Indulge in this dazzling Rubymisu (Pomegranate Tiramisu). Made with fresh pomegranates, heavy cream, mascarpone, ladyfingers, and champagne, finished with pomegranate arils and gold sprinkles. Perfect for serving on Valentine's Day or any other special occasion.
A Quick Look At The Recipe
- Recipe Name: Rubymisu (Pomegranate Tiramisu)
- Ready In: 6 hours 35 minutes
(35 minutes prep + 6 hours chilling) - Serves: 10
- Calories: 476 kcal per serving
- Protein: ~7 g per serving
(primarily from mascarpone, cream, and ladyfingers) - Main Ingredients: Mascarpone cheese, heavy cream, ladyfingers, pomegranate juice, pomegranate arils, champagne, sugar
- Dietary Info: Vegetarian · Contains dairy · Contains gluten · Contains alcohol (optional)
- ⭐ Why You'll Love It: A vibrant twist on classic tiramisu, Rubymisu is light, creamy, and refreshingly fruity. The tart pomegranate pairs beautifully with champagne-soaked ladyfingers, while the ruby-red sauce adds brightness, texture, and visual drama, perfect for celebrations or an elegant make-ahead dessert.
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I've had many requests for a pomegranate-inspired tiramisu, and I thought Valentine's Day would be the perfect time to share it. I was excited to make this one, as the pomegranate is a beautiful fruit and resembles rubies.
I was inspired by jewellery when designing the topping for the rubymisu. I started with a smooth pomegranate sauce as the base, added crisscross gold sprinkles (since rubies are usually paired with gold), and finished with pomegranate aril-shaped hearts to evoke rubies and celebrate Valentine's Day.
Regarding flavor, I chose an egg-free mascarpone filling, as many of you are apprehensive about raw eggs. I also decided to dip the ladyfingers in homemade pomegranate juice with a splash of champagne for a boozy twist.
If you like this Rubymisu tiramisu dessert, you may also enjoy the Cranberry Tiramisu, Cherry Tiramisu, and Egg-free Strawberry Tiramisu.
Why This Recipe Works
- This Rubymisu (Pomegranate Tiramisu) is a stunning dessert centrepiece that adds a splash of color to your dessert table.
- The rubymisu is no-bake! You don't need to spend any time using the oven. Simply assemble and chill.
- You can get creative and decorate the rubymisu as you please.
- It is also easy to double or triple the rubymisu recipe depending on how many people you intend to feed. You can even serve it in single-serve dessert cups.
Rubymisu (Pomegranate Tiramisu) Ingredients
See the recipe card for full information on ingredients and quantities.
- Mascarpone: Make sure the mascarpone is cold and straight from the fridge before mixing the rubymisu filling.
- Heavy cream: Should also be cold to ensure that stiff peaks form when mixing. Do not over-whip the cream; you want the filling to be smooth when folded into the mascarpone.
- Pomegranate: Select high-quality pomegranates for optimal flavor in the rubymisu. You can also use frozen pomegranates.
- Champagne: Select a high-quality champagne for optimal flavor. You can also use white wine instead.
- Ladyfingers: The brand does matter. Select ladyfingers that are of good quality for the best flavor. Whenever I have extra time, I prefer to use my ladyfingers recipe because they are very soft, fresh and absorb liquids well.
Tips and Substitutions
- Pomegranate juice: So when I make a fruit-based tiramisu, I always like to make my juice base from scratch. I enjoy the process, and it always tastes a lot fresher. However, if you are short on time, you can use high-quality, shop-bought 100% pure pomegranate juice instead for the rubymisu. If you have a juicer, you can use it to make your own pomegranate juice.
- Champagne and pomegranate juice mixture: You can alter the amount of pomegranate juice and champagne to suit your taste. For example, add more pomegranate juice (⅓ or ½ cup) to make it sweeter.
- Add-ins: For an extra juicy rubymisu (pomegranate tiramisu) with a crunch, simmer ¾ cup pomegranate arils and 1 tablespoon water in a small pot over low to medium heat for 10-15 minutes, stirring occasionally. Mash the pomegranates with a fork, add ½ teaspoon of lemon juice, stir, and let it cool completely. You can add this sauce on top of the first layer of the mascarpone filling when assembling the rubymisu for extra juiciness.
- Alcohol: You can add white wine or champagne to the pomegranate juice for a refreshing alcoholic kick. If you want an alcohol-free version, omit the champagne or wine and use ¾ cup of pomegranate juice.
