Halloween Red Velvet with Pavesini

To make the Halloween red velvet with Pavesini, start by preparing the syrup: pour the water and sugar into a saucepan 1, add the seeds of half a vanilla pod 2 and bring to a boil 3.

At this point, turn off the heat, add the raspberries 4 and let it infuse for a few minutes. Finally, sieve the mixture, crushing with the back of a spoon to remove pulp and seeds 5. Keep the syrup aside and let it cool, it will be needed later to soak the Pavesini 6.

Move on to the cream cheese: put the soft butter in a bowl 7 and add the sifted powdered sugar little by little 8 while working with an electric whisk at low speed 9.

When the mixture is well blended, add the spreadable cheese in a couple of times 10, flavor with the seeds of the vanilla pod 11 and mix again with the whisk to incorporate it. Transfer the cream obtained 12 into a pastry bag with a smooth 10 mm nozzle.

Now dip the Pavesini lightly in the raspberry syrup 13 and place them side by side on a baking sheet lined with parchment paper: you will have to form 3 rows of 8 Pavesini 14. Cut the rectangle obtained with an adjustable ring with a diameter of 19 cm, gently pushing the Pavesini from the outside inwards to compact them: this will be the base of the cake 15.

Take the cream cheese and squeeze some tufts on the base 16 until the entire surface is covered 17. Repeat the same procedure on another sheet of parchment paper to form a second layer of Pavesini, then gently lift it with the help of a spatula, one row at a time 18.

Transfer the second layer over the cream cheese 19, press lightly to make it more stable and also cover this with the cream tufts 20. Continue in this way until you have a total of 4 layers, then insert the pastry ring on the cake and gently tighten it to hold the shape 21. Put in the refrigerator for an hour to firm up.

In the meantime, dedicate yourself to the raspberry coulis: put the raspberries in a saucepan together with the powdered sugar 22 and the marsala 23. Let it simmer for about 3 minutes, then turn off the heat and blend with an immersion blender 24.

Pour the mixture into a fine-mesh sieve 25 and sieve, crushing with the back of a spoon 26: you will get a fairly thick coulis 27. Let it cool in the refrigerator for 15-20 minutes.

After the resting times, take the cake and remove the circle, then squeeze some cream on the sides and distribute it with a spatula 28 to cover them evenly 29. Decorate the surface with cream tufts along the edge 30.

Using a spoon, pour the raspberry coulis on the outside of the cream so that it drips down the sides 31, then place the eye-shaped candies 32. Your Halloween red velvet with Pavesini is ready to be served 33!