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)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 451 kcal
- Protein
- 6 g
- Carbohydrates
- 41 g
- Fat
- 29 g
- Fiber
- 2 g
- Sugar
- 32 g
- Sodium
- 160 mg
- Saturated Fat
- 18 g
- Trans Fat
- 1 g
- Monounsaturated Fat
- 8 g
- Polyunsaturated Fat
- 1 g
- Cholesterol
- 117 mg
- Potassium
- 215 mg
- Calcium
- 159 mg
- Iron
- 0.4 mg
- Magnesium
- 17 mg
- Phosphorus
- 152 mg
- Zinc
- 0.7 mg
- Vitamin A
- 291 mcg
- Vitamin C
- 1 mg
- Vitamin D
- 0.8 mcg
- Vitamin E
- 0.8 mg
- Vitamin K
- 3 mcg
- Vitamin B6
- 0.1 mg
- Vitamin B12
- 0.4 mcg
- Thiamin
- 0.05 mg
- Riboflavin
- 0.34 mg
- Niacin
- 0.2 mg
- Folate
- 9 mcg
- Water
- 132 g
- Alcohol
- 2 g
Sources: Aggregated Public Data, USDA FoodData Central
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.
Troubleshooting
Custard has scrambled egg bits
Cause: The eggs were not tempered correctly, or the custard was cooked at too high a heat
Fix: Pass the mixture through a fine mesh strainer before adding the Marsala, though this may remove some tapioca pearls
Prevention: Pour hot liquid very slowly while whisking vigorously during tempering; keep heat low afterward
Tapioca pearls are hard or chalky in the center
Cause: Insufficient soaking time or undercooking
Fix: Continue cooking over low heat with a splash of extra half and half until pearls turn translucent
Prevention: Ensure pearls hydrate for the full 30 minutes before heating
A thick, rubbery skin formed on top of the chilled pudding
Cause: Plastic wrap was not pressed directly against the custard surface
Fix: Carefully peel the skin away with a spoon and discard it; the pudding underneath will be fine
Prevention: Ensure the wrap makes full contact with the pudding to block air exposure
Cultural Context
This dessert marries the classic American comfort of tapioca pudding with the elegant Italian influence of Zabaglione, a traditional egg yolk and Marsala custard. Serving it chilled with summer berries creates a beautiful bridge between rustic home cooking and refined pastry techniques.
