• 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.