Jenny Park ( http://spoonforkbacon.com/ ): Move over, Sandra Lee! We have a semi-homemade treat that is dressed to impress ... dressed with a layer of ooey gooey toffee sauce, that is. Try this dessert for your next dinner party and your guests won't even notice you didn't plan a tablescape. Yum!
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Serves 4 to 6
6 tablespoons (¾ stick) unsalted butter, softened
½ cup (90 g) dark brown sugar
¼ cup (45 g) light brown sugar
1½ (350 mL) cups heavy cream
1 teaspoons (5 mL) vanilla extract
⅔ cup (160 mL) heavy cream
¼ cup (50 g) granulated sugar
1 teaspoon (5 mL) vanilla extract
1 store bought pound cake, cut into 1 inch (2.5 cm) slices
½ cup (60 g) pecans, chopped
Place butter in a medium saucepan and melt over medium heat. Stir in sugars and simmer for 5 minutes. Add heavy cream and simmer for 10 minutes, stirring occasionally.
Once the mixture has thickened, stir in vanilla, remove from heat and allow to slightly cool.
While the toffee sauce cools, make the whipped cream. Place cream into a mixing bowl.
Whip cream using an electric hand mixer until the mixture becomes frothy. Add the sugar and continue to beat, until stiff peaks form. Fold in the vanilla until fully incorporated.
To assemble: Place a slice or two of pound cake onto a plate and top with a drizzle of toffee sauce followed by whipped cream, more toffee sauce and finally and sprinkle of pecans. Serve.
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