Pecan Pie Lasagna
Ingredients
Crust:
* 200 g tea biscuits (or digestive cookies)
* 80 g melted butter
* 1 tbsp brown sugar Substitute: For a gluten-free version, use gluten-free cookies; for a lighter version—use wheat bran with a bit of clarified butter.
Nut layer:
* 200 g chopped pecans
* 150 g brown sugar
* 100 g butter
* 60 ml heavy cream (30%)
* 1 tsp vanilla extract
* Pinch of salt
Cream layer:
* 250 g mascarpone cheese
* 250 ml heavy cream (36%)
* 2 tbsp powdered sugar
* 1 tsp gelatin (dissolved in 2 tbsp water) Substitute: You can use light cream cheese or Greek yogurt instead of mascarpone.
Caramel topping:
* 100 g sugar
* 50 g butter
* 60 ml heavy cream
Garnish:
* Whole pecans
* Biscuits around the edge (optional)
Step-by-step Instructions
Step 1: Prepare the crust
Crush the biscuits finely (best done in a food processor), add melted butter and sugar. Mix until it resembles wet sand. Press into the bottom of a 24×24 cm baking dish and refrigerate for 30 minutes.
Step 2: Nut layer
In a saucepan, melt butter, then add sugar, cream, salt, and simmer for a few minutes until it thickens. Add vanilla and chopped pecans. Stir briefly and pour over the chilled crust. Let it chill in the fridge until the layer is set.
Step 3: Cream layer
Whip the heavy cream with powdered sugar until stiff peaks form. In a separate bowl, mix mascarpone with the cooled, dissolved gelatin. Gently combine the two and spread over the nut layer.
Step 4: Caramel topping
Caramelize sugar in a dry pan, then add butter followed by cream. Stir until smooth. Let cool slightly and pour over the cream layer.
Step 5: Garnish
Top with whole pecans and optionally line the edges with biscuits. Chill for at least 3 hours (preferably overnight).