Currant and coffee mascarpone dessert

It's a nice mixture of bitter-sweet and souery-sweet in one cup. If you like it sweeter add 2 tbs of either Erythritol or Xylitol to each paste. Gives 2 servings.

Ingredients:

• 500 g mascarpone cheese
• 125 g currants
• 5 tablespoons Erythritol
• 3 tablespoons Xylitol
• 1/4 cups cocoa
• 3 tablespoons instant coffee
• 1 tablespoon water

Method of preparation:
Currant paste:

• blend all currants together with 2 spoons Erythritol and 1 tablespoon Xylitol until both sweeteners are dissolved
• add 250 mascarpone and blend until the paste is smooth

Coffee paste:

• mix 3 tbs Erithritol, 1 tbs Xylitol and 1 tbs water
• blend the sweeteners together with coffee and cocoa
• add 250 g mascarpone and blend all until the paste is smooth.

Finishing tough:

• Transfer both pastes to two cups (each cup should have both flavours, of course)
• You can garnish the dessert with chocolate shreds