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In a saucepan, combine the cream, espresso powder, glucose syrup, and vanilla paste.
Heat gently until steaming (do not boil), stirring to fully dissolve the espresso.
Pour the hot cream over the chopped white and milk chocolate and add mascarpone. Let sit 1 minute.
Immersion blend until smooth and fully emulsified.
Add a pinch of salt and mix well.
Cover with cling wrap touching the surface.
Refrigerate overnight until fully chilled and set.
Whip on med-high speed briefly with a hand mixer until it reaches medium peaks and holds its shape well.
Pipe into dollops for tiramisu, use as frosting or filling.
Best used immediately after whipping!