Separate eggs. Beat the egg white and 1 pinch of salt with the hand mixer until stiff. Sprinkle in 2 tablespoons of sugar and continue beating for 1 minute until a creamy, firm egg white is formed.
Boil 300 ml milk in a saucepan while stirring. Sprinkle in soft wheat semolina and cook over a medium heat for approx. 1 minute until a thick paste forms.
Put the semolina in a bowl. Whisk the egg yolks with the rest of the milk and stir quickly into the porridge. Fold in the egg whites. Mix 2 tablespoons of sugar with cinnamon and serve with the semolina.
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