Chocolate Stout Tiramisu

I first had stout tiramisu at Bear Republic Brewery in Healdsburg, California. I’m not usually a dessert person (especially at lunch) but how could you not order this? It was like the classic tiramisu with a stout’s nutty, roasted malt flavor. I perused for recipes at home and decided to go with something less traditional than just soaking coffee (or stout in this case) in lady fingers. Alas, I came upon this recipe from Food & Wine. I think it tastes more like a glorified spiced cake with stout sauce and mascarpone cream rather than a tiramisu, but it impresses nonetheless. 

Cake

1 ½ cups all-purpose flour

1 teaspoon cinnamon

1 teaspoon ground ginger

½ teaspoon ground cloves

½ teaspoon salt

1 ½ cups dark cane syrup (I used Lyle’s Golden Cane Syrup from Wegman’s)

½ cup vegetable oil

1 large egg

¾ cup hot water

1 ½ teaspoons baking soda

Reduction

1 cup chocolate stout or other stout (I used Founders Breakfast Stout)

½ cup triple sec or orange liqueur

¼ cup honey

Filling

4 large egg yolks

1/3 cup confectioners’ sugar

2 cups mascarpone (about 1 pound)

Unsweetened cocoa powder

What to do

1. Preheat the oven to 350°. 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. In a saucepan, combine the stout, triple sec and honey. Boil until reduced to ¾ cup, 8 minutes. Pour into a shallow dish; let cool.
4. In a bowl, using a handheld mixer, beat the egg yolks and sugar until fluffy. Beat in the mascarpone.
5. I cut the cake in inch chunks and put them in a baking dish (any festive dish will do). Instead of dipping the pieces in the stout reduction, I lightly poured it on top with a ladle. Spread ¼ 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.