I love the flavors of Tiramisu but not the lack of preservational qualities nor its homespun assembly. This is a presentation version of the same great dessert. It marries the elements of the original with a more glamorous finished product. This is called wedding cake because it makes a stellar cake for such celebrations but is the cake to turn to for a crowd pleasing ‘wow’ cake. Double the recipe to make enough cake for a medium sized, layered wedding cake. It is not hard to do – but it is easier to make all the elements a day before and then assemble the next day. The cake lasts for 4-5 days, freezes well and would be nice with custard in the layers, instead of Neufchatel, if you preferred.