1

Place milk and sugar in a medium saucepan over high heat and bring almost to the boil. Simmer, stirring, for 1-2 minutes or until sugar has dissolved. Add semolina in thin steady stream, whisking constantly (see note). Reduce heat to medium-low and cook, stirring, for 1-2 minutes or until thickened and smooth. Whisk in cornflour. Transfer to a large bowl. Whisk in yoghurt.

2

Whisk egg whites in a medium bowl until frothy. Add to semolina mixture and whisk until combined. Place cherries in a single layer over base of a non-stick silicon loaf tin and pour semolina mixture on top. Sprinkle with almonds.

3

Microwave on Medium (60%) for 7 minutes or until puffed and set. Set loaf aside in tin until cooled.