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Open Kataifi Fillo ‘Zimi Psachnon” and without separating the kataifi fibers, pull dough strips.

Take a special pipe or a metal rod with a diameter of 4 to 4.5 cm or a rolling pin (well wrapped with aluminum foil) and wrap there a dough strip forming a pipe (roll) of 10 cm length. Spread with a little butter and clinch with hand to stick well. Repeat the process for the entire portion of kataifi fillo.

Put the metal rods with the pipes (rolls) in the oven by fastening the edges of the metal rods to the walls of a baking tray and bake in a preheated oven at 180 ° C for 8-10 minutes until turned golden brown.

Remove from the oven and leave them to cool thoroughly and solidify.

In a large bowl put the mascarpone and work with whisk until well dissolved. Add the powdered sugar, vanilla and cream and continue beating until a nice soft cream is created. Finally add the grated chocolate and mix.

Pour the cream into pastry bag and leave in the refrigerator for 2 hours until gets well frozen.

Put on a pot the water and sugar to boil for 5 minutes (time starts since the water is boiling). Remove from heat and add honey and lemon juice. Mix well.

Remove the cold pipes (rolls) from the metal rod and dive them for a few seconds into hot syrup. Do not leave much time inside the syrup because do not want to soften. Just to take a little sweetness of the syrup.

Transfer the pipes (rolls) on a rack and leave them to drain and cool.

Take the cold cream out of the fridge and fill the pipes (rolls) with caution. Decorate the edges with pomegranate.