All Berries Tapioca

24 12-oz. servings Yield


  • 9 lb. (Recipe) Chocolate Tapioca Mix
  • 4 lb. (Recipe) Sweet Ricotta Spread
  • 3 lb. Markon Strawberries
  • 1 1/2 lb. Blueberries
  • 1 1/2 lb. Red Raspberries
  • 1 1/2 lb. Blackberries
  • 1/4 c. GFS All-Purpose Cocoa


1. Prepare the tapioca per recipe instructions for the Chocolate Tapioca Mix.

2. With the smooth-side side down, evenly spread 3 oz. of sweet ricotta spread on top of the tapioca pancake.

3. Spread 2 oz. of sliced strawberries on top of the ricotta spread. Sprinkle 1 oz. each of blueberries, raspberries and blackberries on top of the strawberries.

4. Fold the top of the tapioca over the top of the berries. Place on a warmed serving plate. Leave the half-moon edge of the berries exposed. Sprinkle the cocoa powder over the top of the tapioca, to taste.