A note in starting: I like to make one flavor layer, pour it in your mold, then place the mold in the freezer. Once that layer is getting hard, I make the next flavor. Once the next flavor is done, I take the mold out of the freezer and pour the next flavor on top.
Note 2: To make the mascarpone pour-able, I place it in the microwave for about 10 seconds before adding anything to it, for each layer.
In one bowl mix together 6 T mascarpone cheese, vanilla extract, coco powder, 7 drops of monk fruit, and 1/4 t salt.
In another bowl mix together 6 T mascarpone cheese, cherry extract, 7 drops of monk fruit, and 1/4 t salt.
In 3rd bowl mix together 6 T mascarpone cheese, ground up pistachios, 7 drops of monk fruit, and 1/4 t salt.
For the pistachio nuts, I used my flat blade in my magic bullet blender. Or you can use a coffee grinder. Also you could just use a knife and chop them up finely.
Store in the freezer or the fridge.