1. Beat egg yolk. Add to saucepan with milk,
tapioca and salt.
2. Beat egg white until stiff and set aside.
3. Bring tapioca mixture to the boil over a medium heat. Add
dates and continue to cook, stirring constantly for 6-8 minutes
or until thick.
4. Remove from heat and add the vanilla.
5. Gently fold mixture into egg white.
6. Cool at room temperature stirring occasionally.
7. Refrigerate until chilled.