Makes 12 servings; 3.5 net carbs per serving

1 1/2 pounds mascarpone cheese
1 1/2 cups artificial sweetener
2 teaspoons vanilla extract
2 1/2 cups heavy cream
3/4 teaspoon plain gelatin
1/2 teaspoon hot water
1 8-inch pound cake sliced (see recipe below)
1 cup strong coffee
1/4 cup unsweetened cocoa powder

Set the mixer to medium and cream together the mascarpone cheese, artificial sweetener and vanilla. Beat until smooth. Set aside. Set the mixer to medium. In a separate bowl, beat 2 cups of heavy cream until peaks form. Set aside. In a separate bowl, dissolve the gelatin in the hot water. Pour 1 cup of the heavy cream mixture at a time into the gelatin mix and stir until well blended. This method is called tempering. If you pour the gelatin into the mix all at one time, the mix will form lumps and will not set correctly. Set aside. Place the slices of pound cake on the bottom of a 10-inch nonstick glass bowl. Soak the pound cake with the coffee evenly and let sit for 10 minutes. Using a rubber spatula, fold the whipping cream into the mascarpone mixture. Mix until well blended. Using a spatula, spread the combined mixture evenly on the pound cake. Then sprinkle the cocoa on top. Place in the fridge for 4 to 6 hours before serving.