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Lucher Cream


  • 1 cup tapioca
  • 2 egg whites, stiffly beaten
  • 2 oranges, cut into small pieces
  • 1 small can crushed pineapple, drained
  • 2 cups granulated sugar
  • 1 pint whipping cream, whipped


  1. Soak tapioca in cold water overnight.
  2. The next morning, place in a double boiler and cook until clear, adding more water if needed.
  3. Remove from heat; allow to cool, beating slightly. Pour into egg whites. Set aside.
  4. Mix oranges, lemon juice, pineapple and sugar.
  5. Add tapioca and egg mixture and set in a cool place to chill.
  6. When cold, add whipped cream.

Serves 20.