I do not like desserts when they are too sweet. In this dessert it is easy to adjust the sweetness to the level you prefer. When I have a cup of espresso, I put some sugar in, but less then most people do. The Oriental cafe you get abroad is cooked with sugar already and have to drink it as it is.
Use an electric helper, that makes it easier to beat the thick cream into a smooth one.
recipe for 4:
250 g mascarpone
100 g cream cheese
100 g double cream
1 cup strong espresso
2 tbsp cocoa powder
4 tbsp coconut flower sugar
1/4 tsp vanilla
Beat mascarpone, cream cheese and double cream together. Add the other ingredients and beat until soft and fluffy.
Fill into a container and put into the fridge for 30 minutes.
When you serve it, you can use some fresh fruits to give the rich cream a good balance.