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Decadent Red Velvet Tiramisu

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A luxurious and elegant twist on classic tiramisu featuring moist red velvet cake layers soaked in coffee syrup and layered with creamy mascarpone filling. Perfect for special occasions or a fancy treat.

Ingredients

  • All-purpose flour (1 ½ cups / 180g)
  • Cocoa powder, unsweetened (2 tablespoons / 10g)
  • Baking powder (1 teaspoon)
  • Baking soda (½ teaspoon)
  • Salt (¼ teaspoon)
  • Granulated sugar (1 cup / 200g)
  • Vegetable oil (½ cup / 120ml)
  • Buttermilk (1 cup / 240ml)
  • Large eggs (2, room temperature)
  • Red food coloring (2 tablespoons)
  • Vanilla extract (1 teaspoon)
  • Distilled white vinegar (1 teaspoon)
  • Mascarpone cheese (16 oz / 450g), softened
  • Heavy cream (1 cup / 240ml), chilled
  • Powdered sugar (¾ cup / 90g)
  • Vanilla extract (1 teaspoon)
  • Strong brewed coffee (1 ½ cups / 360ml), cooled
  • Granulated sugar (2 tablespoons)
  • Optional: 1 tablespoon coffee liqueur (like Kahlúa)
  • White chocolate shavings or curls
  • Cocoa powder, for dusting
  • Fresh berries (optional)

Instructions

  1. Preheat oven to 350°F (175°C). Grease and flour a 9×9 inch pan. Sift together flour, cocoa powder, baking powder, baking soda, and salt.
  2. In a large bowl, whisk sugar and vegetable oil until combined. Add eggs one at a time, beating well after each. Stir in vanilla extract, red food coloring, and vinegar.
  3. Alternate adding dry ingredients and buttermilk into wet mixture, beginning and ending with dry ingredients. Mix gently until smooth but do not overbeat.
  4. Pour batter into prepared pan and smooth the top. Bake for 25-30 minutes or until a toothpick inserted comes out clean. Cool completely on a wire rack (about 30-40 minutes).
  5. Brew strong coffee and stir in sugar until dissolved. Let cool completely. Add coffee liqueur if using.
  6. Whip heavy cream to stiff peaks in a chilled bowl. In another bowl, beat mascarpone with powdered sugar and vanilla until smooth. Gently fold whipped cream into mascarpone mixture until combined and fluffy.
  7. Slice cooled red velvet cake into thin layers (~½ inch thick). Quickly dip each layer into coffee syrup (1-2 seconds). Layer dipped cake in serving dish, spread mascarpone filling on top. Repeat for 2-3 layers, finishing with mascarpone on top.
  8. Refrigerate assembled tiramisu for at least 4 hours, preferably overnight. Before serving, dust with cocoa powder and sprinkle white chocolate shavings or curls. Add fresh berries if desired.

Notes

Do not over-soak cake layers in coffee syrup; a quick dip of 1-2 seconds is sufficient to keep layers moist but not soggy. Use chilled bowls for whipping cream to achieve better stability. Let tiramisu rest overnight for best flavor melding. Mascarpone should be at room temperature before mixing to avoid lumps. Fresh baking powder and soda ensure good cake rise.

Nutrition

Keywords: red velvet tiramisu, red velvet dessert, tiramisu recipe, easy tiramisu, homemade tiramisu, elegant dessert, coffee dessert, mascarpone dessert

Find it online: https://tempotaste.com/decadent-red-velvet-tiramisu-recipe-easy-homemade-elegant-dessert/