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.
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