3 cups heavy whipping cream
12 oz cream cheese at room temperature
1 cup sugar
6 oz good quality white chocolate, melted
1 tsp rum extract
1/8 tsp ground nutmeg
2 3oz packages lady fingers
1/4 cup Torani White Chocolate Syrup, or Vanilla Syrup
Line sides of a 9 inch spring form pan with parchment paper.
Lay lady fingers in a circular pattern, over lapping slightly, covering the bottom and trimming pieces as needed.
When bottom is covered, trim remaining lady to make a straight edge along one side.
Lightly brush bottom cake with syrup. Continue with side pieces. Lay pieces vertically along the sides of the pan. Set aside.
In a large mixing bowl, beat cream and sugar with an electric mixer until soft peaks form. Add cream cheese and beat until smooth.
Add white chocolate, rum extract, and nutmeg, and beat until well blended.
Pour cream mixture into spring form pan, smoothing to even the top. Cover with foil, and chill for several hours or overnight to set.
May keep for up to 2 days refrigerated.
To serve, loosen sides of pan, remove parchment paper and garnish with whipped cream and nutmeg if desired.