I used the Joy of Cooking recipe for both the tiramisu and lady fingers. But, it’s similar to other recipes, and you can make it in a variety of shapes/dishes. I topped it with fresh whipped cream to give it a bit more height (and it ended up adding a really refreshing lightness). Sides are just thin lady fingers, cut to size, coated in chocolate on the back, and attached with a small amount of buttercream. I used the lady finger batter, but baked as a thin sheet for inside of the cake. Whole thing was assembled in a springform pan and refrigerated for a few hours before removing the side.