Making chocolate tiramisu which calls for Marsala. Can I substitute with something else?
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A good Spanish (not California) sherry should work. It's always a bad idea to make desserts with inferior wines. A tawny port might also succeed.
My first thought would be a port. It seems that an orange liquer, like Grand Marnier would be nice in a chocolate tiramisu as well.
Ok, I do have sherry so will go with that! Thanks everyone!