In my continuing quest for more ways to use the tapioca pudding, this delicious dessert appeared. A thin layer of the unsweetened tapioca holds the raspberries in place. The cake is a thin slice of gingerbread, and the ice cream is coffee chocolate chip.
The combination of creamy, sweet, spicy and fruity just all seemed to flow together. We have enough gingerbread for one more round of this tonight, and then I’ll need to think up something new to do with the tapioca.