1. In a small saucepan over medium heat, combine cranberries, granulated sugar, orange juice, and zest. Cook for about 10 minutes until the cranberries burst and the mixture thickens. Let cool completely.

2. Place chopped white chocolate in a heat-safe bowl and melt gently over a double boiler or in the microwave in 20-second intervals, stirring between each. Let it cool to lukewarm.

3. In a large bowl, whip the heavy cream with powdered sugar and vanilla extract until stiff peaks form. Be careful not to overbeat.

4. In another bowl, gently fold the melted white chocolate into the mascarpone until smooth. Then fold in the whipped cream until fully combined and fluffy.

5. Quickly dip ladyfingers into orange liqueur or juice (don’t soak) and layer the bottom of small dessert cups. Add a spoonful of mascarpone mixture, followed by cranberry compote. Repeat layers once more, ending with mascarpone on top.

6. Cover and chill cups for at least 4 hours or overnight. Before serving, top with white chocolate curls and a few cranberries.