Rasberry Tapioca Creams
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.