Blueberry-White Chocolate Tiramisu

Name: Blueberry-White Chocolate Tiramisu
Prep time: 1 h
Cook time: 4 h
Total time: 5 h
Yield: 12 serving(s)
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

Submitted by Maramaggie

"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.""

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Ready In:: 5hrs
Ingredients:: 7
Serves:: 12

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

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.