Semolina Pudding with Fruit

Boil milk with a pinch of salt, sprinkle in the semolina and let swell over low heat while stirring (about 5 minutes). Remove from heat and let cool.

Separate the eggs. Using an electric hand mixer, mix quark, egg yolks, sugar, lemon zest and juice in a bowl. Stir in the semolina. Beat egg whites until stiff and fold into the quark mixture. Pour into a buttered baking dish.

Melt butter and mix with the almonds. Spread the mixture on the semolina in the baking pan. Cook in a preheated oven (180°) (approximately 350°F) 50-60 minutes.

Drain apricots, cut into small pieces, saving the juice.

Rinse strawberries and chop.

In a saucepan, boil apricot juice with wine and sugar. Mix cornstarch with 1 tablespoon water, stir into the boiling juice. Simmer and allow to thicken. Add fruit, bring to a boil again, then remove from heat and let cool slightly.