Blueberry-White Chocolate Tiramisu |
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Prep Time: 60 Minutes Cook Time: 240 Minutes |
Ready In: 300 Minutes Servings: 12 |
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I am making this for a bake off in August. It needs to be allowed to set over night. Cooking time is time in fridge. Ingredients:
3 (4 ounce) bars ghirardelli white baking chocolate |
1 1/2 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 1/4 cups cooled espresso or 1 1/4 cups strong coffee |
2 tablespoons brandy (optional) |
2 pints blueberries |
Directions:
1. Melt in double boiler white chocolate and 1/4 C heavy cream, stirring until smooth; cool completely.
2. In a large mixer bowl, beat cream cheese until fluffy.
3. Stir in melted white morsels mixture.
4. 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.
5. Line side of 9 x 3 inch springform pan with ladyfinger halves, cut sides inches.
6. Arrange half of remaining lady fingers on bottom of pan.
7. In small bowl, combine coffee& brandy; brush half over ladyfingers in bottom of pan.
8. Cover with half the cream cheese filling.
9. Cover with 1/2 of the blueberrries.
10. Repeat with ladyfingers, coffee mixture and remaining cream cheese mixture.
11. Top with the remaining blueberries; arranged attractively on top.
12. Cover; refrigerate overnight.
13. Remove side of pan before serving.
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