Blackberries & white chocolate Tiramisu

One amazing dessert being made. I was planning to make the normal Tiramisu with coffee but a friend of mine will get gastric pain if taking any coffee stuff.. so luckily I got a new recipe from the back of the sponge finger package. D and me is soo keen on doing this recipe. So after all the shopping, we both start preparing all the ingredient and start exploring this new dessert.. really an enjoyable experience yet again. But also as sinful...white chocolate.. yummy but too sweet...

Overall, the most enjoyable and most satisfying is all my frens loves this dessert... yeah.. another success...

Ingredient:

(A)

200g packet sponge finger biscuits

1 tsp gelatine

1 tbsp boiling water

1 tsp vanilla essence

375g white chocolate melts

150ml cream, whipped

2 egg whites, beaten stiffly

120g fresh blackberries (for me, I used frozen blackberry, defrosted)

(B)

250g cream cheese (at room temperature)

1/2 cup whipped cream

1/2 cup caster sugar

1 tsp vanilla essence

Method :

1. Get ready a 10cm square glass bowl.

2. Sprinkle the gelatine over the combined boiling water and vanilla essence and whisk until dissolved.

3 . Melt the white chocolate as per packet instruction (practically, double boil the white chocolate and make sure not water touched it).

4. Fold whipped cream and egg white into the warm melted chocolate using metal spoon until well combined. Finally, fold through the gelatine mixture.

5. Pour one thrid of the white chocolate mixture into the base of the glass bowl. Lay a layer of sponge fingers , leaving space in between each biscuit over the white chocolate mixture.

6. Pour over half of the remaining cream mixture and spread the blackberries around the mixture and later pour in the remaining cream mixture.

7. Beat the ingredient (B) all together until well mix and make sure not to overbeat, if not it will be very foamy. If all are ready, pour the cream cheese mixture on the final and top layer. Spread evenly and add some blackberries on top for decoration.

8. Cover and refrigerate for 4 hours or overnight.