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)


  1. 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.
  2. 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.
  3. Stir in the semolina and put back over medium heat.
  4. 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.
  5. 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.
  6. 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!