Although many recipes use marsala as the alcohol of choice, the reaction my friend gave when I suggested using it shows it isn’t necessarily the top choice. Whiskey, cognac, and rum are often preferred, but she uses amaretto, as I have done here. It gives the mascarpone a lovely sweet nuttiness and works very well alongside the strong espresso. I have added a little extra chocolate to my version too, to give it some crunch and because any classic coffee dessert could do with a little extra chocolate.
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