I am making a recipe for an icebox cake which calls for 2/3 cups sweet Marsala wine or other fortified wine, in which 1 tbsp gelatin is dissolved, and then mixed with cream cheese, pumpkin, whipped cream and sugar. It is poured into the cookie crust and sets in the fridge. I would like to replace the Marsala wine with bourbon, but I am afraid the higher alcohol content will affect the gelatin in some way, such as preventing it from setting.
Do you think bourbon would be an ok substitution? Would you suggest adding more sugar also to make up for the loss of the sweet wine? I typically lean toward cutting back sugar, rather than making something sweeter, though.
(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)