First of all, to prepare the hazelnut pudding, put 3 tablespoons of sugar in the mold, where we will then put the pudding, wet it with a little water and let it caramelize on a high flame. When it has reached a golden color, by turning the mold we try to cover the walls with caramel.
We then immerse the mold almost to the edge in a bowl full of ice water to make sure that the caramel does not return to the bottom.
Then chop the hazelnuts, dry biscuits, macaroons, 2 tablespoons of sugar and cocoa in a food processor until finely chopped. Then mix the liquid cream with the milk, separate the egg whites from the yolks. We work the yolks, with the additional yolk, and the remaining 6 tablespoons of sugar.
When the egg yolks are very frothy, add the previously blended ingredients little by little. Whenever the mixture is too consistent, add the cream and milk alternating them. Finally we perfume with rum.
Then whip the egg whites until stiff with the salt. Put a large spoon in the mixture and mix vigorously from the bottom up. Doing so will make it softer and it will be easier to slowly add the rest of the egg whites.
Then pour everything into the mold with the caramel, let it settle and cook it in a warm bain-marie that we are going to put in a preheated oven at 160 degrees for about 45 minutes. After 45 minutes, remove it from the bain-marie and cook it for another 5-6 minutes.
At this point we turn out the hazelnut pudding on a serving dish and when it has cooled we can garnish it by putting the whipped cream in the central hole.