PECAN PIE LASAGNA WITH CREAMY DRESSING – LAYERS OF SWEET, NUTTY PERFECTION

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).