InstructionsHow to make the base:Finely ground the graham crackers.Add the cold melted butter and the sugar (or maple syrup, or honey).Mix until you get a homogeneous dough. Use the dough to cover the base of the single-serving cups, press well with the back of a teaspoon.Refrigerate the cups.How to make the pomegranate syrup:Extract the pomegranate juice: you can use a juice extractor, or a citrus juicer, or a vegetable mill. Anyway, remind to filter the juice with a strainer sieve.From one fruit you should get 3.5 fl oz of juice. Add the same quantity of sugar and rum, and cook over low heat until you get a syrup. Be careful, do not overheat, otherwise you get a caramel!Cool down the syrup in a glass jar.Get the seeds from the other pomegranate.How to make the cream:Whip the heavy cream with the powered sugar until it forms stiff peaks. Add the mascarpone and robiola cheese (or cream cheese). Mix slowly until you get a homogenous cream.With a piping bag distribute the cream in 4 single-serving cups and start making layers, alternating cream and pomegranate seeds (the last layer will be cream).Seal the cups and refrigerate them for at least 2 hours (or overnight).When it's time to serve the dessert, add a few pomegranate seeds and top the cups with the pomegranate syrup.