Blueberry-White Chocolate Tiramisu

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READY IN: 5hrs
SERVES: 12
UNITS: US

INGREDIENTS

Nutrition
  • 3
    (4 ounce) bars ghirardelli white baking chocolate
  • 1 12
    cups heavy cream or 1 1/2 cups whipping cream, divided
  • 1
    (3 ounce) package cream cheese, softened
  • 3
    (3 ounce) packages ladyfingers, split
  • 1 14
    cups cooled espresso or 1 1/4 cups strong coffee
  • 2
    tablespoons brandy (optional)
  • 2
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DIRECTIONS

  • Melt in double boiler white chocolate and 1/4 C heavy cream, stirring until smooth; cool completely.
  • In a large mixer bowl, beat cream cheese until fluffy.
  • Stir in melted white morsels mixture.
  • In a small mixer bowl, beat remaining 1 1/4 cup heavy cream/or whipping cream until stiff peaks form; fold into cream cheese mixture.
  • Line side of 9 x 3 inch springform pan with ladyfinger halves, cut sides inches.
  • Arrange half of remaining lady fingers on bottom of pan.
  • In small bowl, combine coffee& brandy; brush half over ladyfingers in bottom of pan.
  • Cover with half the cream cheese filling.
  • Cover with 1/2 of the blueberrries.
  • Repeat with ladyfingers, coffee mixture and remaining cream cheese mixture.
  • Top with the remaining blueberries; arranged attractively on top.
  • Cover; refrigerate overnight.
  • Remove side of pan before serving.
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