Last time I was in Berlin, I got a marzipan semolina pudding parfait at Goodies that was to die for. Ever since then I’ve been trying to figure out what was in it (semolina in a dessert…weird) and how to recreate it. I think I finally touched upon it! This is based off of a really simple 3-ingredient recipe I found here. I added more sugar to change it from a more breakfasty taste to a dessert, added chunks of marzipan and almond extract and, of course, cherries! The semolina lends to a very nice texture and the recipe is something you can dress up however you choose!

Without further ado…

Marzipan Semolina Pudding (Grießflammeri)


  • 2 cups non-dairy milk of choice I used soy
  • 1/3 to 1/2 cup sugar depending on your taste
  • 1/3 cup semolina
  • 1/2 tsp. almond extract
  • marzipan chopped up into bits (optional, for topping)
  • cherries or cherry pie filling optional


  • The first thing I did was de-pit some cherries and cook them down with a pinch of sugar until they softened up and resembled pie filling. You could also just buy cherry pie filling or use fresh cherries, up to you! Once cooked, I set them aside for later.
  • In a medium saucepan, combine the milk and sugar and bring to a boil over medium heat. It boils over really easily, so keep and eye on it and remove it from the heat immediately after boil.
  • Stir in the semolina and put back over medium heat.
  • Bring to a boil again while stirring and add the almond extract. You want it to thicken, but still be pourable. This took only about 1-2 minutes for me.
  • Once the desired consistency is reached (it will thicken a bit more once cooled so don't overdo it!), pour into serving bowls and add your toppings.
  • Done!

Pretty easy, if I do say so myself! You can also put a breakfast twist on this by decreasing the sugar and adding your favorite warm cereal toppings! Semolina is my new favorite thing to experiment with!