Kammi Remsing

I make a pan of Tiramisu daily for my dessert shop. I use Impastata ricotta in place of the mascarpone and it helps stabilize the zab and when I cut my pieces 2 days after being made, they come out perfectly square and have not lost the texture of the cream.... it plates very beautifully.... but needs to set 2 days at least prior to serving for the ladyfingers to turn cake-like and that helps stabilize it too.