Tapioca Zabaglione Custard with Fresh Berries Recipe

Don’t let the name intimidate you. This spiced custard is a must-try.

Tapioca Zabaglione Custard with Fresh Berries Recipe

How To Make Tapioca Zabaglione Custard with Fresh Berries

Prep: 15 mins
Cook: 1 hr
Total: 1 hr 15 mins


  • 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.


  1. Soak the tapioca in 6 oz. 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. Simmer 25 minutes longer, stirring often.
  6. Remove from heat.
  7. Beat sugar with eggs and, stirring constantly, spoon one-third of tapioca mixture into egg mixture.
  8. Then return all to tapioca mixture, stirring.
  9. Return to low heat and cook 5 minutes. Do not boil.
  10. Spoon into dessert glasses and cool.
  11. When ready to serve, decorate with berries and whipped cream.


  • 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
Nutrition Disclaimer
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