Pecan Pie Lasagna Layers (Print Version)
# Ingredients:
→ Crust
01 -
200 g tea biscuits or digestive cookies
02 -
80 g melted butter
03 -
1 tbsp brown sugar
→ Nut layer
04 -
200 g chopped pecans
05 -
150 g brown sugar
06 -
100 g butter
07 -
60 ml heavy cream (30%)
08 -
1 tsp vanilla extract
09 -
Pinch of salt
→ Cream layer
10 -
250 g mascarpone cheese
11 -
250 ml heavy cream (36%)
12 -
2 tbsp powdered sugar
13 -
1 tsp gelatin dissolved in 2 tbsp water
→ Caramel topping
14 -
100 g sugar
15 -
50 g butter
16 -
60 ml heavy cream
→ Garnish
17 -
Whole pecans
18 -
Biscuits for the edge (optional)
# Instructions:
01 -
Crush the biscuits finely using a food processor. Combine with melted butter and brown sugar until the texture resembles wet sand. Press into the bottom of a 24x24 cm baking dish and refrigerate for 30 minutes.
02 -
In a saucepan, melt the butter. Add brown sugar, heavy cream, salt, and simmer until thickened. Stir in vanilla and chopped pecans. Pour over the chilled crust and refrigerate until set.
03 -
Whip the heavy cream with powdered sugar until stiff peaks form. In a separate bowl, mix mascarpone cheese with the cooled, dissolved gelatin. Fold the whipped cream into the mascarpone mixture and spread evenly over the set nut layer.
04 -
Caramelize sugar in a dry pan, then add butter and heavy cream. Stir until smooth and let cool slightly. Pour over the cream layer.
05 -
Top the dessert with whole pecans and, optionally, line the edges with biscuits. Refrigerate for at least 3 hours or preferably overnight.
# Notes:
01 -
Chill the dessert overnight for best results. The balance of flavors and textures improves with time.