Strawberry Preserve Red Velvet Tiramisu Cake with Pink Chocolate Ladyfinger Decorations

1Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.

2In a large mixing bowl, whisk together the flour, sugar, baking soda (1 teaspoon), salt (1 teaspoon), and cocoa powder (1 teaspoon) until well combined.

3In a separate bowl, mix the vegetable oil (1½ cups), buttermilk (1 cup), eggs (2 large), red food coloring (2 tablespoons), vanilla extract (1 teaspoon), and white vinegar (1 teaspoon) until smooth.

4Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Do not overmix.

5Divide the batter evenly between the two prepared cake pans and smooth the tops with a spatula.

6Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted in the center comes out clean. Let the cakes cool in the pans for 10 minutes before transferring to wire racks to cool completely.

7While the cakes are cooling, prepare the coffee liqueur soak. In a small bowl, combine the brewed coffee and coffee liqueur. Set aside.

8In a large mixing bowl, beat the mascarpone cheese (16 ounces) and cream cheese (8 ounces) together until smooth and creamy. Gradually add the powdered sugar (1 cup) and vanilla extract (1 teaspoon), mixing until fully incorporated.

9In another bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the mascarpone mixture until well combined.

10Melt the pink chocolate in a microwave-safe bowl in 30-second intervals, stirring between each, until smooth.

11Dip each ladyfinger halfway into the melted pink chocolate, allowing excess to drip off, then place on parchment paper to set. Refrigerate until firm.

12Once the cakes are completely cooled, slice each cake in half horizontally to create four layers in total.

13Place one layer of cake on a serving platter. Brush generously with the coffee liqueur soak, allowing it to absorb into the cake.

14Spread a thin layer of strawberry preserve (½ cup) over the soaked cake layer.

15Spread a layer of the mascarpone cream cheese (8 ounces) frosting over the strawberry preserve (½ cup), smoothing it out evenly.

16Repeat this process for the next two layers: soak with coffee liqueur, spread strawberry preserve (½ cup), then mascarpone frosting.

17Top the final layer of cake with the remaining mascarpone cream cheese (8 ounces) frosting, spreading it smoothly over the top and sides of the cake.

18Arrange the pink chocolate-dipped ladyfingers (12-15) around the sides or on top of the cake as decoration.

19Dust the top of the cake with unsweetened cocoa powder (1 teaspoon) and garnish with chocolate shavings, if desired.

20Chill the cake in the refrigerator for at least 2 hours before serving to allow the flavors to meld.