Help

[stevebody]

Actually, much as I hate to admit this, I used Marsala in my Tiramisu at Toscana one weekend (reduced it a lot and mixed it into the mascarpone) and people raved about the flavor. I kept it as a flavoring for the cheese but still use Brandy or Cognac for the ladyfingers. I was ready to trash the entire batch of Tiramisu but it was really kinda wonderful. It wouldn't work as a straight replacement for Brandy/Cognac but, as an added flavor, killer.