Hi, I've always wondered how hotels or cafe's make those squared tiramisu. I've always been keen on making one like that. I'd imagine that the ingredients would be what the general tiramisu recipe calls for and I figured that I should replace the ladyfingers/spongefingers with a sponge cake, cut in to 2 layers. My question is, how do you make them in neat right angled square shapes? I don't suppose you make them in a square pan, and tap out the tiramisu, no? Do you use a square springform pan? Does anything need to be done to make the mascarpone mixture more firm, so that it will hold its own, and not slop out the edges? I'd appreciate if any of you in the know can share the recipe. Thanks for reading!