Ingredients:

• 8 tbsp. skim Milk powder
• 600 ml. warm water
• 12 tbsp. tapioca flour, mixed with a little water
• 4 Egg yolks
• 6 Egg whites
• 8 tbsp. Sugar
• 1 tbsp. vanilla essence
• 4 tbsp. chopped pistachios

Method:

1. Boil the water, add the milk powder and vanilla essence.
2. While stirring, add the tapioca flour and cook over a low heat for about 10 minutes.
3. Remove from the heat and add the egg yolks slowly, stir from time to time to avoid skin forming.
4. Whip the egg white with half the sugar, when stiff add the rest of the sugar.
5. Mix the meringue slowly into the warm tapioca, then add pistachio.
6. Pour the mixture into an oven proof dish and bake in a warm water bath at 190 degrees C for about 40 minutes. Dust with icing sugar and serve.