- White wine: If using white wine for the rubymisu (pomegranate tiramisu), opt for a high-quality, light, fruity, or dry variety.
- Timing: I always apply the topping 3 hours before serving the rubymisu (pomegranate tiramisu), as it gives the dessert a sleeker, neater finish; however, you can also add the topping and assemble before chilling the rubymisu if it is more convenient (just make sure it is cool).
- Measuring scale: Use a measuring scale and baking cups to ensure accurate measurements and achieve the desired result.
Translate the rubymisu (pomegranate tiramisu) recipe?
How to Make Rubymisu (Pomegranate Tiramisu)
Step 1: Pour heavy cream into a medium-sized bowl.
Step 2: Whisk for 3-5 minutes or until stiff peaks form.
Step 3: Next, add mascarpone, sugar and vanilla to a separate bowl.
Step 4: Whisk for one minute or until combined.
Step 5: Add one-third of the whipped cream and gently fold.
Step 6: Repeat this step until the whipped cream and mascarpone are fully combined. Set aside for later.
Step 7: Prepare the pomegranate juice. Add pomegranate arils to a blender or smoothie maker.
Step 8: Blend for 10-15 seconds. Do not blend until smooth, as the seeds can add a bitter, woody taste.
Step 9: Pour the juice through a strainer into a small pot and discard the pulp and seeds.
Step 10: Use ¼ cup of pomegranate juice (depending on how strong you want the champagne juice to be) for dipping and reserve the rest of the juice to make the pomegranate sauce later.
Step 11: Next, pour champagne into a bowl.
Step 12: Then, add ¼ cup of pomegranate juice into a bowl and stir.
Step 13: Then dip one ladyfinger into the champagne-and-juice mixture for about 3 seconds on each side.
Step 14: Place the ladyfinger in a dish. Repeat this step until the dish is completely covered with ladyfingers as shown in image 14.
Step 15: Next, scoop half of the mascarpone filling onto the ladyfingers.
Step 16: Smooth it out until it is evenly distributed.
Topping
Step 17: Then, add another layer of champagne- and pomegranate juice-soaked ladyfingers, followed by a final layer of the mascarpone filling. Smooth evenly.
Step 18: Cover the rubymisu with plastic wrap and refrigerate for at-least 6 hours or overnight.
Step 19: As the rubymisu (pomegranate tiramisu) chills, mix equal parts cornflour and water (1:1). Then, pour it into the pomegranate juice and mix. Heat the remaining pomegranate juice in a small pot over low heat for 30-60 minutes, or until it thickens. Keep an eye on it. Stir occasionally and scrape down the sides. Once it's done, if the sauce is too thick, you can add pomegranate juice to loosen it. Heat it over low to medium heat for 1-2 minutes, stirring.
Step 20: If the sauce is not completely smooth, pour it through a sieve into a bowl and discard any lumps.
Step 21: Next, add lemon juice and stir. Let it cool completely before pouring it over the rubymisu. You can also add it to a jar and refrigerate it overnight. However, you may need to heat it on the stove before serving to slightly loosen it. If you do, remember to let it cool before topping the rubymisu.
Step 22: Once the rubymisu (pomegranate tiramisu) has chilled, remove the plastic wrap and pour the cooled pomegranate sauce on top.
Step 23: Smooth the sauce evenly.
24: Now it's time to decorate the rubymisu! Add two diagonal lines of gold sprinkles. Then add three more in the opposite direction, as shown in image 24, to form a crisscross.
Steps 25 and 26: Finally, add pomegranate seeds in a heart shape to each space, as shown in images 25 and 26.
Step 27: Serve this stunning Rubymisu (Pomegranate Tiramisu) for Valentine's Day and other special occasions.
Recipe FAQs
Pomegranate tiramisu is inspired by the original Italian tiramisu but with some variations. For example, the ladyfingers are usually dipped in pomegranate juice rather than coffee, and a pomegranate sauce or arils are used to top the tiramisu instead of cocoa powder.
Yes. The rubymisu (pomegranate tiramisu) can be made up to two days in advance.
Wrap the leftover rubymisu (pomegranate tiramisu) tightly in plastic wrap in the dish, or place it in an airtight container. Refrigerate for up to 5 days. It can also be frozen in an airtight container for up to one month. Defrost overnight in the refrigerator.
