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. More Excellent Desserts
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.
Steen's cane syrup is available from cajungrocer.com.