Pomegranate Tiramisu

Pomegranate tiramisu:

1. Whisk together egg yolks and sugar over a pot of boiling water until everything is fluffy and dissolved (using the double boiler method, this will bring the eggs up to temp to cook them; it should reach 160ºF).
2. Make sure to mix the cream consistently for ~5 minutes, then take off heat.
3. In a separate bowl, whip your heavy cream, salt, and sugar until fluffy – put in the refrigerator.
4. Egg mixture: once slightly cooled, add in vanilla extract and whip until light and fluffy.
5. Fold in the mascarpone cheese until all the lumps are gone.
6. Fold in the heavy whipping cream, taste test (adjust sugar and salt if needed), and let rest in the refrigerator.

** Try not to overmix as the cream might curdle. If you see your mascarpone cream starts to curdle, gently mix in some more heavy cream and leave in the refrigerator.

Pomegranate syrup:

1. Combine POM Wonderful Pomegranate Arils, sugar, water, and lemon juice over medium heat and let it come to a simmer.
2. After 15 minutes, taste the pomegranate mixture to see if it’s sweet to your liking and adjust if necessary – it really just depends on how sweet your pomegranates are.
3. Pour out the syrup and let it cool down. We’ll be using this to soak the ladyfingers.
4. Before assembling, make sure everything has been cooled.
5. After assembling, let it chill in the refrigerator overnight or for at least 4 hours.

Layers from the top down:

1. POM Wonderful Pomegranate Arils as garnish
2. Freeze dried pomegranate powder
3. Mascarpone cream
4. Soaked lady fingers
5. Mascarpone cream
6. Soaked lady fingers