Rainbow desserts may be all the rage, but red velvet is the OG of bright-coloured sweets. It’s a fact not lost in New York, where there’s a certain reverence for the American bakeshop classic.
For me, Magnolia Bakery’s towering layer cake, Ample Hills’ cream cheese ice cream with red velvet sponge, and Sweet Revenge cupcakes with berry coulis are its best traditional and new-school iterations.
This red velvet vacherin – striking red and white layers of meringue, cheesecake ice cream and raspberry sorbet – is my elegant homage to the original. It’s, dare I say it, even better, and further proof that red velvet still rules.