This recipe is from Specialty Bakers, 450 S. State Rd., Marysville, PA 17053 (1-800-755-9890). It was published to promote their ladyfingers. They call themselves "The Ladyfinger Specialist Since 1901." Makes 10 to 12 servings.
Ingredients
- WHITE CHOCOLATE BAKING BARS, 2 packages (6 ounces each)
- HEAVY OR WHIPPING CREAM, 1/4 cup, plus 1-1/4 cups + 1/2 cup
- CREAM CHEESE, 1 package (8 ounces)
- LADYFINGERS, 2 packages (3 ounces each)
- ESPRESSO OR STRONG COFFEE, 1/4 cup, cooled
- RUM, 1 tablespoon
- CONFECTIONERS' SUGAR, 2 tablespoons unsifted
- VANILLA EXTRACT, 1/4 teaspoon
- NUTMEG, 1/8 teaspoon
- FRESH FRUIT, sliced, for garnish
Directions
Nutmeg Whipped Cream
- In top of a double boiler over hot (not boiling) water, melt white chocolate bars with 1/4-cup of the cream.
- Or, place in medium micro-proof bowl and microwave on high (full power) 1 to 2 minutes or just until melted.
- Stir until smooth.
- In large mixer bowl, beat cream cheese until blended and fluffy.
- Gradually add melted chocolate, beating well after each addition.
- In small mixer bowl, whip 1-1/4-cups cream until stiff peaks form, then fold into cream cheese-chocolate mixture and set aside.
- Line bottom and side of 9 x 3-inch springform pan with wax paper.
- Line bottom and side with ladyfinger halves, split sides up.
- In small bowl, combine coffee and rum.
- Brush about half of coffee mixture onto ladyfingers in pan.
- Spoon half of cream cheese-chocolate mixture into ladyfinger-lined pan.
- Repeat ladyfinger, coffee and cheese layers.
- Garnish with Nutmeg Whipped Cream (directions follow).
- Cover and regrigerate at least 2 hours.
- Remove side of pan.
- Garnish with sliced fresh fruit just before serving.
- In a small mixer bowl, combine 1/2-cup heavy or whipping cream, 2 tablespoons confectioners' sugar, 1/4-teapoon vanilla extract, and nutmeg.
- Whip until stiff peaks form.
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