Ingredients
The following ingredients have 12 Servings
- 160 g Savoiardi cookies, roughly chopped
- 30 g (2 Tbsp) granulated sugar
- 16 g (2 Tbsp) unsweetened cocoa
- 75 g unsalted butter, melted
- 30 ml (2 Tbsp) Marsala liquor, or Kahlua (or milk, for a kid-friendly option)
- 100 g dark chocolate (at least 51 % cacao)
- 1-2 Tbsp icing sugar (for decoration)
Instruction
- Roughly chop the Savoiardi cookies. You need bigger nuggets that will resemble the salami fat.
- On a double boiler, water bath (Bain Marie) over low heat, melt the dark chocolate.
- Add the chopped cookies to a large mixing bowl, add the melted butter, cocoa, Marsala (or Kahlua, or milk), sugar and melted chocolate.
- Mix with a wooden spoon or your hands until combined.
- Pour the mixture onto a large piece of parchment paper and roll and stretch to give the form of a salami.
- Twist ends to tighten and place it in the fridge to set for at least a couple of hours.
- When set, take it out of the fridge, sprinkle icing sugar all over, and spread it with your hands. It makes a beautiful Christmas edible gift, with some baker's twine around and wrapped in brown paper.
- Slice it in 1/4 inch thick rounds. Use a very sharp, thin, knife, not serrated, or it will break the slice.
