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Crumble the two pound cakes with your hands.
Add 1 tablespoon of instant espresso to the crumbled pound cake.
Add ½ pound (8 oz) of the mascarpone cheese and ¾ cup of sweetened espresso, and mix everything together with your hands.
Scoop the mixture into small balls and roll them in cocoa powder.
Chill the tiramisu poppers in the refrigerator.
Make an espresso whipped cream by whipping heavy cream with powdered sugar and instant espresso.
Serve the tiramisu poppers with the espresso whipped cream for dipping.