Easter Almond Nest With Orange Mascarpone Ice Cream

Name: Easter Almond Nest With Orange Mascarpone Ice Cream
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 5/8 cup ground almonds; 9/16 cup powdered sugar; 1 1/16 tablespoons milk; 1 15/16 tablespoons flour; 4 5/8 tablespoons egg whites; 2 3/4 tablespoons sugar; 7 tablespoons flaked almonds; 3 egg yolks; 7/8 cup caster sugar; 1 15/16 cups mascarpone; 1 1/4 cups milk; 1/2 teaspoon vanilla extract; 3 tablespoons orange marmalade or raspberry jam; 24 chocolate easter eggs mini

Servings: persons

5/8 cup ground almonds
9/16 cup powdered sugar
1 1/16 tablespoons milk
1 15/16 tablespoons flour
4 5/8 tablespoons egg whites
2 3/4 tablespoons sugar
7 tablespoons flaked almonds
3 egg yolks
7/8 cup caster sugar
1 15/16 cups mascarpone
1 1/4 cups milk
1/2 teaspoon vanilla extract
3 tablespoons orange marmalade or raspberry jam
24 chocolate easter eggs mini

1
Preheat oven to 400F.
2
Mix the ground almonds, powdered sugar, milk, and flour together in a bowl.
3
Whisk the egg whites with 35 grams of sugar to stiff peaks.
4
Gently fold the dry mixture into the whisked egg whites.
5
Sprinkle almond flakes in the bottom of 8 flexible molds and distribute the batter between the molds.
6
Bake for 12 minutes.
7
Let cool before unmolding.
8
In a bowl, mix the egg yolks and sugar until pale.
9
Heat the milk and the mascarpone in a saucepan with the vanilla extract.
10
Add a small portion of the heated milk to the egg yolks and stir quickly.
11
Pour the egg yolk mixture into the pan with the remaining milk.
12
Cook over low heat, while stirring, until the mixture thickens.
13
It will take about 10 minutes for the liquid to thicken and to coat the spoon (consistency slightly thicker than custard).
14
The mixture must not boil or you risk cooking the yolks. If you have pieces of egg, strain the mixture.
15
Pour the cream into a bowl and cover with plastic wrap, make sure the plastic is touching the surface of the cream so a skin does not form.
16
Refrigerate the cream for at least 1 hour.
17
When the mixture is cold, churn according to the instructions for your ice cream machine.
18
When thickened, add orange marmalade and stir well. Freeze until ready to serve.
19
Cut 3 mini Easter eggs per nest in small pieces
20
Arrange the pieces in each nest.
21
To serve, top of each nest with a scoop of ice cream.

1629

kcal

Calories

Fat

100

Carbs

103

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 5/8 cup ground almonds, 9/16 cup powdered sugar, 1 1/16 tablespoons milk, 1 15/16 tablespoons flour, and more.

Yes, Easter Almond Nest With Orange Mascarpone Ice Cream falls under the Baking & Desserts category and is a great choice for this type of meal.

Keep frozen in an airtight container for up to 1–2 months. Let it soften for a few minutes before serving.

That's it — enjoy your meal!