Classic Viennese Semolina Schmarrn | Golden Brown & Fluffy

Bring the whole milk to a boil in a pot with granulated sugar, vanilla sugar, a pinch of salt, and 20 g of butter.

Slowly trickle in the soft wheat semolina while stirring constantly with a whisk until the mixture thickens. Remove the pot from the heat, cover, and let the firm semolina porridge rest and cool slightly for about 15 minutes.

Separate the eggs. Stir the egg yolks into the lukewarm semolina porridge. Whip the egg whites with a pinch of salt until stiff, then gently fold the egg snow into the semolina mixture so that the Schmarrn becomes wonderfully airy.