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White Chocolate Tiramisu Recipe

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Recommended Recipe: BelGioioso's Tiramisu recipe

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

1. In top of a double boiler over hot (not boiling) water, melt white chocolate bars with 1/4-cup of the cream.
2. Or, place in medium micro-proof bowl and microwave on high (full power) 1 to 2 minutes or just until melted.
3. Stir until smooth.
4. In large mixer bowl, beat cream cheese until blended and fluffy.
5. Gradually add melted chocolate, beating well after each addition.
6. In small mixer bowl, whip 1-1/4-cups cream until stiff peaks form, then fold into cream cheese-chocolate mixture and set aside.
7. Line bottom and side of 9 x 3-inch springform pan with wax paper.
8. Line bottom and side with ladyfinger halves, split sides up.
9. In small bowl, combine coffee and rum.
10. Brush about half of coffee mixture onto ladyfingers in pan.
11. Spoon half of cream cheese-chocolate mixture into ladyfinger-lined pan.
12. Repeat ladyfinger, coffee and cheese layers.
13. Garnish with Nutmeg Whipped Cream (directions follow).
14. Cover and regrigerate at least 2 hours.
15. Remove side of pan.
16. Garnish with sliced fresh fruit just before serving.

Nutmeg Whipped Cream

1. In a small mixer bowl, combine 1/2-cup heavy or whipping cream, 2 tablespoons confectioners' sugar, 1/4-teapoon vanilla extract, and nutmeg.
2. Whip until stiff peaks form.