Bring the milk to a boil with the sugar, sprinkle in the semolina loosely. Make porridge while stirring throughout. Soak raisins in rum, mix with the lemon zest and the finished semolina. Season cherry compote with cinnamon and vanilla sugar, infuse for 10 minutes, then drain the juice. Grease the watered Roman casserole with butter, pour in a layer of semolina. On top fill a layer of cherries, then repeated semolina porridge, then repeated cherries. Mix the last third of porridge with the two eggs, then spread on the cherries as the last layer. Close the cooking pot, bake the casserole at 220 °C for about 30 minutes. The surface is now golden brown.
This casserole can be served warm or cooled down. Add the cherry juice bound with cornstarch.
Not a slimming diet!