Bring the milk and cream to the boil in a saucepan while stirring. Mix semolina, sugar, vanillin sugar and 1 pinch of salt and let it trickle in while stirring. Bring to the boil again and let it swell for 5-10 minutes at low heat while stirring.
Pull off the stove.
Separate the egg. Gradually mix 3 tbsp. semolina with the egg yolk, then stir into the remaining semolina. Beat egg white until stiff and fold in. Place the foil directly on the surface of the semolina to prevent skin formation and allow to cool.
In the meantime, select and possibly wash the raspberries. Roughly chop the chocolate and fold into the semolina. Pour into dessert glasses and add the raspberries.