Soak the 3 sheets of gelatin in cold water for 5 minutes until softened.
Gently whisk the 3 egg yolks with the 35g sugar, stirring just until combined while minimizing air incorporation.
Cut the vanilla pod lengthwise and scrape out the seeds. Combine the pod, seeds, and 250g whipped cream in a saucepan and bring to a boil over medium-high heat, about 3-5 minutes.
Remove the cream mixture from heat. Slowly pour it into the egg yolk mixture while stirring constantly. Heat the combined mixture to 82°C (180°F) over 5-10 minutes while stirring constantly, using either a water bath or low direct heat. Check the temperature regularly with a thermometer.
Remove from heat and strain the mixture through a fine sieve. Use a hand blender to mix until smooth. Squeeze excess water from the gelatin sheets and dissolve them into the warm mixture.
Let the mixture cool to room temperature, then gently fold in the 250g mascarpone until just combined. Cover and refrigerate for 24 hours.
To serve, cut into portions or whip the cream with a hand mixer for a lighter texture.
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