Red velvet

Base

In the bowl of the stand mixer, beat the sugar and the soft butter really well, then add the salt, the eggs, the vanilla and the yogurt. Finally add the sifted flour and cocoa, alternating them, and mix to a smooth batter. Dissolve the baking powder in the vinegar and add it to the batter straight away. Fill 12 cupcake cases two-thirds full with the batter and spread the rest on a tray lined with baking paper to a thickness of about 1 cm. Bake at 180°C: the cupcakes for about 25 minutes, the tray for 15 minutes.

Cream

Whip the cream, but not too stiff, then add the mascarpone, the yogurt, the icing sugar and the grated zest of two lemons, and mix until thick.

Assembling the cake

Cupcakes

Fill a piping bag fitted with a plain nozzle with the cream and pipe a swirl onto each cupcake. Decorate with red velvet crumbs, fresh fruit cut into small pieces and grated lemon zest.

Cake

Cut the base layer into three 15 cm squares and alternate layers and spikes of cream. Decorate with crumbs of the base, fruit and grated lemon.

For a more dramatic effect, use a silicone mould and make sure the base is completely enclosed in cream: fill the bottom of the mould with cream, lay a layer of base on it and cover it completely with cream, and continue until everything is used up. Put in the freezer overnight. Unmould and spray with red cocoa butter. Decorate with spikes of cream, fresh fruit and grated lemon.