LCBO Food & Drink Spring 2025

A TASTE OF TIRAMISU

Tiramisu Palmiers with a Coffee‑Cocoa Mascarpone

Simple palmiers get a flavour injection with tiramisu flavourings of rum, cocoa and coffee plus mascarpone. These crisp, cookie style pastries are a snap to put together, thanks to store-bought puff pastry. That said, they can be a bit finicky. The one trick is to keep the pastry as cold as you can when defrosting and before slicing. 3/4 cup (175 mL) + 1 tbsp (15 mL) granulated sugar, divided 1 pkg (397 g) puff pastry (not pre-rolled), defrosted but still cold 1/4 cup (60 mL) mascarpone cheese 11/2 tsp (7 mL) cocoa powder 1 tsp (5 mL) instant coffee or instant espresso granules RUM GLAZE (OPTIONAL) 1/2 cup (125 mL) dark or amber rum 1/2 cup (125 mL) granulated sugar

about 30 minutes. Slice pastry into 1/2-inch (1-cm) slices. Arrange over a parchment-lined baking sheet. Refrigerate to keep dough cool until oven is preheated. 4. Bake in centre of preheated oven until golden and crispy, 16 to 18 minutes. Palmiers are best the day they’re made. If making ahead, store in a sealed container between layers of parchment paper in the freezer for up to 1 week.

underside, until you have an 8 × 10-inch (20 × 25-cm) rectangle. Spread mascarpone over surface right to the edge. Sift cocoa over surface, then evenly sprinkle with coffee granules and remaining sugar. 3. Take the two opposite long sides and bring each about halfway to the centre, then fold again bringing the outside edges right to the centre. Next, turn one side over the other and gently press. Refrigerate to chill,

5. If making glaze, microwave rum and sugar in a small bowl until sugar dissolves. Just before serving, brush palmiers with glaze. Makes 18 palmier cookies WHAT TO SERVE Tia Maria LCBO 630913, $31.80 Pick out the coffee note in these crisp, rich pastries with a rum-based, coffee-flavoured liqueur: Tia Maria is a top-quality, Jamaican-born example. Serve on the rocks.

1. Preheat oven to 425°F (218°C).

2. Sprinkle counter with 3/4 cup (175 mL) sugar. Place pastry overtop. Roll out sheet, pressing pastry down so sugar adheres to

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———————— SPRING 2025