White Chocolate Strawberry Trifle - cooking recipe

Ingredients

12 ounces white chocolate, good quality, chopped
1 1/2 cups heavy cream or 1 1/2 cups whipping cream, divided
3 ounces cream cheese, softened
1 loaf lb cake, cubed (such as Sara Lee in freezer section)
1 1/4 cups cooled espresso or 1 1/4 cups cooled strong coffee
2 tablespoons spiced rum (optional)
2 pints strawberries, sliced (divided)
1 -2 tablespoon strawberry jam (depending on how sweet your berries are)

Preparation

Melt the white morsels and 1/4 C heavy cream in the microwave in 30 second intervals, stirring until smooth; cool completely.
In a large mixer bowl, beat cream cheese until fluffy then stir in melted and cooled 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 being sure not to deflate the cream.
Place 1/2 of the pound cake cubes in the bottom of a trifle dish or other large clear bowl. (It really does look lovely in a footed trifle dish.).
In small bowl, combine coffee and rum; sprinle half of the coffee mixture over the pound cake in the dish.
Spoon in half of the cream cheese mixture, starting in the middle and spreading out towards sides to keep layers neat so it will look its best!
Mix 1 pint sliced strawberries with jam in a bowl and spoon 1/2 of the strawberries over the cream cheese.
Repeat with pound cake, coffee mixture and remaining cream cheese mixture.
Top with the remaining strawberries; arranged attractively on top. You can also dollop on some sweetened whipped cream in the center :).
Cover and refrigerate 4 hours or overnight.