4 servings

How to Make It

Step 1

Place macaroon crumbs and nuts in a medium mixing bowl. Add sherry, and mix well; set aside to soak.

Step 2

Scald milk in a medium saucepan; stir in tapioca. Cook over low heat 15 minutes, stirring constantly. Remove from heat, and stir in sugar and almond extract; set aside to cool.

Step 3

Fold whipped cream into cooled tapioca mixture. Spoon into four 6-ounce custard cups; top with macaroon-nut mixture. Chill.

Oxmoor House Homestyle Recipes

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