Cut the vanilla bean open lengthwise with a sharp knife. Then carefully scrape out the pulp of the vanilla bean with the tip of the knife.
Mix the mascarpone with the curd, sugar and the pulp of the vanilla bean (or vanilla sugar). Whip the cream until stiff and gently fold in.
Divide the cream evenly among three bowls.
Raspberry mascarpone
For the raspberry mascarpone, sprinkle the raspberries in a small bowl with 1 teaspoon of powdered sugar, mash with a fork, then add to the first third of the mascarpone with the juice of half a lemon.
Blueberry mascarpone
Puree the blueberries with a hand blender and add to the second third with the juice of half a lemon.
Orange mascarpone
Squeeze the orange and stir the juice into the third.
Arrange dessert
Place the three creams in the refrigerator for approx. 2 to 3 hours, then arrange in strips on a plate. Alternatively, immediately pour into small glasses in layers and chill them for a few hours.Buon appetito!