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Rasberry Tapioca Creams

Rasberry Tapioca Creams

This is a lovely summer dessert. If making it for a dinner party it can be prepared the day before to save time. Simply take it out of the fridge before serving and layer the tapioca with the raspberries, cream and a sprig of mint.

  • -Serves
  • -Mins

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1. Bring the milk to the boil and sprinkle in the tapioca – cook for several minutes until the mixture thickens.

2. Add in the sugar and beaten egg yolks.

3. Allow mixture to cool, and then fold in the beaten egg whites and the flavouring.

4. Pour into a bowl and leave to chill.

5. Spoon alternate layers of raspberries and tapioca cream into 4 sundae glasses and decorate with whipped cream.


  1. 1 pint of milk
  2. 1 1/2 oz of Gem Tapioca
  3. 2 eggs separated
  4. 1 oz of Gem Sugar
  5. Vanilla extract
  6. 15 oz tin of raspberries
  7. Whipped cream to decorate