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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.
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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).
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3. Whisk the white chocolate mixture into the mascarpone, then fold in the whipped cream.
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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.
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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.
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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.
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6. Using the bar of dark chocolate, scrape chocolate curls onto the top of each dessert, adding strawberry slices to garnish.
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Refrigerate for 4-6 hours to set and firm up.
