Casserolă de griș cu cireșe acide (Grießauflauf)

Add the milk, butter, lemon zest, salt, and half of the sugar to a small saucepan. Heat over medium heat, whisking regularly, until the milk is hot and the butter has melted. Then stir in the semolina.

Reduce the heat to medium-low and cook for about 4-5 minutes, or until the semolina has thickened, whisking constantly.

Remove the saucepan from the heat and set aside to cool.

Preheat the oven to 350 degrees Fahrenheit.

Separate the eggs and place the yolks and whites in separate mixing bowls.

Add the vanilla extract and the rest of the sugar to the bowl with the egg yolks. Beat with your electric hand or stand mixer for about 2-3 minutes until the mixture turns pale in color.

Add the egg yolk mixture to the pot with the slightly cooled semolina (it can be warm, but not hot). Mix well.

Beat the egg whites with clean beaters until stiff peaks form. Then fold the egg whites gently into the semolina mixture using a spatula.

Add the drained sour cherries and gently mix.

Transfer the mixture to a greased casserole dish, spreading it evenly.

Bake at 350 degrees Fahrenheit for about 50 minutes, or until the Grießaufluaf is set and lightly golden brown on top. The exact cooking time can vary based on your oven.

Remove the cooked semolina casserole from the oven and allow it to rest for about 10 minutes before slicing. Optional: You can serve the Grießauflauf with powdered sugar or some cherry syrup sauce on top (see notes).