LCBO Food and Drink Holiday 2015

TRENDS KID CUISINE

INDIVIDUAL TIRAMISU PARFAITS

Make this dessert before the rest of the menu. It needs time to sit in the fridge.

2 Combine co ee, sugar, and rum and stir to dissolve sugar. 3 Spoon a small dollop of cream mixture into each of six small glasses or jars. Working with 1 piece at a time, dip a piece of ladyfinger into co ee mixture and immediately remove and place in 1 of the glasses (if your glasses are wider than the ladyfinger, you can add a bit of broken ladyfinger to the layer as well). Top with another small dollop of cream mixture. Repeat until you have 3 layers of ladyfingers. Top with remaining cream. Cover glasses with plastic wrap and place in the fridge for 1 to 2 hours. 4 Top each serving with grated chocolate. Makes 6 servings

This simplified version of the classic dish contains no eggs, no ca eine (if you use decaf co ee), and only a small amount of alcohol, though your junior chef can also make a por- tion or two without it for themselves and then add the alcohol to the cream and co ee syrups before assembling the adult portions. This recipe uses the large, slightly soft lady fingers because they allow you to have dessert ready in an hour or two, but if you can only find the regular crisp ladyfingers, follow the recipe as is but let it stand for at least six hours in the fridge to soften and come together. 1 cup (250 mL) whipping cream 1 cup (250 mL) mascarpone ¼ cup (60 mL) sugar 3 tbsp (45 mL) Marsala 1 cup (250 mL) warm strong brewed co ee (decaf is fine) 1 tbsp (15 mL) sugar 1 tbsp (15 mL) dark rum 10 to 12 giant lady finger cookies, broken in half 1 oz (30 g) dark chocolate, grated 1 Combine cream, mascarpone and sugar in a mixing bowl and use an electric mixer to beat the mixture to soft peaks. Add Marsala and beat on low until just combined.

WHAT TO SERVE Sperone Marsala Fine I.P. LCBO 44628, $13.95 Casa Dos Vinhos 5 Year Old Madeira LCBO 27375, $19.65

FOOD & DRI NK HOLIDAY