Ingredients for 4 people
3 cups of plus 6 tbsp sugar, divided
1/2 cup of plus 3/4 cup light corn syrup, divided
1 cup of water
1/2 cup of butter
1 cup of brown sugar
2 tsp of vanilla extract
3 egg yokes
2 cups of mascarpone cheese
3 egg whites, whipped
lady finger cookies
In a saucepan over medium heat mix together 3 cups of sugar, water, and 1/2 cup of corn syrup. When measuring the corn syrup, grease the measuring cup first to prefect the corn syrup from sticking. Heat until the mixture boils.
Use cooking spray to grease the bottom side of an upside-down bowl. Use a fork to drizzle the caramel over the greased bowl. While the caramel is still sticky, place a few pecans on the bottom of the bowl, then drizzle with more caramel.
In a medium saucepan over medium heat, melt together the brown sugar, butter, and remaining corn syrup. Remove from heat, then mix in the eggs and vanilla. Mix in 1 1/2 cups of chopped pecans.
Place a pie crust in a pie dish. Pour in the pecan pie mixture. Top with pecans, then bake for 50 minutes at 350 °F.
Place a mixing bowl over a pot of boiling water to create a double boiler. In the mixing bowl, mix the egg yokes and remaining sugar until a cream forms. Remove from heat and fold in the mascarpone cheese. Use a whisk to create a smooth mixture. Gently fold in the whipped egg whites.
Dip the lady finger cookies into the coffee. Cover a lined mixing bowl with the cookies. Place a layer of the cream followed by another layer of cookies. Repeat until the bowl is full. Let chill.
Flip the lady finger and mousse dome onto a cooled pecan pie. Cover with the caramel cage and Enjoy!