White Chocolate Tiramisu

Pour 2 1/2 cups hot water into medium bowl. Add coffee, stir to dissolve. Stir in rum. Cool coffee mixture. Place chocolate in medium bowl. Set bowl over saucepan of simmering water and stir until melted and smooth.

Combine egg yolks, icing sugar and remaining 2 tablespoons water in medium bowl. Set bowl over caucepan of simmering water and whisk constantly, until mixture thickens slightly. About 6 minutes. Remove bowl from over water. Using electric mixer beat egg yolk mixture until cool and thick, about 5 minutes. Using mixer, beat cream cheese in large bowl until smooth. Beat barely lukewarm melted chocolate into cream cheese. Fold egg yolk mixtue into cream cheese mixture.

Using mixer fitted with clean, dry beaters, beat egg whites in another large bowl to soft peaks. Gradually add 3/4 cup sugar, beating until stiff peaks form. Fold 1/3 of beaten egg white mixture into cream cheese mixture to lighten. Fold in remaining egg white mixture. Beat whipping cream in medium bowl to medium stiff peaks. Gently fold whipped cream into cream cheese mixture, creating mousse.

Lightly dip lady fingers 1 at a time in the coffee and rum mixture and place in a single layer in the bottom of a 13x9x2 inch glass baking dish. Spoon 1/3 of mousse over lady fingers. Repeat twice. Sift cocoa powder over top of tiramisu. Cover and chill overnight.