Tapioca Zabaglione Custard With Fresh Berries

1. 1

   Soak the tapioca in 6 ounces of water overnight or for several hours until it has absorbed almost all the water.

2. 2

   Drain and combine with half-and-half in a heavy-bottomed pan.

3. 3

   Bring to a boil, stirring constantly with a wire whisk.

4. 4

   Reduce heat and simmer 20 minutes, stirring often.

5. 5

   Add Marsala.

6. 6

   Simmer 25 minutes longer, stirring often.

7. 7

   Remove from heat.

8. 8

   Beat sugar with eggs and, stirring constantly, spoon one-third of tapioca mixture into egg mixture.

9. 9

   Then return all to tapioca mixture, stirring.

10. 10

    Return to low heat and cook 5 minutes.

11. 11

    Do not boil.

12. 12

    Spoon into dessert glasses and cool.

13. 13

    When ready to serve, decorate with berries and whipped cream.

* Per serving · 4 servings · Values may vary.

No additional tips available.