This dessert recipe would also make a wonderful sponge filling.


  • 1 cup brown sugar

  • 2 cups cream

  • 8 whole pecan pieces

  • ¾ cup chopped pecans

  • 1 ½ teaspoons cinnamon

  • 2 x 120g South Cape Goat’s Cheese


  • 1.

    Heat brown sugar and 1 cup cream together until melted and smooth. Dip whole pecan pieces in caramel and set aside on baking paper to dry. Mix chopped pecans and cinnamon into caramel and allow to cool.

  • 2.

    Beat South Cape Goat’s Cheese and remaining cream together with a wooden spoon until smooth. Spoon half the cream into 8 martini or serving glasses and layer half the Pecan Caramel on top. Repeat layers.

  • 3.

    Garnish with caramel-dipped pecans and either serve immediately or refrigerate until lightly chilled.

Nutritional information

Nutritional analysis per serving (8 servings)

  • Energy 502kj
  • Fat Total 43g
  • Saturated Fat 20g
  • Protein 10g
  • Carbohydrate 22g
  • Sugar 19g
  • Sodium 222mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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• May be made up to 24 hours in advance.

• Use walnuts or toasted almonds instead of pecans.

• Pecan Caramel Sponge: This also makes a wonderful filling for a sponge cake for a special celebration. Simply split a large sponge cake, fill with Goat’s Cheese cream and drizzle pecan caramel in the centre and on the top of the cake.

This recipe is brought to you by South Cape Fine Foods.

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