1/2 of 1 vanilla bean
1 cup cold heavy whipping cream
1 8-ounce container mascarpone cheese at room temperature
2 tablespoons sugar
Split the vanilla bean half with the tip of a paring knife and scrape the paste from inside the bean. In a large mixing bowl, whisk the paste and the sugar with the whipping cream. Add the mascarpone and beat the mixture with the whisk attachment of a stand mixer or a handheld mixer until the cream holds stiff peaks.
Serve with fruit or cobblers.