Szpajza

Silesian chocolate egg mousse

Ingredients

• 5 large eggs
• 5 tablespoons sugar
• 5 teaspoons gelatin
• 100ml vodka
• 2 tablespoons coca powder
• 1 tablespoon walnuts, chopped
• 1 tablespoon raisins
• 1 tablespoon almonds, chopped

Instructions

Step 1: Prepare the Egg Base

Start by beating the egg whites until stiff peaks form. Gradually add the 5 tablespoons of sugar while continuing to beat. Once the whites are glossy, add the 5 egg yolks and continue whisking until you have a thick, creamy mass (similar to kogel-mogel).

Dissolve the gelatin in a glass of hot water and let it cool. Pour the cooled gelatin into the egg mixture and whisk for a few more moments to combine.

Step 2: Flavour and Set

In a separate small bowl, dissolve the 2 tablespoons of cocoa in the 100 ml of vodka. Stir this mixture into the main egg mass. Gently fold in the raisins, chopped walnuts, and almonds. Pour the mixture into a large serving dish (or individual bowls) and refrigerate for at least two hours until set.

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Pro Tips for the Perfect Szpajza

• Variations: While this is the chocolate version, Lemon Szpajza is also very popular (especially in coastal regions). You can also make a fruit version using seasonal produce.
• Add-ins: Feel free to swap the nuts for dried cranberries or hazelnuts.
• Serving Suggestion: Szpajza pairs beautifully with sour cherries (e.g., from a compote). The tartness of the fruit perfectly balances the sweetness of the chocolate mousse.
• Presentation: For a more elegant look, layer the mousse in glass coupes, dessert bowls, or even wine glasses.