By An Edible Mosaic
Add the cream to a bowl and whip to soft peaks. Add the mascarpone, maple, vanilla, and salt, and whip until creamy and well-combined.
Add 1 cup of ice to each of 2 glasses. Divide the espresso between the glasses. Top each with half of the mascarpone cream.
To garnish, add the cocoa powder to a fine mesh sieve and sift it on top of each latte. Top each with a cookie.