Ingredients:
Crust:
200 g tea biscuits (or digestive cookies)
80 g melted butter
1 tablespoon brown sugar
Nut Layer:
200 g chopped pecans
150 g brown sugar
100 g butter
60 ml heavy cream (30%)
1 teaspoon vanilla extract
Pinch of salt
Cream Layer:
250 g mascarpone cheese
250 ml heavy cream (36%)
2 tablespoons powdered sugar
1 teaspoon gelatin (dissolved in 2 tablespoons water)
Caramel Topping:
100 g sugar
50 g butter
60 ml heavy cream
Garnish:
Whole pecans
Additional biscuits (optional)
Instructions:
Prepare the crust:
Crush the biscuits finely using a food processor or rolling pin. Mix with melted butter and brown sugar until the texture resembles wet sand. Press this mixture firmly into the bottom of a 24×24 cm baking dish. Refrigerate for 30 minutes.
Make the nut layer:
In a saucepan, melt the butter over medium heat. Add brown sugar, heavy cream, and a pinch of salt. Simmer for a few minutes until thickened. Stir in vanilla extract and chopped pecans. Pour this mixture over the chilled crust. Return to the refrigerator until set, about 15 minutes.
Prepare the cream layer:
Whip the heavy cream with powdered sugar until stiff peaks form. In a separate bowl, mix the mascarpone cheese with the cooled, dissolved gelatin. Gently fold the whipped cream into the mascarpone mixture. Spread this cream layer evenly over the nut layer.
Make the caramel topping:
In a dry pan, caramelize the sugar over medium heat until amber colored. Carefully add butter, stirring until melted. Slowly pour in the heavy cream, stirring constantly until smooth. Let cool slightly, then pour over the cream layer.
Garnish and chill:
Top with whole pecans and optionally line the edges with additional biscuits. Cover and refrigerate for at least 3 hours, preferably overnight, to allow the layers to set.
Prep Time: 25 minutes
Cooking Time: 25 minutes
Total Time: Approximately 3 hours 50 minutes
Servings: 12 servings