Blueberry-White Chocolate Tiramisu - cooking recipe

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

Preparation

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.