Tapioca Pearl Pudding

Instructions

1. Soak the tapioca
   In a medium bowl, soak the tapioca pearls in water for 30 minutes. Drain any remaining water after soaking.
2. Prepare the base mixture
   In a medium saucepan, combine the soaked tapioca, milk, and salt. Bring to a simmer over medium heat, stirring frequently to prevent sticking. Cook until the tapioca pearls become translucent, about 15-20 minutes.
3. Add sweetness and richness
   In a separate bowl, whisk together the sugar and egg yolks. Slowly add 1/2 cup of the hot tapioca mixture to the egg mixture, whisking constantly to temper the eggs. Pour this mixture back into the saucepan with the remaining tapioca and cook for an additional 3-5 minutes until thickened. Remove from heat and stir in vanilla extract and butter if using.
4. Incorporate egg whites
   In a clean bowl, beat the egg whites until soft peaks form. Gently fold the beaten egg whites into the tapioca mixture to create a lighter texture. Be careful not to overmix and deflate the egg whites.
5. Chill and serve
   Transfer the pudding to individual serving dishes or a large bowl. Dust with cinnamon if desired. Cover with plastic wrap directly on the surface to prevent a skin from forming. Refrigerate for at least 2 hours or until thoroughly chilled. Serve with fresh berries if desired.