Omelette Stephanie

Everyone knows of the Austrian Crown Prince Rudolph and his suicide pact with his mistress Maria Vetsera at Mayerling. There have been plays, novels and even a ballet on the theme. Prince Rudolph had a wife, the Crown Princess Stephanie, whose legacy is this delicious soufflé omelette.


  • 2 tbsp butter
  • 4 egg whites, stiffly beaten
  • 3 egg yolks
  • 3 tbsp icing sugar
  • 3 tbsp double cream
  • 2 level tbsp plain flour
  • 1 punnet of raspberries


Melt the butter in a fireproof dish, and turn it to spread the butter evenly. Beat the egg yolks with 2 tablespoons of icing sugar until the mixture is pale and forms ribbons. Beat in the double cream and the flour and fold this mixture into the egg whites. Slide carefully into the hot buttered dish. Cook in a preheated oven at 190°C/375°F/Gas 5 for just over 15 minutes.

Roll your raspberries in the remaining icing sugar. Slide the omelette onto a warm plate, put the raspberries on one side and fold over the omelette. Sprinkle with icing sugar and serve at once.