Tiramisu with white and dark chocolate:

100 g of white chocolate, biscuits or chopped
300 ml of 35% cream
2 eggs
1/4 cup powdered sugar
500g mascarpone cheese
150 ml strong coffee, chilled
100ml coffee liqueur
24 pcs biscuits -palchiki
250 g of fresh (or frozen) raspberries

Cocoa and chocolate sauce powder

Melt the white chocolate in a bowl in a water bath (not to give the bowl touch the water). Stir until smooth. Set aside the melted chocolate aside to cool slightly.
Meanwhile, whip the cream until soft peaks form, then add cooled chocolate.
In a separate bowl, beat the eggs, 2 tablespoons sugar, using an electric mixer, whip the mascarpone then. Gradually add the chocolate cream into the mascarpone mix. Cover and refrigerate until needed.

Mix coffee, coffee liqueur and remaining 1 tablespoon of sugar in a separate bowl and soak the sponge with the mixture sticks.

Arrange 8 pieces in a row on a flat serving dish. With a knife, smear half maskarponovoy mixture, then top half of raspberries decomposed. Top 8 more biscuit sticks, then a layer of cheese "Mascarpone" and berries, then the remaining 8 biscuit sticks. Refrigerate at least 2 hours or overnight.

Before use, pour chocolate sauce and tiramisu cut into 8 slices. In addition, sprinkle with cocoa powder.