With electric beaters, beat mascarpone until light and fluffy. Beat in whipped cream, icing sugar and vanilla until smooth; keep chilled.
Preheat your George Foreman Grill for 5 minutes with the lid closed. Meanwhile, combine espresso with melted butter and sugar. Brush some onto both sides of pound cake slices. Place on grill and cook for approximately 2 minutes or until heated.
Brush slices with more espresso mixture. Place each pound cake slice on a dessert plate. Add dollop of whipped mascarpone topping. Garnish with chocolate shavings or cocoa powder.
Tip: If you don't have espresso, use strong brewed coffee.