Hello I'm trying to figure out how I can better serve my tiramisu for a banquet I have coming up this weekend. I buy a premade (yet still very good, don't hate) tiramisu. What I have done and seen done in the past is to cut it into squares about 2 inch x 2 inch and arrange them on a serving platter, and then garnish with coffee grounds and cinnamon. The problem is I'm serving 200 people so I have to prepare these platters ahead of time. It is this time gap when the tiramisu tends to fall over or fall apart and it starts to looks like a train wreck. I'm still very inexperinced and looking for any suggestions.