You don't even have to turn your oven on to make this Italian dessert; filled with cookie crumbles, pistachios, white chocolate chips and dried fruit, it's sure to please adults and kids alike.
You can vary the nuts, cookies and dried fruit depending on what you have on hand and what flavours you like best.
3/4 cup unsweetened cocoa powder
One (7 ounce) package of dried amaretti cookies, finely ground
1/4 cup lady fingers or savoiardi cookies, chopped
3.5 ounces coarsely chopped pistachios
2 ounces finely chopped white chocolate
3 tbsp. finely chopped dried cranberry
3/4 cup sugar
1/2 cup whipping cream (35%)
1/2 cup melted butter (unsalted)
2 egg yolks
Icing sugar, to finish for rolling salami
In a bowl beat together the egg yolks and the sugar until pale. (To avoid using raw eggs, substitute yolks from pasteurized eggs.)
Add the cream and continue beating for 1 minute. Add the melted butter, cocoa and ground amaretti cookies. Mix well to form a dough. The dough will be a little sticky.
Add lady finger cookies, pistachios, white chocolate and cranberries. Stir to combine. Place the dough on a large sheet of plastic wrap, shaping into a log. Roll the log in plastic wrap, tightening both ends. Refrigerate until firm and set, about 6 to 8 hours.
Remove from plastic wrap. Roll log into icing sugar. Cut chocolate salami into slices and serve. Store in fridge.
Variation: For a tropical chocolate salami, change up the pistachios, dried cranberries and white chocolate with the following: macadami nuts or almonds, dried papaya or apricots and shredded coconut.
Yield: 8 to 10 servings.