Argentinian dulce de leche fondant

Heat the oven to 200C/fan 180C/gas 6. Brush six dariole moulds or ramekins with the melted butter, then dust the insides of the moulds with flour to completely coat. Whisk together the dulce de leche and egg yolks, then crack in the whole eggs and whisk again until smooth. Sift in the flour, then use a large metal spoon to gently fold in the flour until completely combined. Divide the mixture between the moulds and bake for 20 minutes until risen.

Spread a little mascarpone over six serving plates, then carefully turn out the fondants onto the plates. Drizzle with more dulce de leche and scatter with toasted hazelnuts before serving.