For the semolina casserole, bring the milk to a boil, sprinkle in the semolina and cook over low heat until a thick semolina boil forms. Allow semolina cook to cool completely. Separate the eggs and beat the egg whites until stiff.
Beat yolks, powdered sugar, butter, lemon zest, vanilla sugar and cinnamon until creamy. Fold in completely cooled semolina (and possibly raisins or apple slices).
Gently fold in the snow. Pour the mixture into a greased baking pan sprinkled with breadcrumbs and bake the semolina casserole at 180 °C top/bottom heat for about 1 hour.