What can i substitute the marsala and dark rum for in this tiramisu recipe?!

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Simmer the alcohol out of the marsala. Alcohol evaporates at about 172* ... so hold the marsala just *below* a boil for about 15 minutes. If you can't find a non-alcoholic rum flavoring, then add it to the marsala before evaporating and do the two of them together.

Note that this will NOT work if you are serving it to someone who is taking the drug Anabuse as there will be a very very tiny amount of alcohol left even after evaporation. (though it is such a small amount you can advertise it as "alcohol free" even though you have to keep in mind that drug interaction precaution.)

The Rum is easier than the marsala....Rum is distilled from molasses or cane syrup, so your best bet could be a mixture of molasses thinned with white grape juice.

If you do not use alcohol of any type or are against using wine in cooking you can omit it from certain recipes without to much trouble. For example, in Tiramisu you can completely omit the wine and follow one of many nonalcoholic recipes available that are still delicious. EXAMPLE:
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Simple Tiramisu
3 egg yolks
1/4 cup white sugar
2 teaspoons vanilla extract
1 1/8 cups mascarpone cheese
24 ladyfingers
1 1/2 cups brewed coffee (use high quality!)
1 tablespoon unsweetened cocoa powder

Directions
1.In a medium bowl, beat yolks with sugar and vanilla until smooth and light yellow. Fold mascarpone into yolk mixture. Set aside.
2.Dip ladyfingers briefly in coffee and arrange 12 of them in the bottom of an 8x8 inch dish. Spread half the mascarpone mixture over the ladyfingers. Repeat with remaining cookies and mascarpone. Cover and chill 1 hour. Sprinkle with cocoa just before serving.
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It is a different story if you are considering using a substitute for Marsala, for example in Chicken Marsala, then it would be best to use a very sweet wine, a port or a sherry. Though this will, at times drastically alter the flavor of the recipe and it would then be best called chicken and wine instead of chicken Marsala.

All in all, there really is no substitute for Marsala wine in some recipes. This wine is often used as a base flavor for sauces. It has a very distinct flavor when it is reduced. It offers a flavor that is often key and the entire foundation of a dish.

you can omit it if you don't want alcohol just add a little vanilla or hazelnut extract in the espresso coffee

edit
or use Rum extract