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Blueberry-White Chocolate Tiramisu

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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 Nutrition

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


  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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