Raspberry White Chocolate Tiramisu

• Raspberry Zabaglione:
• 4 whole eggs
• 6 egg yolks
• 1/2 cup sugar
• 3/4 cup marsala
• 1/4 cup chambord
• 1 cup fresh raspberries, washed and well-drie
• White Chocolate Mascarpone:
• 12 ounces mascarpone
• 6 ounces good quality white chocolate, melted and cooled slightly
• 1/2 cup heavy cream, whipped
• 2 packages lady fingers
• 3/4 cup strong espresso
• 3 tablespoons dark rum
• 1 cup heavy cream, whipped
• 3 tablespoons powdered sugar
• 1/2 teaspoon vanilla extract
• 2 tablespoons cocoa powder
• 1/3 cup toasted chopped hazelnuts

In microwave-safe bowl, beat eggs, yolks and sugar until thick and lemon-colored. Whisk in marsala and chambord. Microwave on high for 30 seconds, stir and repeat 6-8 times or until pudding has thickened. Let cool and stir in the raspberries. Set aside. Whip mascarpone until light and fluffy. Beat in melted white chocolate and whipped cream. Dip cookies in a mixture of espresso and rum. Place one layer in bottom of a loaf pan. Spread with 1/3 of the mascarpone cheese mixture. Spread 1/3 of the zabaglione over that. Repeat layers twice and smooth top nicely. Cover with plastic wrap and refrigerate until serving time. Sift cocoa powder over the top to lightly cover and sprinkle with hazelnuts. If desired, garnish with shaved chocolate and fresh raspberries. Whip remaining 1 cup heavy cream with powdered sugar and vanilla and almond extract until stiff.