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Preheat the oven to 180C/160C Fan/Gas 4.
To make the cookies, cream together the butter, sugars and vanilla in a mixing bowl until light and fluffy.
Crack in the egg and beat until incorporated.
Sieve in the espresso powder, flour and baking powder and stir together to form a dough.
Place the dough in the fridge to chill for 10 minutes.
When chilled, divide the dough into 12 equal balls, around 50g/1¾oz each.
Place the dough balls on lined baking trays leaving plenty of room between each ball.
Bake for 10 minutes.
Remove the cookies from the oven and allow to fully cool on the trays.
Meanwhile, to make the mascarpone topping, combine the mascarpone, cream, vanilla and icing sugar in a mixing bowl.
Whisk until firm peaks are formed – be careful not to over whisk.
Spoon into a piping bag and refrigerate until ready to use.
Once the cookies have fully cooled, pipe a swirl of mascarpone mixture on the top of each and finish with a sprinkling of cocoa powder.
Serve straight away.