Don’t let the name intimidate you. This spiced custard is a must-try.
How To Make Tapioca Zabaglione Custard with Fresh Berries
Prep:
15 mins
Cook:
1 hr
Total:
1 hr 15 mins
Ingredients
- ⅓ cup pearl tapioca
- 2 ½ cup half-and-half
- ¼ cup Marsala
- 6 tbsp. sugar
- 2 eggs
- ½ pint berries
- ½ pint heavy cream, whipped.
Instructions
- Soak the tapioca in 6 oz. 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
- Sugar: 19g
- :
- Calcium: 145mg
- Calories: 412kcal
- Carbohydrates: 34g
- Cholesterol: 146mg
- Fat: 28g
- Fiber: 1g
- Iron: 1mg
- Potassium: 211mg
- Protein: 6g
- Saturated Fat: 17g
- Sodium: 79mg
- Vitamin A: 1034IU
- Vitamin C: 2mg
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