Directions

1. 1. Lightly grease a loaf pan with cooking spray or oil and line with plastic wrap, allowing enough extra wrap on the sides to cover the top.
2. 2. In a large, deep bowl with a hand mixer, beat together cream, mascarpone, and vanilla bean seeds until light and fluffy. Set aside.
3. 3. Heat 2” water in a medium saucepan over medium heat until it comes to a gentle simmer. In a large heatproof bowl whisk together egg yolks and sugar. Place the bowl over the simmering water (ensuring the bottom of the bowl does not touch the water) and whisk constantly until the mixture is thick and the temperature reaches 170ºF. Remove the bowl from the heat and use an electric mixer to beat the egg yolk mixture until thick and pale, about 4-5 minutes.