Bring the milk, sugar and butter to the boil. Slowly pour in semolina, then let swell for 5-8 minutes. Allow to cool.
Separate the eggs, beat the egg whites with a pinch of salt until stiff. Stir the egg yolks into the semolina, then add the curd cheese and lemon zest and stir until smooth. Fold in the beaten egg whites.
Pour the porridge into 4 ovenproof dishes, spread cherries on top and bake in the oven for about 25 minutes.
Sprinkle with powdered sugar and serve with vanilla sauce or vanilla ice cream.
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