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