For the creamiest results, allow the mascarpone to stand at room temperature for fifteen minutes before serving.
- Yield: Makes about 1 cup
Photography: Earl Carter
Source: Martha Stewart Living, October 2002
- 1/2 vanilla bean, split and scraped
- 8 ounces mascarpone cheese
- 2 tablespoons confectioners' sugar
Combine vanilla bean scrapings, mascarpone, and sugar in a small bowl, and stir together with a wooden spoon.