Semolina dessert with raspberries

Ingredients for 4 servings:

• 50 g cranberries, dried
• 50 ml grape juice, red
• 300 g raspberries (either fresh or frozen, then thawed)
• 1 dashes lemon juice
• 4 tbsp sugar
• 1 packet of vanilla sugar
• 1 tsp chili
• 400 ml milk
• 40 g sugar
• 1 pinch of salt
• some lemon peel, untreated lemon
• 60 g semolina
• 1 egg(s), separated

Instructions

Working time approx. 15 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 10 minutes; Total time approx. 1 hour 25 minutes

Layered dessert

Soak the cranberries in the juice for a while, then add the remaining ingredients and bring everything to a boil. Simmer on low heat for 4-5 minutes. For the semolina porridge, bring the milk to a boil with the sugar, lemon zest, and salt, then remove from the heat and gradually add the semolina while stirring. Bring everything back to a boil briefly, then set aside and let it stand for about 5 minutes. Then whisk thoroughly, add the egg yolks and whisk again. Beat the egg whites until stiff peaks form and fold into the mixture. Let the porridge and sauce cool for about 15 minutes each, then layer in dessert glasses. Finally, crumble a few biscuits over the top and chill everything for 1 hour.