White Chocolate Tiramisu

• 2 pkgs (6 oz each) white chocolate baking bars
• 1/4 c, plus 1-1/4 c + 1/2 c heavy or whipping cream
• 1 pkg (8 oz) cream cheese
• 2 pkgs (3 oz each) ladyfingers
• 1/4 c espresso or strong coffee, cooled
• 1 tblsp rum
• 2 tblsp icing sugar unsifted
• 1/4 tsp vanilla extract
• 1/8 tsp nutmeg
• fresh fruit, sliced, for garnish

Directions:

In top of a double boiler over hot (not boiling) water, melt white chocolate bars with 1/4-c of the cream.

Or, place in medium micro-proof bowl and microwave on high (full power) 1 to 2 mins 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-c 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.

Nutmeg Whipped Cream

In a small mixer bowl, combine 1/2-c heavy or whipping cream, 2 tblsp confectioners' sugar, 1/4-tsp vanilla extract, and nutmeg.

Whip until stiff peaks form.