Tiramisu — Old Monk instead of Marsala

I went looking for the "correct" tiramisu and found there isn't really one bottle. Two separate things are doing the work:

• The coffee is just strong espresso — that's what the ladyfingers get dipped in (straight from the moka pot, in my case).
• The spirit is a separate splash, and the traditional one is Marsala, a fortified Italian wine. Dark rum, brandy and coffee liqueur (Kahlúa) are all common stand-ins.

I used Old Monk, and it more than holds its own — that vanilla-caramel warmth sits right alongside the espresso and the mascarpone. Not a compromise; if anything, I prefer it.

No baking here, technically — it's a fridge-set, no-bake assembly — but it came out of the same kitchen, and it came out well.