I have been providing specific dessert specialties to a few local restaurants, as well as sculptured cakes. A chef who is now going to be running a new seasonal restaurant at a very small country club (basically used by people with boats) has asked me to do his desserts, including tiramisu. The restaurants I usually bake for have a very high number of covers each night, so nothing really sits there very long. My concern at this place is that the marscapone/cream mixture will go or that the soaked sponge base will disintegrate. Anyone have an idea of the shelf life of tiramisu? Would stabilizing the marscapone mixture with gelatin help? Thanks in advance for any info.