Pour the condensed milk into a pot. Then, boil at medium heat for about 10 minutes, stirring constantly, until it has a golden brown colour. Chop the walnuts with the bamix® processor. Toast the whole hazelnuts in an ungreased pan. Then, mix the nuts with the brittle. Using the bamix® whisk, beat the egg yolks with the sugar until foamy, then stir in the mascarpone and low-fat curd cheese with the bamix® whisk. Whip the cream with the bamix® beater until stiff. Then, fold in the cream. Layer the nut and brittle mix and the mascarpone and caramel crème in 4 dessert glasses. Refrigerate before serving.