Red Velvet Tiramisu

This is a great make ahead dessert that goes great with everything from lasagna to fried chicken!  This needs to be made a bare bones minimum of 4 hours before eating, but I really think it should be done 24+ hours in advance.  It's an easy recipe, but it does have several steps, though each step could be made separately if you don't have one large block of time.

Red Velvet Tiramisu

Ingredients

Red Velvet "Ladyfingers"

• 5 eggs, room temperature, divided
• 1/2 cup sugar, divided
• 1/4 tsp. cream of tartar
• 1/2 tsp. vanilla
• 2 tsp. red food color
• 1 cup flour
• 2 Tbsp. cocoa

• Cheesecake Filling

• 6 large egg yolks, at room temperature
• 3/4 cups granulated sugar
• 2 8 oz. blocks cream cheese, softened
• 1 tsp. vanilla extract
• 2 cups heavy cream, cold

• Red Velvet Tiramisu

• 1 cups strong espresso or coffee (espresso preferred)
• 1/4 cup dark rum, optional
• 2 Tbsp. cocoa powder
• 2 cups heavy cream, cold

Makes one 9"X 13" pan
Cook Time: 8 minutes
​Refrigeration Time: at least 4 hours

Red Velvet "Ladyfingers"
Preheat the oven to 375 and line a large jelly roll pan with parchment paper, set aside (you need a large pan with a deep lip, it doesn't have to be a jelly roll pan, any baking sheet with high sides will do) .
Separate the eggs, placing the yolks in a large bowl and the whites in a stand mixer fitted with a whisk attachment; whisk whites until foamy, add cream of tartar, and and whip until soft peaks form.  With the mixture running add 1/4 cup sugar 1 Tbsp. at a time; whisk until stiff peaks form; mixture will be stiff and a little glossy.  Transfer meringue into a bowl.
Now with the stand mixer, whip the egg yolks with the remaining sugar, until pale and fluffy, then beat in the vanilla and food color.  Transfer from mixer to a large bowl.
Using a large spoon, gently fold the egg whites into the egg yolk mixture, folding in 1/3 of the mixture at a time.  Once the egg white mixture and yolk mixture are almost combined sift the flour and cocoa over the batter.  Continue to gently fold until all of the flour is incorporated.  Spread batter onto prepared jelly roll pans.
Bake for 8 minutes, or until just beginning to darken around the edges.
Allow to cool fully before using; this large ladyfinger will be best if allowed to dry out for a day or two, but in a pinch you can make the entire tiramisu at the same same (it really is better if you let the "ladyfingers" dry out though).

Cheesecake Filling
In a double boiler over medium-low heat, beat yolks with 1/2 cup sugar; whisk vigorously for 8-10 minutes until the mixture resembles lemon pudding.  Remove from heat and set aside to cool.
Meanwhile, whisk cream until stiff peaks form; transfer to bowl.  Then beat cream cheese and remaining sugar on low until soft and smooth; add vanilla.  Beat egg yolk mixture into cream cheese mixture.  Transfer to large mixing bowl and gently fold in whipped cream in a few batches.

Red Velvet Tiramisu
Each large "ladyfinger" should be cut in half, crosswise; each "ladyfinger" will make one two-layered tiramisu.  Allow espresso or coffee to cool and pour into a large baking sheet or casserole dish; quickly dunk each "ladyfinger" sheet into the espresso or coffee - the "ladyfingers" are very fragile and will absorb liquid quickly, they may even fall apart a little, so be slow and patient, and just piece them back together in their dishes if you need to.  In the bottom of a 9"X 13" dish goes one "ladyfinger", then half the cream cheese mixture, the other doused "ladyfinger", then the remaining cream cheese mixture.  Using a fine mesh sieve, heavily sprinkle the top of each tiramisu with cocoa.  Cover and refrigerate for at least 4 hours; overnight preferred.