TAPIOCA ZABAGLIONE CUSTARD WITH FRESH BERRIES
Steps:
- Soak the tapioca in 6 ounces of water overnight or for several hours until it has absorbed almost all the water.
- Drain and combine with half-and-half in a heavy-bottomed pan. Bring to a boil, stirring constantly with a wire whisk. Reduce heat and simmer 20 minutes, stirring often.
- Add Marsala. Simmer 25 minutes longer, stirring often. Remove from heat.
- Beat sugar with eggs and, stirring constantly, spoon one-third of tapioca mixture into egg mixture. Then return all to tapioca mixture, stirring.
- Return to low heat and cook 5 minutes. Do not boil.
- Spoon into dessert glasses and cool. When ready to serve, decorate with berries and whipped cream.
Nutrition Facts : @context http, Calories 380, UnsaturatedFat 9 grams, Carbohydrate 28 grams, Fat 28 grams, Fiber 1 gram, Protein 6 grams, SaturatedFat 17 grams, Sodium 78 milligrams, Sugar 19 grams, TransFat 0 grams
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Zrar Khan
[email protected]This custard is so good, I could eat it every day.
Kathryn Dulnuan
[email protected]I highly recommend this recipe.
Younas Baloch
[email protected]This dish is perfect for a special occasion.
Mateusz10 Killarney
[email protected]I'm going to try this recipe with different fruits next time.
Anthony Sandy
[email protected]This recipe is a keeper!
Naomy Wanzilah
[email protected]I would definitely make this dish again.
Nepali Yt
[email protected]The tapioca pearls add a fun and unique texture to this dish.
patrick mulenga
[email protected]This custard is rich and decadent, but it's also surprisingly light and airy.
Princes Mia
[email protected]I used a gluten-free flour blend and it worked perfectly.
Destiny Okonkwo
[email protected]This is a great make-ahead dish. I made it the night before and it was just as good the next morning.
Kara Johnson
[email protected]I'm not a fan of tapioca, but I really enjoyed this dish. The custard was smooth and creamy, and the berries added a nice tartness.
Mihir Jithoo
[email protected]The custard was a bit too thick for my taste, but overall it was a good recipe.
Mostofa Khan
[email protected]I substituted frozen berries for fresh berries and it turned out just as delicious.
Emma Diaz
[email protected]This dish is surprisingly easy to make, even for a novice cook like me. The step-by-step instructions are clear and easy to follow.
Nasim Akhtar
[email protected]I love the creamy custard and the chewy tapioca pearls. The fresh berries on top add a refreshing touch.
Olivia Green
[email protected]This tapioca zabaglione custard was a hit at my brunch party! It's a unique and delicious combination of flavors and textures.