Citrus and Pomegranate Mascarpone Cups

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This satisfying and beautiful dessert recipe for citrus and pomegranate mascarpone cups is perfect for winter parties or for a special treat at home! 


  • 2 cups pomegranate juice, divided
  • 2 tablespoons orange zest
  • 3 tablespoons corn starch
  • Pinch granulated sugar (optional)
  • 3 medium oranges, peeled and segmented
  • 1 medium grapefruit, peeled and segmented
  • 6 ounces mascarpone
  • 6 ounces Greek yogurt
  • ½ teaspoon pure vanilla extract
  • ¼ cup pomegranate arils
  • 2 tablespoons crushed pistachio
  • 1 tablespoon fresh mint leaves


  1. Reserve a few tablespoons of pomegranate juice in a small mixing bowl. Pour the rest of the pomegranate juice in a small saucepan with the orange zest and bring to a simmer. Whisk cornstarch into the bowl with the reserved pomegranate juice until dissolved. Pour mixture into the saucepan and whisk constantly, until thickened.
  2. Taste and add a pinch of sugar, if desired. Pour pomegranate sauce into 4 dessert cups and place in the refrigerator until chilled.
  3. Spoon segmented oranges and grapefruit into each dessert cup.
  4. In the bowl of a stand mixer, whisk together mascarpone, Greek yogurt and vanilla extract until smooth.
  5. Transfer the mixture to a Ziploc bag and snip the corner to form a piping bag. Pipe mixture into each dessert glass on top of the clementine segments and pomegranate sauce.
  6. Top with pomegranate arils, pistachios and mint leaves.
  7. Serve immediately or refrigerate up to 4 hours.