LCBO Food & Drink Holiday 2023

MIX IT UP

Trifle Cups with Mocha Cream & Figs These delightful individual trifles layer white cake, mocha cream and fresh figs. When making coffee, you can use whatever beans you have on hand—how ever, darker roasts will have even more impact. When assembling the cups, don’t stress about being too neat and tidy—trifles are supposed to be a little messy. CAKE Unsalted butter for pan 1 1/4 cups (310 mL) whole milk 3 large eggs 1/3 cup (80 mL) canola oil 1 pkg (461 g) white cake mix MOCHA CREAM 1 cup (250 mL) whole milk, divided 3 large egg yolks 3 tbsp (45 mL) cornstarch 1/2 cup (125 mL) strong brewed coffee 1/2 cup (125 mL) granulated sugar 1 bar (100 g) 70% dark chocolate, finely chopped 1 tsp (5 mL) vanilla extract ASSEMBLY 2 cups (500 mL) whipping cream, divided 10 fresh figs, cut roughly into 3/4 ‑inch (2-cm) pieces, plus more to garnish 2 tsp (10 mL) icing sugar 1/2 cup (125 mL) roughly chopped skinless roasted hazelnuts 1. For the cake, position rack in centre of oven. Preheat to 350°F (177°C). Generously butter a 9 x 13-inch (23 x 33-cm) cake pan. Line with parchment, with over hanging edges on two opposite sides for easy removal. 2. In a large bowl, whisk milk, eggs and oil until fully combined. Add cake mix, whisking vigorously until batter is very smooth. Scrape bat ter into prepared pan; smooth top.

3. Bake on middle rack until a wooden skewer inserted into centre comes out clean, 30 to 35 minutes. Transfer to a wire rack and cool completely. 4. For the mocha cream, whisk 1/4 cup (60 mL) milk with yolks and cornstarch in a medium heatproof bowl until smooth. Set aside. Combine remaining 3/4 cup (175 mL) milk with coffee and sugar in a medium sauce pan. Bring to a gentle simmer over medium heat. Slowly pour coffee mixture into yolk mix ture, whisking constantly, until combined. Pour mixture back into pot and return to medium heat. Cook, whisking constantly, until thickened, about 1 minute. Add chocolate, whisking gently until fully melted and combined. Whisk

saving any scraps for another use. Top with remaining mocha cream; smooth tops. Cover each with plastic and refrigerate at least 1 hour, preferably overnight. 7. To serve, whisk remaining 1 cup (250 mL) cream with icing sugar in a large bowl until soft peaks form. Spoon overtop of trifle cups. Sprinkle with hazelnuts and garnish with figs.

in vanilla. Transfer to a clean bowl. Cover surface with plastic wrap and refrigerate until chilled, at least 2 hours or up to 2 days.

5. To assemble, whisk 1 cup (250 mL) whipping cream in

a large bowl until soft peaks form. Using same whisk, loosen chilled mocha mixture in its bowl until smooth. Whisk mocha mixture into whipped cream until smooth and blended. Set aside. 6. Cut cake roughly into 1/2 x 1-inch (1 x 2.5-cm) pieces. Arrange three or four pieces on each bottom of 10 wide 12-oz glasses. Divide half of mocha cream among glasses, using a spoon to spread overtop of cake. Divide figs between glasses. Repeat with another layer of cake,

Serves 10

WHAT TO SERVE Rumchata Cream Liqueur LCBO 380865, $36.80

A delectable rum-based liqueur, decadent with Madagascar vanilla and cinnamon, makes an ideal match. Keep it on hand throughout the holidays for guest pop-ins.

62 FOOD & DRINK HOLIDAY 2023