Preheat oven to 350 degrees Fahrenheit (175 degrees Celsius). Line a 9×13-inch (23×33-centimeter) baking pan with parchment paper.

Beat eggs and sugar for four to five minutes until pale, thick, and fluffy. Gradually stream in oil, then mix in orange juice and vanilla. Add flour, baking powder, and salt and mix just until combined. Spread batter into prepared pan and bake for 18–22 minutes, until lightly golden and springy to the touch. Cool completely, then cut into small cubes.

Preheat oven to 350 degrees Fahrenheit (175 degrees Celsius).

Separate the kataifi strands gently with your hands, then chop lightly. Toss thoroughly with oil until evenly coated. Spread onto a parchment-lined baking sheet in an even layer. Bake for 20–30 minutes, tossing every eight to 10 minutes, until deeply golden and crisp throughout. Watch carefully near the end so they don’t burn. Cool completely.

Melt chocolate with the oil until smooth. Pour over cooled kataifi, add salt, and toss gently until evenly coated. Spread onto parchment in a loose layer. Allow some clusters to form naturally for texture. Reserve some larger clusters and shards for topping the dessert cups.

Place pomegranate juice and sugar in a wide saucepan or deep skillet. (A wider pan helps the liquid reduce faster and more evenly.) Bring to a gentle simmer over medium heat.

Allow the juice to simmer, uncovered, for 35–50 minutes, stirring occasionally at first and more frequently toward the end. As the liquid reduces, the bubbles will become slower and thicker, the color will deepen, and the syrup will lightly coat the spoon. A line should briefly remain if you run your finger across the back of the spoon. You’re looking for a thick syrup consistency, similar to warm maple syrup, but not as thick as caramel. Do not overreduce. The syrup will thicken more as it cools. You should end up with one to one and one-fourth cups concentrated syrup. Cool completely before using.

Beat pareve whipping cream in the bowl of a mixer fitted with the whisk attachment until stiff peaks form. Refrigerate until ready to use.

In a separate bowl, whisk together cold orange juice and pudding mix for about one minute, until slightly thickened. Whisk in the cooled pomegranate syrup until smooth. Fold gently into the whipping cream until smooth, airy, and fully incorporated. Refrigerate for 15–20 minutes if needed for a slightly thicker consistency before assembling.

Arrange a small layer of sponge cake cubes on the bottom of each dessert cup. Top with a layer of chocolate kataifi crunch. Pipe or spoon mousse over the crunch layer, filling cups about three-quarters full. Refrigerate until fully chilled and set, at least six hours or overnight.

Just before serving, top with pomegranate arils and more chocolate kataifi shards and clusters.