In top of double boiler over hot, not boiling, water melt
white chocolate bars with ¼ cup of the cream or place in medium
micro-proof bowl and microwave on high (full power) 1 or 2 minutes or
just until melted. Stir until smooth.
In large mixing bowl beat cream cheese until blended and fluffy.
Gradually add melted chocolate, beating well after each addition.
In small mixing bowl whip remaining 1-1/4 cups cream until stiff
peaks form. Fold into cream cheese-chocolate mixture; 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
ladyfinger in pan. Spoon half of cream cheese-chocolate mixture into
ladyfinger-lined pan. Repeat ladyfinger, coffee and cheese layers.
Garnish with Nutmeg Whipped Cream. Cover and refrigerate at least 2
hours.
Remove side of pan. Garnish with sliced fresh fruit just before
serving.
10 to 12 servings
Nutmeg Whipped Cream: In small mixing bowl whip ½ cup heavy or
whipping cream, 2 tablespoons unsifted confectioners’ sugar, ¼
teaspoon vanilla extract and 1/8 teaspoon nutmeg until stiff peaks form.
