Strawberry-White-Chocolate Dessert

1. Chill a medium mixing bowl and beaters of an electric mixer. In a medium saucepan combine baking bars and 1/4 cup of the cream; heat and stir over low heat until bars are melted. Cool slightly. Stir together espresso or coffee and brandy, if desired. Set aside.

2. For filling, in the chilled bowl beat remaining whipping cream with an electric mixer on medium speed until soft peaks form (tips curl); set aside. In a large mixing bowl beat cream cheese until fluffy. Add cooled white baking bar mixture to cream cheese; beat on medium speed until smooth. Fold whipped cream into cream cheese mixture. Set aside.

3. To assemble, line the sides of a 9-inch springform pan with some of the ladyfinger halves, flat side in. Arrange half of the remaining ladyfingers on the bottom of the pan. Drizzle half of the espresso mixture over ladyfingers in the bottom of the pan. Spoon a third of the filling over ladyfingers. Top with sliced strawberries. Top with remaining ladyfingers. Drizzle with remaining espresso mixture. Top with remaining filling. Cover and chill for 3 to 4 hours. Before serving, arrange halved berries atop filling. Cut into wedges to serve. Makes 10 to 12 servings.