1 pint milk
1 ½ oz Gem Tapioca
2 eggs separated
1 oz Gem Sugar
15 oz tin raspberries
Whipped cream to decorate
1. Bring the milk to the boil and sprinkle in
the tapioca – cook for several minutes until the mixture
2. Add in 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.