In a medium bowl beat the cream and sugar until thick peaks appear (very thick).
In a medium bowl beat (with same beaters) the mascarpone and vanilla until smooth and creamy.
Add the whipped cream to the mascarpone mixture and whisk strongly until smooth. Don't over mix. Use as a topping for cakes or fresh fruit. Enjoy!
Notes
It may be best to drain the mascarpone for about 15 minutes to remove any excess liquid.I would recommend making this cream just before serving, that way it stays very thick. It can be refrigerated for up to two days but it won’t stay as thick. Although that wonderful delicious taste will remain.The cream cannot be frozen.