Chocolate-Stout Tiramisu
Recipe from Food & Wine

For this rich tiramisu, Jason McCullar first makes a ginger-spiced cake using a recipe from Steen's syrup, a Louisiana cane syrup (steensyrup.com). Then he soaks the cake in a reduction made with chocolate stout (Rogue brewery makes a good version) before layering it with mascarpone cream.


Chocolate-Stout Tiramisu
Paul Costello

by 1  person

read comments

add your rating
add a comment
Servings: 8
Prep Time: 50 mins
Total Time: 1 hr 35 mins
Related Categories: Chocolate Desserts, Custard, Desserts, European Cuisine, Italian Cuisine, Italian Desserts
 
savings in
change zip
 
Ingredients
CAKE
  • 1 1/2  cups
    all-purpose flour
    see savings
    On Sale
  • 1  teaspoon
    cinnamon
    see savings
    On Sale
  • 1  teaspoon
    ground ginger
    see savings
    On Sale
  • 1/2  teaspoon
    ground cloves
    see savings
    On Sale
  • 1/2  teaspoon
    salt
    see savings
    On Sale
  • 1 1/2  cups
    dark cane syrup, such as Steen's (see Note)
    see savings
    On Sale
  • 1/2  cup
    vegetable oil
    see savings
    On Sale
  • 1 
    large egg
    see savings
    On Sale
  • 3/4  cup
    hot water
    see savings
    On Sale
  • 1 1/2  teaspoons
    baking soda
    see savings
    On Sale
REDUCTION
  • 1  cup
    chocolate stout or other stout
    see savings
    On Sale
  • 1/2  cup
    triple sec or orange liqueur
    see savings
    On Sale
  • 1/4  cup
    honey
    see savings
    On Sale
FILLING
  • 4 
    large egg yolks
    see savings
    On Sale
  • 1/3  cup
    confectioners' sugar
    see savings
    On Sale
  • 2  cups
    mascarpone (about 1 pound)
    see savings
    On Sale
  •  
    Unsweetened cocoa powder
    see savings
    On Sale
add ingredients to list

Directions
1.
MAKE THE CAKE: Preheat the oven to 350 degrees. Butter a 9-inch springform pan. In a large bowl, whisk the flour, cinnamon, ginger, cloves, and salt. In a medium bowl, whisk the syrup, oil, and egg. In a glass cup, stir the hot water with the baking soda. In 3 alternating additions, whisk the syrup mixture and soda water into the dry ingredients.
2.
Scrape the batter into the prepared pan and bake for 50 minutes, until a cake tester inserted in the center of the cake comes out clean. Transfer the cake to a rack and let cool. Unmold the cake from the pan.
3.
MEANWHILE, MAKE THE REDUCTION: In a saucepan, combine the stout, triple sec, and honey. Boil until reduced to 3/4 cup, 8 minutes. Pour into a shallow dish; let cool.
4.
MAKE THE FILLING: In a bowl, using a handheld mixer, beat the egg yolks and sugar until fluffy. Beat in the mascarpone.
5.
Cut off and save one-third of the cake for eating. Slice the rest of the cake 1/3 inch thick. Cut the slices into 3-inch pieces, saving the scraps. Dip the slices into the reduction and place in the bottom of eight 1-cup ramekins. Dip the scraps into the reduction and use to fill in the gaps. Spread 1/4 cup of the filling over the cake in each ramekin. Repeat the layering of dipped cake and filling. Cover and refrigerate overnight.
6.
Before serving, let the tiramisu stand at room temperature for 15 minutes. Sift cocoa powder over each ramekin and serve.

MAKE AHEAD
The recipe can be prepared through Step 4 up to 3 days in advance. Store the cake at room temperature. Refrigerate the reduction and filling separately.

NOTE
Steen's cane syrup is available from cajungrocer.com.
Add Your Review
Related Recipe
Tiramisu
Tiramisu

This classic tiramisu gets a boost of flavor from the hazelnut liqueur but you could omit it and still have a delicious dessert.

More Great Recipe Ideas from Food & Wine