Soak gelatin in cold water to bloom.

Combine half-and-half and sugar in a double boiler.

Add vanilla bean to the half-and-half mixture.

Scald the half-and-half mixture until a film forms.

Beat eggs and salt in a large bowl until light and fluffy.

Slowly pour a small amount of the hot half-and-half into the beaten eggs, whisking constantly to temper.

Pour the tempered egg mixture back into the double boiler.

Stir constantly until the mixture thickens and coats the back of a spoon.

Remove and discard the vanilla bean.

Add the bloomed gelatin and vanilla extract (if using) to the mixture.

Stir until the gelatin is completely dissolved.

Blend the mixture until smooth using a blender or immersion blender.

Incorporate mascarpone cheese into the blended mixture.

Cool for approximately 30 minutes.

Gently fold in the whipped heavy cream.

Cool for an additional hour.

Use as a filling for pastries or cakes, or pour into a lined charlotte mold.

Chill for several hours or overnight to set completely.

Optionally add brandy for Tiramisu flavor.