1 (10 ounce) frozen pound cake, thawed and cut into slices about 1/2-inch thick
Semisweet chocolate shavings or curls*
Line a 9 x 5 x 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
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 1/2 cups to use for
frosting and refrigerate in a small bowl, covered.
If 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 into 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.
To make chocolate shavings, using a vegetable peeler 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 is just warmer than room temperature; the chocolate
should hold together in curls. If it doesn't, the chocolate is too cold.
Refrigerate until serving.
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