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1
Grease a 9-by-13-inch baking dish with margarine.
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2
In a large saucepan, combine the soy milk with the 1/2 cup of granulated sugar, the vanilla bean and seeds and salt and bring to a simmer.
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3
Stir in the dried apricots.
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4
Whisking constantly, add the semolina and whisk over moderate heat until thick, about 2 minutes.
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5
Let the semolina stand until slightly cooled, about 10 minutes.
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6
Discard the vanilla bean.
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7
In a medium bowl, using a handheld electric mixer, beat the egg whites just until foamy.
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8
While beating the semolina mixture at medium speed, add the egg whites in a steady stream until thoroughly incorporated.
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9
Scrape the semolina batter into the prepared baking dish and place a sheet of margarine-greased wax paper on top, pressing to even the surface.
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10
Refrigerate the semolina batter until it is set, at least 2 hours or overnight.
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11
Turn the semolina out onto a work surface and cut into 24 rectangles (you can also cut them into other shapes, like squares or circles).
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12
Melt 1/2 tablespoon of the margarine in a large nonstick skillet.
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13
Add 8 of the semolina rectangles and sprinkle them with granulated sugar.
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14
Cook over moderate heat until golden on the bottom, about 2 minutes.
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15
Carefully flip the semolina rectangles and cook until the sugar is melted and golden brown, about 2 minutes longer.
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16
Transfer the semolina rectangles to a platter and keep warm.
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17
Wipe out the skillet.
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18
Repeat in 2 more batches with the remaining margarine, semolina and sugar, wiping out the skillet between batches.
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19
Dust the fried semolina with confectioners sugar and serve with warmed apricot preserves and berries.
