LCBO Food & Drink Spring 2026

Love at First Bite from page 76

ITALIAN-STYLE BUTTERCREAM 8 large egg whites, divided 4 cups (1 L) granulated sugar, divided 4 cups (1 L) unsalted butter, cut into 1-tbsp (15-mL) pieces, at room temperature, divided 1 tsp (5 mL) pure vanilla extract, divided Maraschino cherries to garnish (optional) 1. For the curd, whisk yolks, mango pulp, sugar and lemon juice in a medium-size saucepan until fully combined. Set over medium heat and cook, stirring constantly with a silicone spatula, until thickened, 5 to 7 minutes—filling will clearly be pulling away from bottom of pan when stirred. Remove from heat. Add butter and salt and stir occasionally until fully combined, 2 to 3 minutes. Pass through a fine-mesh sieve into a clean bowl. Cover surface with plastic wrap and refrigerate until chilled, at least 2 hours or up to 2 days. 3. Generously butter two 9 x 13-inch (23 x 33-cm) metal cake pans. Line bottoms with parchment. Dust sides with flour, tapping out excess. Set aside. 4. In a medium-size saucepan, melt 11/4 cups (310 mL) butter with 1/2 cup (125 mL) coconut water over medium heat. Remove from heat and stir in 2 tsp (10 mL) vanilla extract. Cool to room temperature. 5. In a medium-size bowl, sift 23/4 cups (675 mL) flour with 2 tsp (10 mL) baking powder and 1/2 tsp (2 mL) salt. Stir in 3/4 cup (175 mL) coconut. Set aside. 6. In a stand mixer fitted with whisk, beat 4 eggs with 11/2 cups (375 mL) sugar on medium-high speed until pale and thick, 5 to 6 minutes. Stir cooled butter mixture then add to egg mixture on lowest speed, just until combined. Add flour mixture on lowest speed, just until no streaks remain and a shiny batter forms. Gently scrape batter into one prepared pan and lightly smooth top. 7. Bake in middle of oven until a toothpick inserted into centre comes out clean, 35 to 40 minutes. Transfer to a wire rack. Cool completely in pan. 8. While cake is cooling, make a second cake with remaining ingredients and second prepared pan. 2. For the cake, position rack in centre of oven. Preheat to 350°F (177°C).

9. For the buttercream, using a stand mixer fitted with whisk, beat 4 egg whites on medium- high speed until thick and white, 4 to 5 minutes. 10. Meanwhile, combine 2 cups (500 mL) sugar with 1/2 cup (125 mL) water in a small saucepan set over high heat. Without stirring—this prevents sugar from forming crystals—cook until mixture reaches 240°F (115°C) on a candy thermometer. Watch carefully! 11. Reduce speed of mixer to medium. With motor running, carefully pour cooked sugar syrup into egg whites in a slow stream along sides of bowl. Continue to whisk until cooled to room temperature, at least 15 minutes. Note: It must be completely cooled before adding butter. 12. With motor running, add 2 cups (500 mL) butter to cooled egg-white mixture, 1 tbsp (15 mL) at a time, until fully incorporated after each addition; this should take about 10 minutes. Stop and scrape down sides of bowl, then add 1/2 tsp (2 mL) vanilla. Continue whisking until buttercream is very smooth and fluffy, about 2 minutes more. 13. If you want to add piping details to cake, make a second batch of buttercream with remaining ingredients. (One batch is enough to fully coat cake without details.) 14. When cakes are completely cool, trim tops to level. Set one cake on a rectangular cake plate or board. Fill a piping bag fitted with a round tip with some buttercream. Pipe a rectangular line of buttercream just inside the outer edge of the cake to create a barrier to hold curd in place. Fill centre with curd, evenly spreading to buttercream edge. Stack with second cake. Spread buttercream all around top and sides of cake to cover, smoothing. Decorate with remaining buttercream. Top with maraschino cherries, if desired. (Cake can be refrigerated for up to 2 days. Let come to room temperature before serving.)

TOASTED COCONUT CLOUD CAKE WITH MANGO CURD

Slab cakes are the easiest way to feed a crowd, and they don’t have to be boring. This version delivers on both flavour and aesthetics for a stunning dessert to celebrate the big day. Canned Alphonso mango pulp is used in the curd because it delivers a sweet, rich intensity you can’t get from the fresh fruit. You can find it in the South Asian section of the international aisle at many supermarkets. CURD 6 large egg yolks 2/3 cup (150 mL) canned Alphonso mango pulp 1/2 cup (125 mL) granulated sugar 2 tbsp (30 mL) strained fresh lemon juice 1/2 cup (125 mL) unsalted butter, cubed 1/8 tsp (0. 5 mL) salt CAKE 21/2 cups (625 mL) unsalted butter, divided, plus more for greasing pans 1 cup (250 mL) unsweetened pure coconut water, divided 4 tsp (20 mL) pure vanilla extract, divided 51/2 cups (1.375 L) all-purpose flour, divided, plus more for dusting pans 4 tsp (20 mL) baking powder, divided 1 tsp (5 mL) salt, divided 11/2 cups (375 mL) unsweetened desiccated coconut, toasted, divided 8 large eggs, divided 3 cups (750 mL) granulated sugar, divided

Serves 24

WHAT TO SERVE Benjamin Bridge Nova 7 Sparkling VINTAGES 256289, $25. 95 Echo the mango curd with the exotic swirl of muscat in this unique off-dry sparkling wine from Nova Scotia. It’s a delectable balance of sweetness and bright acidity.

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SPRING 2026 ————————