Tapioca Cream and Strawberry Parfaits

Course Dessert
Cuisine American
Author Wendy, A Day In The Life On the Farm


  • 2.5 Cup strawberries divided
  • 1/3 Cup sugar
  • 1 Tablespoon Cherry Kirsch
  • 2 cups Fresh strawberries
  • 1 egg separated
  • 6 T . sugar divided
  • 3 T . Minute Tapioca
  • 1 cup heavy cream
  • 1 c . milk
  • 1 t . vanilla


  1. Place sugar, 2 cups of strawberries and kirsch in a food processor and puree. Transfer to a bowl. Slice remaining strawberries and set aside.

  2. Beat egg white in medium bowl with electric mixer until foamy. Add 3 T. sugar, one at a time, beating until soft peaks form. Set aside.
  3. Mix tapioca, remaining 3 T. sugar, cream, milk and egg yolk in a medium saucepan. Let stand for 5 minutes, then cook over medium heat, stirring constantly, until mixture comes to a full boil.
  4. Remove from heat and quickly stir in the egg white mixture and the vanilla until well blended. Cool for 20 minutes.
  5. Spoon some puree into the bottom of a parfait glass, add a layer of tapioca cream, a layer of strawberries and finish with the tapioca cream. You will have enough for 6 parfaits. Chill until ready to serve.