Pasta and cherry casserole

Ingredients for 2 servings:

• 450 ml milk
• Salt
• ½ stalk(s) cinnamon
• 1 lemon(s), untreated, zest
• 100 g pasta (croissants)
• 2 eggs, separated
• 40 g butter
• Butter for the mold
• 60 g sugar
• 1 jar of cherries (about 700 g)
• 2 tsp baking powder
• 1 tbsp breadcrumbs

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 45 minutes

Bring the milk to a boil in a large saucepan with a pinch of salt, half the cinnamon stick, and half the grated lemon zest. Pour in the pasta and simmer over low heat for 15 minutes. Then, with the heat off, let the pasta swell for another 15-20 minutes, until the milk has been absorbed. Beat the egg yolks with butter and sugar until fluffy, then stir in the remaining lemon zest. Preheat the oven to 175°C. Place the cherries in a colander and drain well. Grease an ovenproof dish and dust thoroughly with breadcrumbs. Mix the pasta with the egg yolk mixture and baking powder, discarding the cinnamon stick. Beat the egg whites and a pinch of salt until stiff peaks form. Fold the pasta into the pasta along with the drained cherries, transfer to the prepared dish, and bake on the middle rack of the preheated oven for about 35 minutes.