In a bowl, beat the egg with the sugar for a few minutes, until the mixture turns pale and slightly fluffy.

Add the milk, oil, yogurt, vanilla extract and red food coloring, then mix briefly to combine.

Add the flour, cocoa powder, salt and the baking soda dissolved in vinegar, then fold everything together just until combined — don't overmix.

Pour the batter into a baking pan lined with parchment paper and spread it into an even layer.

Bake in a preheated oven at 350°F (175°C) for 25–30 minutes, until a toothpick inserted in the center comes out clean.

Let the cake cool completely, then crumble it into pieces the right size for layering in the dessert cups.

In a bowl, combine the cold mascarpone, cold whipping cream and vanilla extract, then beat just until you get a firm, smooth cream — avoid overbeating.

Spoon a layer of cake crumbs into glasses or cups, drizzle with raspberry juice, then add a layer of mascarpone cream.

Keep alternating the layers until the glasses are full, finishing with a layer of cream on top.

Decorate to taste with cake crumbs, fresh raspberries or grated chocolate, then keep the dessert cups chilled until ready to serve.