Semolina pudding with raspberries à la Gabi

Ingredients for 4 servings:

• 450 g frozen raspberries, set aside some for decoration
• Sugar
• 4 cl raspberry liqueur
• 750 ml milk
• 60 g semolina
• 1 pinch of salt
• 1 tbsp sugar
• 1 packet of vanilla sugar
• 2 eggs
• 1 tbsp butter

Instructions

Working time approx. 30 minutes; Rest time approx. 2 hours; Cooking/baking time approx. 20 minutes; Total time approx. 2 hours 50 minutes

Place the frozen raspberries in a bowl, sprinkle with sugar, pour over the raspberry liqueur, and cover. Defrost at room temperature for about 2 hours. Bring the milk to a boil, drizzle in the semolina, bring to a boil while stirring, then remove from the heat. Mix the semolina pudding with salt, sugar, and vanilla sugar and let cool slightly. Separate the eggs and beat the egg whites until stiff peaks form. Stir the egg yolks into the semolina pudding and fold in the beaten egg whites. Pour half of the pudding into a greased baking dish, spread the raspberries and juice on top, and spread the remaining semolina pudding on top. Place knobs of butter on top and bake in a preheated oven at 200°C for about 20 minutes. Serve garnished with the raspberries.