White Chocolate Tiramisu

1. Heat milk over medium-low heat until bubbles form around the edges of the saucepan. Place chopped white chocolate into a small bowl and pour hot milk over the chocolate; whisk until completely melted.

2. Meanwhile, in a separate bowl, whisk sugar into the mascarpone; set aside. In another bowl, whip cream with the vanilla until soft peaks form (do not over whip).

3. Whisk the white chocolate mixture into the mascarpone, then fold in the whipped cream.

4. Combine the espresso and the liqueur, and pour the mixture into a small, shallow dish. Break each lady finger in half; drop each into the mixture, quickly flip it over and remove.

At this point, you can make one large dessert, in a trifle bowl, or in a deep dish. Simply layer with soaked lady fingers and the white chocolate mixture. I will continue with the directions, for individual servings, in dessert glasses.

5. Line the dessert glass with soaked lady finger halves (4-5), letting the lady fingers overlap. Press so that they fit the glass (sides or bottom, depending on your mode of serving). Place a few strawberry slices on the bottom, and spoon in the white chocolate mascarpone mixture to fill.

6. Using the bar of dark chocolate, scrape chocolate curls onto the top of each dessert, adding strawberry slices to garnish.

Refrigerate for 4-6 hours to set and firm up.