More Delicious Tiramisu Recipes
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Rubymisu (Pomegranate Tiramisu)
Equipment
- 9" Oval or rectangular dish
- Electric hand-held mixer
- mixing bowl
- Pot
- Strainer
Ingredients
- 400 ml heavy or double cream, cold
- 450 g mascarpone cheese, cold
- 120 g or ½ cup granulated sugar
- ½ teaspoon of vanilla extract
- ½ cup champagne
- ¼ cup pomegranate juice (see ingredients under pomegranate juice and sauce for homemade juice)
- 260 g or about 30 or enough ladyfingers to fill two layers in the dish
Pomegranate Juice and Sauce
- 2 cups of pomegranate arils
- 5-6 teaspoon of cornstarch or cornflour
- 5-6 teaspoon of water
- 1 teaspoon lemon
Topping (Optional)
- Pomegranates arils enough to decorate
- Gold edible sprinkles enough to decorate
Instructions
- Pour the heavy cream into a medium-sized bowl and whisk for 3-5 minutes, or until stiff peaks form. Set aside.
- In a separate bowl, add the mascarpone, sugar, and vanilla. Whisk for about 1 minute, or until smooth and fully combined.
- Gently fold one-third of the whipped cream into the mascarpone mixture. Repeat with the remaining whipped cream until fully combined. Set aside.
- To prepare the pomegranate juice, add the pomegranate arils to a blender or smoothie maker.
- Blend for 10-15 seconds only. Do not blend until smooth, as the seeds can release a bitter, woody flavour.
- Strain or sieve the blended mixture through a fine sieve into a small bowl, discarding the pulp and seeds.
- Use ¼ cup of pomegranate juice for dipping, and reserve the rest for making the pomegranate sauce later.
- In a shallow bowl, combine the champagne with ¼ cup pomegranate juice and stir.
- Dip one ladyfinger into the champagne mixture for about 3 seconds per side, then place it in your serving dish.
- Repeat until the base of the dish is completely covered with soaked ladyfingers.
- Gently fold the mascarpone filling once more to loosen it. Spread half of the mascarpone filling evenly over the ladyfingers.
- Add another layer of champagne- and pomegranate-soaked ladyfingers, then top with the remaining mascarpone filling and smooth the surface evenly.
- Cover with plastic wrap and refrigerate for at least 6 hours or overnight.
Pomegranate Topping
- In a small bowl, mix equal parts cornflour and water (1:1 ratio). Add this mixture to the reserved pomegranate juice and stir.
- Then, heat the mixture in a small pot over low heat for 30-60 minutes, stirring occasionally and scraping down the sides, until it thickens.
- If the sauce becomes too thick, add a little pomegranate juice to loosen it. Heat gently for 1-2 minutes, stirring continuously until it reaches a sauce like consistency.
- If the sauce is not completely smooth, strain it through a sieve into a bowl and discard any lumps.
- Stir in the lemon juice and allow the sauce to cool completely. Tip: The sauce can be stored in a jar overnight in the refrigerator. Reheat gently before serving if needed. Remember to let it cool before topping.
Assemble
- Once chilled, remove the plastic wrap and pour the cooled pomegranate sauce evenly over the rubymisu.
- Decorate with two diagonal lines of gold sprinkles, then add three lines in the opposite direction to create a criss-cross pattern.
- Carefully fill each section with heart-shaped pomegranate arils.
- Serve this stunning rubymisu for Valentine's Day or any special occasion.
Video
Notes
- Pomegranate juice: If you are short on time, you can substitute homemade pomegranate juice with a high-quality, shop-bought 100% pure pomegranate juice. If you have a juicer, you can also use it to make your own fresh juice.
- Champagne and pomegranate juice mixture: You can alter the amount of pomegranate juice and champagne to suit your taste. For example, add more juice to make it sweeter.
- Add-ins: If you want to add more pomegranate flavor to the rubymisu, simmer ¾ cup pomegranate arils with 1 tablespoon water in a small pot over low to medium heat for 10-15 minutes, stirring occasionally. Mash the arils with a fork, stir in ½ teaspoon lemon juice, and allow to cool completely. Spoon this sauce over the first layer of mascarpone filling during assembly for added juiciness.
- Alcohol: For a refreshing alcoholic version, add white wine or champagne to the pomegranate juice. For an alcohol-free version, omit the alcohol and use ¾ cup of pomegranate juice.
- White wine: If using white wine, choose a high-quality light, fruity, or dry variety.
- Measuring scale: Use a measuring scale and baking measuring cups to ensure accurate measurements and achieve the desired result.
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