Tapioca Zabaglione Custard With Fresh Berries

• 13 cup pearl tapioca
• 2 1/2 cups half-and-half
• 1/4 cup Marsala
• 4 to 6 tablespoons sugar
• 2 eggs
• 1/2 pint berries
• 1/2 pint heavy cream, whipped

1. Soak the tapioca in 6 ounces of water overnight or for several hours until it has absorbed almost all the water.
2. Drain and combine with half-and-half in a heavy-bottomed pan.
3. Bring to a boil, stirring constantly with a wire whisk.
4. Reduce heat and simmer 20 minutes, stirring often.
5. Add Marsala.
6. Simmer 25 minutes longer, stirring often.
7. Remove from heat.
8. Beat sugar with eggs and, stirring constantly, spoon one-third of tapioca mixture into egg mixture.
9. Then return all to tapioca mixture, stirring.
10. Return to low heat and cook 5 minutes.
11. Do not boil.
12. Spoon into dessert glasses and cool.
13. When ready to serve, decorate with berries and whipped cream.

pearl tapioca, marsala, sugar, eggs, berries, heavy cream

Taken from cooking.nytimes.com/recipes/6528 (may not work)