Equipment
Ingredients
Tapioca Base
- 60 g small pearl tapioca
- 700 ml half and half
- 1 g kosher salt
Custard
- 3 egg, yolks only
- 100 g granulated sugar
- 60 ml sweet marsala wine
- 5 ml vanilla extract
Topping
- 240 ml heavy cream, chilled
- 20 g granulated sugar
- 200 g mixed fresh berries, washed and hulled
Nutrition (per serving)
Method
Combine the small pearl tapioca, half and half, and kosher salt in a medium saucepan. Let the mixture sit undisturbed at room temperature for 30 minutes to hydrate the pearls.
Place the saucepan over medium heat. Bring the liquid to a bare simmer, about 85°C/185°F, stirring frequently with a rubber spatula to prevent the tapioca from sticking to the bottom.
In a separate mixing bowl, vigorously whisk the egg yolks and 100g of granulated sugar until the mixture becomes pale yellow and thick.
Slowly pour about 120ml of the hot half and half mixture into the egg yolks while whisking constantly. This tempers the eggs so they do not scramble.
Pour the tempered egg yolk mixture back into the saucepan with the remaining tapioca. Cook over low heat, stirring constantly, until the custard registers 75°C/167°F and heavily coats the back of a spoon.
Remove the saucepan from the heat immediately. Stir in the sweet Marsala wine and vanilla extract until fully incorporated.
Divide the hot custard evenly among 6 serving ramekins. Press a small square of plastic wrap directly onto the surface of each portion to prevent a skin from forming, then refrigerate for at least 4 hours.
Just before serving, place the chilled heavy cream and 20g of granulated sugar in a mixing bowl. Whip until soft peaks form.
Remove the plastic wrap from the ramekins. Top each portion of tapioca custard with a handful of fresh berries and a generous dollop of the whipped cream.
Chef's Notes
- Sweet Marsala pairs beautifully with berries, but you can substitute Amaretto or a splash of dark rum if preferred.
- Do not walk away from the pot once the eggs are added. Custards can curdle rapidly if the temperature exceeds 82 degrees Celsius.
- For a deeper flavor profile, try infusing the half and half with a cinnamon stick or a strip of orange zest during the soaking phase.
- Ensure your berries are completely dry after washing before placing them on the custard to prevent watering down the whipped cream.
Storage
Refrigerator: 3 days — Keep covered tight against the surface to prevent a skin from forming.
