Marillenkoch

I never tire of paging through Eduard Mayer’s brilliant 1968 Wiener Suss-speisen (Viennese sweet dishes), a never-ending source of inspiration for one of my favourite branches of dessert making. In Vienna, a koch is a baked breadcrumb-based dessert that lies halfway between a baked pudding and a soufflé. Though Mayer doesn’t give a recipe for an apricot version, this is loosely based on his method for preparing a koch.