Instructions: Combine egg yolks and corn starch in a mixing bowl, whip until pale yellow.

Combine 1 qt. heavy cream, sugar, vanilla, and vanilla beans. Bring to a boil, then slowly pour cream mixture into eggs. Strain back into saucepan. Cook over medium-high heat, whipping constantly until mixture curdles.

Put marscapone in blender, pour mixture over marscapone in blender and blend slowly until smooth. Remove and chill.

Whip 2 cups heavy cream with powdered sugar and fold into custard.

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