Tapioca Zabaglione Custard With Fresh Berries
Published April 10, 2003
- Total Time
- 1 hour, plus overnight soak
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Ingredients
⅓ cup pearl tapioca
2 ½ cups half-and-half
¼ cup Marsala
4 to 6 tablespoons sugar
2 eggs
½ pint berries
½ pint heavy cream, whipped
Nutritional analysis per serving (4 to 6 servings)
28 grams carbs; 134 milligrams cholesterol; 379 calories; 8 grams monosaturated fat; 1 gram polyunsaturated fat; 17 grams saturated fat; 27 grams fat; 1 gram trans fat; 1 gram fiber; 93 milligrams sodium; 6 grams protein; 19 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Soak the tapioca in 6 ounces of water overnight or for several hours until it has absorbed almost all the water.
- Step 2
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.
- Step 3
Add Marsala. Simmer 25 minutes longer, stirring often. Remove from heat.
- Step 4
Beat sugar with eggs and, stirring constantly, spoon one-third of tapioca mixture into egg mixture. Then return all to tapioca mixture, stirring.
- Step 5
Return to low heat and cook 5 minutes. Do not boil.
- Step 6
Spoon into dessert glasses and cool. When ready to serve, decorate with berries and whipped cream.
Private Notes