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Preheat oven to 350°F (175°C). Line baking sheets with parchment paper
In a saucepan over low heat, melt butter, brown sugar, and golden syrup until smooth (do not boil)
Remove from heat. Whisk in vanilla, salt, flour, and ginger until a smooth batter forms
Spoon ~1 tsp portions onto the tray, leaving enough room for the batter to spread while baking
Bake 5–7 minutes until deep golden and lacy, with bubbling mostly settled
Cool for about a minute, then quickly lift and roll around a mold. Let set
In a bowl, whip mascarpone, heavy cream, powdered sugar, and vanilla until medium to stiff peaks form
Using a star tip, pipe filling into shells just before serving. Serve immediately