The pomegranate delight cup is a truly delicious dessert served in a glass, prepared more or less like a tiramisu, but much fresher and lighter.
Given the season of this fruit and its intense red color, it is also perfect as a Christmas dessert at the end of a meal.
A fantastic dessert served in a glass, simple and quick to prepare even at the last minute if friends come over for dinner.
Pomegranate is a very juicy fruit used in many recipes, both sweet and savory, and is very rich in beneficial substances, take advantage of the season to also make a good drink see here pomegranate juice.

Now follow me to prepare the pomegranate delight cup.

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Difficulty: Easy
Cost: Economical
Preparation time: 20 Minutes
Cooking time: 5 Minutes
Portions: 2 servings
Cuisine: Italian
Seasonality: Autumn, Winter

Ingredients for the Pomegranate Delight Cup

1 1/4 cups Pomegranate juice
4 teaspoons Lemon juice
2.8 oz Sugar
0.5 oz Cornstarch (maizena)
1 teaspoon Alchermes liqueur
3 Ladyfingers
1/4 cup Alchermes liqueur
1/4 cup Water
2 tablespoons Sugar
5.3 oz Liquid fresh cream
2.8 oz Mascarpone
4 tablespoons Powdered sugar
as needed Pomegranate seeds
as needed Whipped cream and mascarpone
as needed Red food coloring
as needed Pomegranate seeds

Tools

1 Citrus Juicer
1 Small Pot
1 Whisk
2 Cups

Preparation for the Pomegranate Delight Cup

To prepare the pomegranate cup, you need to extract the juice, about 1 1/4 cups, by cutting the pomegranate in half (use about 4/5 pomegranates) and using a citrus juicer to extract the juice. I used the Braun CJ 3050 citrus juicer.
See the procedure here.
Put the pomegranate juice in a small pot, add the lemon juice, liqueur, sugar, and sifted cornstarch, mix well, and then cook on the stove, stirring with a whisk, for about 5 minutes until it thickens.
Start whipping the cream with the powdered sugar. The cream should be very cold, even the bowl where it is whipped, it’s better to put it in the freezer at least 10 minutes before.

When the cream reaches the right consistency, add the mascarpone and continue to whip with the beaters for a few minutes to mix it well, finally add a tablespoon of liqueur to flavor and give a touch of color.

Prepare the syrup to soak the ladyfingers: in a bowl add the alchermes with the water and sugar and mix well.
Assembling the cups.

Break the ladyfingers based on the size of the cup, soak them in the syrup of water and liqueur and place them at the bottom of the cup. Pour 2 tablespoons of whipped cream with mascarpone, add a layer of pomegranate seeds and pomegranate red cream. Continue with the soaked ladyfingers, cream, pomegranate seeds, and cream.
To the remaining whipped cream with mascarpone add the pomegranate cream and a very small amount of red food coloring to give a touch of color, otherwise add some more alchermes to color, mix everything well and put in a piping bag.

Finally, decorate the cups with red tufts and then add the pomegranate seeds.

Keep the cups in the fridge and serve chilled when needed.