Pomegranate and Poppy Seed Tiramisu

1. Grind the blue poppy seeds (I do this with an old coffee grinder) and then use the mortar to grind it a little finer. Separate the eggs and beat the egg whites with a pinch of salt until they are very stiff and refrigerate. Beat the egg yolks with the sugar until the sugar has completely dissolved.
2. Now gradually stir in the mascarpone and stir until everything is very smooth. Now add the poppy seeds and a third of the stiff egg whites and stir everything in vigorously. Now add the remaining egg whites and carefully fold in.
3. Put the pomegranate juice in a shallow bowl (I made it from pomegranate syrup and water) and add the Cointreau. Prepare a flat baking dish, I like to line it with cling film, so the first piece can be removed much better.
4. Dip half of the ladyfingers little by little from both sides in the juice mixture and line the bottom of the mold with it. Now put half of the mascarpone cream on the sponge fingers and smooth out. Then do the same with the other half of the ladyfingers and pour onto the mascarpone cream.
5. Now spread the remaining mascarpone cream on the second layer of ladyfingers and smooth it out, cover with cling film and put it in the refrigerator for at least 5 hours. In the meantime, get the seeds out of the pomegranate.
6. To serve, cut a piece out of the tiramisu, place it on a dessert plate and pour the pomegranate seeds over it.

TIP

1. If children are to eat, then of course the Cointreau should be avoided. This can simply be replaced with freshly squeezed orange juice.