White Chocolate Tiramisu

8 ounces white chocolate, chopped
3 Tablespoons plus 1 1/2 cups whipping cream, divided
8 ounces cream cheese, softened
1 Tablespoon instant espresso coffee or 1 1/4 cups brewed espresso
2 Tablespoons coffee-flavored liqueur
1 package (10-oz.) frozen pound cake, thawed and cut in slices about 1/2-inch thick
Semisweet chocolate shavings or curls*

Line a 9- by 5- by 3-inch loaf pan with plastic wrap, letting the wrap extend over at least 2 sides.

In the top of a double boiler or in a small bowl in the microwave on medium (50% power), melt white chocolate with 3 Tablespoons of the whipping cream. Cool to room temperature.

In a small bowl with an electric mixer, mix cream cheese until fluffy. Add melted white chocolate and mix until smooth.

In a large bowl, beat remaining whipping cream until stiff peaks form. Fold white chocolate mixture into cream until incorporated. Set aside 1 ½ cups to use for frosting and refrigerate in a small bowl, covered.

I using instant espresso, dissolve it in 1 1/4 cups boiling water. Pour it, (or brewed espresso if that’s what you are using), into a shallow dish and cool. Stir in liqueur.

Dip both sides of all the cake slices in coffee mixture. Cover pan bottom with 1/3 of the soaked slices, cutting to fit. Spread with half the white chocolate cream. Top with 1/3 more of the cake slices, remaining cream, and then remaining cake. Refrigerate, covered, for a least 2 hours or overnight.

Invert onto platter. Remove plastic wrap. Frost top and sides with reserved cream. Garnish top with chocolate shavings*. Refrigerate until serving.

*Notes: Making chocolate shavings is easy: Using a vegetable peeler, just shave bits from a square of baking chocolate. Curls are bit more challenging. Draw a knife at an angle along a large block of chocolate that’s just warmer than room temperature; the chocolate should hold together in curls. If it doesn’t the chocolate is too cold.

Servings: 8