In a pan add milk, boiled beetroot paste, cinnamon stick, liquorice stick, and sugar. Bring the mixture to a boil. Add white chocolate shavings and grated dark chocolate. Stir and cook on a low flame allowing the chocolate to melt slowly. Switch off the flame. In a different pan, lightly roast the vanilla tea cakes. Halve them in triangles. Arrange the tea cake pieces in the serving plate and grate some white chocolate. In a glass, add strawberry syrup to the base and then pour the boiled mixture. Top with white marshmallows and whipped cream. Garnish with grated dark chocolate.