Step 1

Bring a large pot of salted water to a boil. Cook the fine egg noodles until al dente, following the package instructions. Drain the noodles and let them cool slightly.

Step 2

Preheat your oven to 400°F (200°C). Generously coat a 9x13-inch baking pan with ½ cup melted butter to prevent sticking and create a golden crust.

Step 3

In a large mixing bowl, combine the mascarpone, eggs, ricotta, crème fraîche, sugar, and vanilla extract. Whisk the mixture until smooth and well combined.

Step 4

Gently fold the cooled noodles into the batter. Add the cognac-soaked golden raisins and mix until evenly distributed. Pour the mixture into the prepared baking pan, spreading it out evenly.

Step 5

Place the pan in the preheated oven and bake for 60 minutes at 400°F. Lower the oven temperature to 375°F (190°C) and bake for an additional 15 minutes, until the top is golden and the kugel is set.

Step 6

Remove the kugel from the oven and let it rest for 10 minutes before slicing and serving.This helps the flavors meld and makes it easier to cut into clean portions. Sprinkle the granulated sugar using a shifter and add your cognac soaked raisins. Serve and enjoy!