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