For the vanilla sauce, bring vanilla pulp, sugar, cinnamon and whipped cream to the boil while stirring. If available, the scraped pod can also be boiled for an even more vanilla flavor.
Leave to infuse for at least 15 minutes, then remove the pod. Whisk the yolks together and stir into the whipped topping mixture.
Heat the mixture slowly (do not boil!), whisking until the custard begins to thicken.
Remove sauce from heat and continue whisking slowly until cold. Place in the refrigerator for some time until the custard reaches the right consistency.
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