In a double boiler, place 2 inches of water in the pot. Place a glass or stainless steel bowl that fits above the pot (without touching the water).
Add eggs to bowl and whisk.
Add sugar when eggs are homogeneous.
Continue whisking until the color becomes lighter and the eggs have become thicker. Do not stop whisking.
Once it becomes the consistency of hand lotion, add the vanilla extract and the seeds from a vanilla pod.
Remove from heat and continue whisking. You don’t want fluffy scrambled eggs.
Let the egg mixture cool for 5 minutes
add the mascarpone cheese.
Mix well until all combined.
Refrigerate overnight or for up to 3 days.