Tiramisu Trifle With Ginger and White Chocolate

• 12 cup brewed espresso, hot
• 12 cup water
• 2 tablespoons coffee liqueur, like Kahlua (optional)
• 1 angel food cake, 12 oz (prepared)
• 16 ounces neufchatel cheese
• 1 teaspoon vanilla extract
• 1 teaspoon ground ginger
• 12 teaspoon nutmeg
• 12 cup icing sugar (powdered sugar)
• 2 ounces vanilla baking chips
• 2 tablespoons granulated sugar
• 2 cups whipped topping, prepared

1. In a small bowl, stir together expresso and granulated sugar.
2. Add 1/2 C water and 2 T Kahlua, if desired.
3. Using a standing mixer or bowl and beaters, combine the Neufchatel cheese, powdered (confectioners) sugar, vanilla, nutmeg, and ginger on low speed.
4. Slowly add whipped cream.
5. Mix until fully mixed about 2 minutes.
6. Using a sharp knife, divide the angel cake into three layers.
7. Place the widest layer in the bottom of the trifle bowl.
8. Drizzle about 3 T of the coffee mixture over the cake and add 2 C of the Neufchatel mixture.
9. Repeat layers two more times.
10. Grind the white chocolate baking chips in a mini-chopper or processor until it is smaller chunks but not totally ground.
11. Sprinkle over the top of the trifle.
12. Cover with plastic wrap and refrigerate for 4 hours before serving.
13. Give the trifle to the hostess.

espresso, water, coffee liqueur, cake, cheese, vanilla, ground ginger, nutmeg, icing sugar, baking chips, sugar, whipped topping

Taken from www.food.com/recipe/tiramisu-trifle-with-ginger-and-white-chocolate-443136 (may not work)