Beat egg white in small bowl with electric mixer on high speed until foamy.
Gradually add 1/2 of the sugar, beating until soft peaks form.
In small saucepan, Mix Tapioca, remaining sugar, milk and egg yolk; let stand 5 minutes.
Stirring constantly, cook on medium heat until mixture comes to a full boil.
Remove from heat.
QUICKLY stir in egg white mixture into hot tapioca in saucepan until well blended.
Stir in vanilla.
Cool 20 minutes; stir.
Layer cooled pudding with jam in 6 parfait glasses.
Refrigerate until ready to serve.
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