Cut off the top of the pomegranates and hollow them out with a cookie cutter. Stir marzipan and cooking chocolate over steam until creamy, mix with all other ingredients. Pour amount into hollowed out pomegranates, they should be ½ full. Place pomegranates in an ovenproof dish, cover with foil and place in oven heated to 180 degrees Celsius for 1/2 hour. Whip egg whites with sugar until stiff, fold in the almond leaves. Add the pomegranates to the whipped cream and bake until a nice golden crust is formed.
Place on plates on the table.
Tip: Lemons add a fresh touch to dishes. Consciously choose ripe, rich yellow lemons!
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