Preheat the oven to 320 degrees F

In a large bowl, mix all of the ingredients with an electric mixer until creamy.

Pour in pan and bake for 20 minutes

Remove and allow to cool

Melt white chocolate, salted butter and vanilla together and place in the mold

Spread mixture evenly and set aside to cool

In a water bath, make a ribbon of the yolks and sugar

Add the tempered gelatin

Beat with an electric mixture until light and fluffy, add the cream cheese, mascarpone and vanilla.

Beat heavy cream until medium peak

Fold in the mixture to the heavy cream

Add to the mold on top of the mixture and crust and freeze

Garnish with jam of choice (we love raspberry!) and mix of berries and serve!