TAPIOCA ZABAGLIONE CUSTARD WITH FRESH BERRIES

Tapioca Zabaglione Custard With Fresh Berries image

Provided by Marian Burros

Categories dessert

Time 1h

Yield 4 to 6 servings

Number Of Ingredients 7

Ingredients

1/3 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

Steps:

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.

Nutrition Facts : @context http, Calories 380, UnsaturatedFat 9 grams, Carbohydrate 28 grams, Fat 28 grams, Fiber 1 gram, Protein 6 grams, SaturatedFat 17 grams, Sodium 78 milligrams, Sugar 19 grams, TransFat 0 grams