Ever since I was a little 3 year old, my parents took me skiing in the Alps. Every winter for a week or two straight and a couple of weekends on top. And some of my fondest memories of those times - besides racing down the slopes with almost death defying speeds - are with Kaiserschmarrn. There is no way to translate this into English and even if there was, it wouldn't help you understand what it really is.

Kaiserschmarrn is like a hybrid between pancakes, a fluffy cloud, and sweet donuts. First you create a dough - similar to a pancake batter - but then you fold in whipped eggwhites to give it its fluffy texture. Then it's first cooked in a pan, finished in the oven, ripped apart into pieces and then caramelized with more butter and sugar.

How can this not be great? Especially when you add rum raisins, slithered almonds, powdered sugar, and some sort of fruit compote - traditionally made from plums, but any fruit will do.

It is great as a dessert but just as great as a meal on its own, like I had it multiple times for lunch, overlooking snow covered mountains, eager to go back out and race down on my skis just a couple more times before closing time.

I'm using weights for the ingredients because the batter can be a bit temperamental and weighing out the ingredients ensures that it comes out right every time.