Recipe

Method

1. Place the tapioca pearls into a bowl and add water. Allow to stand for 1hr

2. Put the milk in the top of a double boiler (bowl placed over a pan of simmering water- water not touching bowl) and bring to just under the boil

3. To the milk add a pinch of salt and soaked tapioca stiring constantly for several minutes. Leave to cook for 1 hour stiring occasionally until pearls are transparrent. Remove from heat and leave to cool for at least 1hr

4. Pre-heat the oven to 160 C

5. Add a pinch of salt, 1 egg, 2 egg yolks, vanilla essence and 2 tsp. sugar to the tapioca and stir well. Pour the mixture into 1 large or 2 smaller oven proof dishes and bake for 20 minutes (unitl set)

6. While this is baking beat the egg whites until stiff and  gradually beat in remaining sugar to make moderatley stiff meringue

7. When the pots are ready to be removed form the oven place a dot of jam over each half of the mix, top with the meringue and bake for a further 15 minutes until the meringue is a light golden brown 

Can be served warm with ice cream / pouring cream or refrigerate and serve cold

Recipe Testers Notes: The age of the Tapioca pearls will alter how long they need to be soaked for with older pearls requiring longer (even as long as overnight) but the meringue is a great addition to this recipe providing multiple textures making the dish more interesting.