2.5 c. strawberries
1/3 c. sugar
1 T. cherry kirsch
Puree 2 cups strawberries, sugar an kirsch in a food processor. Transfer to a bowl. Slice remaining strawberries and add to puree, set aside.
1 egg, separated
6 T. sugar, divided
3 T. Minute Tapioca
1 cup heavy cream
1 c. milk
1 t. vanilla
Beat egg white in medium bowl with electric mixer until foamy. Add 3 T. sugar, one at a time and beating until soft peaks form. Set aside.
Mix tapioca, remaining 3 T. sugar, cream, milk and egg yolk in a medium saucepan. Let stand for 5 minutes, then cook over medium heat, stirring constantly, until mixture comes to a full boil.
Remove from heat and quickly stir in the egg white mixture and the vanilla until well blended. Cool for 20 minutes.
Spoon some puree into the bottom of a parfait glass, add a layer of tapioca cream, a layer of strawberries and finish with the tapioca cream. You will have enough for 6 parfaits. Chill until ready to serve.