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
- 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.
pearl tapioca, marsala, sugar, eggs, berries, heavy cream
Taken from cooking.nytimes.com/recipes/6528 (may not work)