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["1. Score 1-2 fresh pomegranates and place in a bowl of water. Break open the pomegranates under water to free the arils (seed sacs). The arils will sink to the bottom of the bowl and the membrane will float to the top. Sieve and put the arils in a separate bowl. Reserve 1 cup of the arils from fruit and set aside. (Refrigerate or freeze remaining arils for another use.)", "", "2. Prepare fresh pomegranate juice.*", "", "3. Heat pomegranate juice and coffee together with 1/2 cup sugar.", "", "4. Stir in brandy and set aside to cool.", "", "5. In a bowl, prepare custard by whisking eggs with 1/2 cup sugar, 1/3 cup cream and 1/4 teaspoon salt.", "", "6. Place the bowl over a pan of hot water. Heat while constantly stirring with a whisk. Cook a total of 10 minutes or until custard temperature reaches 160u00b0F.", "", "7. Place bowl of custard over a bowl of ice water to cool and stir with a whisk while the custard is cooling to keep it smooth and avoid a skin forming. Mix in brandy.", "", "8. In another bowl beat mascarpone cheese together with 1/2 cup cream. Add this mixture to the cooled custard and fold just to combine.", "", "9. To assemble tiramisu, quickly dip ladyfingers in the pomegranate juice-coffee mixture and arrange in a single layer on the bottom of a 9"""" x 13"""" dish.", "", "10. Spread half of the mascarpone mixture over the ladyfingers. Cover with a layer of grated chocolate and half of the arils.", "", "11. Repeat layers, covering the top of each layer with grated chocolate and more arils.", "", "12. Refrigerate at least 4 hours or overnight before serving.", "", "* For 1 cup of juice, cut 2-3 large POM Wonderful Pomegranates in half and juice them with a citrus reamer or juicer. Pour the mixture through a cheesecloth-lined strainer or sieve. Set the juice aside."]
