1. Preheat the oven to 220 °C. Put the butter, milk and vanilla sugar in an oval ovenproof dish and heat in the oven for 3-4 minutes until the butter melts; dot the redcurrant jam into the milk.
2. Separate the eggs. Whisk the whites with a pinch of salt until frothy, then gradually add the granulated sugar and beat to stiff, glossy peaks.
3. Mix two egg yolks (use the rest elsewhere) with the lemon zest and gently fold into the meringue, then sift over the flour and fold in with a few strokes.
4. Using a large scraper or spatula, shape three tall, pointed "peaks" in the dish - they represent the three mountains around Salzburg.
5. Bake on the middle shelf for 10-12 minutes until golden outside but still creamy inside.
6. Dust immediately with icing sugar and take straight from the oven to the table.
Tip: Don't open the oven door during baking and serve right away - the Nockerl collapse within minutes.
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