First, make the cream: Beat whole eggs and sugar together, then add the sifted flour, alternating with the warmed milk. Keep stirring until the mixture thickens. Remove from heat and transfer to a bowl, covering with plastic wrap to cool slightly. Take the mascarpone, drain any liquid, and beat it with a couple teaspoons of powdered sugar. Whip the heavy cream (use half for the cream and whip the other half with Nutella for decorating).

Choose a 10-inch (26 cm) round springform pan. Line the bottom with parchment paper and the sides with plastic wrap. Take the pastry cream and start by adding the mascarpone, then gradually fold in the whipped cream (the plain one).