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