LCBO Food and Drink Holiday 2015

7 Place 1 meringue layer on a cake plate and top with about ¾ cup (175 mL) of the whipped mocha cream, spreading it evenly, right to the edges. Repeat with a second meringue layer, more cream and the third meringue layer. 8 Transfer the remaining cream to a pip- ing bag fitted with a ¾-inch (2-cm) plain tip. Pipe mounds of cream overtop. Sprinkle with chopped cashews and refrigerate for 6 to 8 hours before serving. Serves 10 to 12 WHAT TO SERVE Graham’s 20-Year-Old Tawny Port LCBO 620641, 500 mL $37.95 This fortified wine offers dried fruit, nut and chocolate- coffee flavours that will enhance the deep espresso and cashew elements in the cake. The wine’s concentration and weight easily contend with the richness of this dessert. Mill St. Coffee Porter LCBO 31146, 6 pk $13.75 For an extraordinarymatch, pour this flavourful local beer. The dense, slightly sweet, rich roasted coffee flavours echo and enhance the flavours and texture of the cake.

ROASTED CASHEW MERINGUE 3 tbsp plus ¾ cup (45 mL plus 175 mL) granulated sugar, divided 1 cup (250 mL) icing sugar 1 cup (250 mL) roasted, unsalted cashews ¾ cup (175 mL) egg whites (from about 6 eggs) MOCHA CREAM 1¾ cups (425 mL) whipping cream 1 tsp (5 mL) instant espresso powder 3 tbsp (45 mL) icing sugar 2 tbsp (30 mL) roasted, unsalted cashews, chopped 1 Centre the rack in the oven and preheat to 300°F (150°C). Lightly grease the sides of three 8-inch (20-cm) cake pans. Line the bot- tom and sides with parchment paper. (The grease will help the parchment stick to the sides of the pan.) 2 Place the 3 tbsp (45 mL) of granulated sugar, the icing sugar and cashews in a food proces- sor. Pulse 8 to 10 times or just until the nuts are coarsely chopped. 3 Place the egg whites in a clean, dry bowl of an electric mixer. Using the whisk attach-

ment, beat on high speed until frothy. Add the remaining ¾ cup (175 mL) granulated sugar in a slow steady stream and continue beating until the whites are stiff and glossy and the sugar has dissolved. Test with your finger- tips—you shouldn’t feel any sugar granules. Continue beating, if necessary, in order to fully dissolve the sugar. 4 Remove the bowl from the mixer and add about half the nut mixture. Fold in with a rub- ber spatula just until incorporated. Repeat with remaining nut mixture. 5 Divide the meringue evenly among the pans and smooth the tops. Bake for 1 hour, turn the oven off, and leave the meringues in the oven for 1 more hour. Transfer to wire racks and cool completely. The meringues can be made 2 days ahead and stored in an airtight container, at room temperature. 6 For the mocha cream, place the cream in the bowl of an electric mixer and place the bowl in the freezer for 10 minutes. Remove from freezer and add the instant espresso powder and the icing sugar. Using the whisk attachment, beat the cream to stiff peaks.

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