Preheat the oven 375°F. Line 2 rimmed baking sheets with parchment paper.

Make the ladyfingers: Put the egg whites in a medium-size bowl and the yolks in a larger bowl. Using a hand mixer, I n a medium-sized bowl, beat the 3 egg yolks with the sweetener for about 4 minutes, until lightened in color , then stir in the vanilla. In a separate bowl, beat the 3 egg whites until stiff peaks form. Fold the almond flour and baking powder into the egg whites, making sure not to overmix the batter. Fold in the egg yolk mixture. Place the batter in a pastry bag fitted with a tip or in a large resealable plastic bag with ½ inch snipped off one of the corners off. Pipe the batter onto the lined baking sheet in 4-inch-long by 1-inch-wide strips, about 2 inches apart. Bake for 6 to 8 minutes, until they are light golden. Remove from the oven and allow to cool in the pan. Then break each lady finger in 1/2 and place one in each slot of 2 (12 muffin) silicone muffin pan.

Make the coffee dip: In a small bowl, mix the espresso, sweetener, and extracts until well combined. Spoon equally over ladyfingers in the silicone muffin pans. Set aside.

Place the heavy cream in a large bowl and using hand mixers, combine until stiff peaks form. Add the softened mascarpone and sweetener. Taste and adjust sweetness to your liking. Dollop a few tablespoons onto each layer of soaked ladyfingers.

To garnish, place the unsweetened cocoa powder and sweetener in a small bowl, stir to combine. Dust each ice cream bite with the cocoa powder mixture.

Place in the freezer for 4 hours or until frozen.

To serve, remove from freezer and pop them out of the muffin tin while completely frozen. Place on dessert plates about 15 minutes before serving to soften a little.

Store in air tight container in the freezer for up to one month.