This is the first dessert I ever made as a young child and it is still one of my old-time favourites. I used to make it together with my older brother and sister on Sunday mornings while my parents were still asleep. Being the youngest, I was not allowed to do that much, so I ended up cleaning all the bowls, which I didn't mind as that was the tastiest bit (and still is!). The original recipe for the dessert comes from an classic children's recipe book called Il manuale di nonna papera (The manual of Grandma Duck).
This recipe is very similar to the original version, with a little less biscuit and no alcohol. You can add a sweet liqueur to give it a kick and to make it richer in flavour, or you can mixed dried fruit (such as dates and apricots) or nuts to the biscuits.
It is great sliced and served chilled. Do not leave at room temperature more than 15-20 minutes. Children will love both making it and eating it... and adults too!
Preparation time: 20 minutes plus time in the freezer. Serves 6-8 as dessert
2 egg yolks
2 full tablespoons of white caster sugar
2 full tablespoons of cocoa powder
200g dry tea biscuits
Pinch of salt
Melt the butter in a double saucepan (put it in a bowl or saucepan over another bigger saucepan of simmering water) or in the microwave.
In the meantime, separate the egg whites from the yolks (you will use only the yolks for this recipe). Beat the egg yolks with the sugar, by hand or with an electric hand mixer, until you have a smooth and creamy consistency.
Once the butter has melted, add it to the egg and sugar mixture, stir well and add the cocoa, a pinch of salt and mix thoroughly.
Tip: if you are using slightly salted butter there is no need for the pinch of salt.
Break the biscuits into small pieces and add it to the chocolate mixture.
A good way to break the biscuits is to place them in a kitchen towel/tea towel, wrap the towel and bash it on the table a few times. Alternatively cut them a few at the time with a sharp knife until you get small pieces of about 1.5 cm.
Work the mixture with your hands and mould it so as to create a salami shape. Wrap it in greaseproof paper and then again in aluminium foil and place it in the freezer for at least a couple of hours.
Take the chocolate salami out of the freezer, remove the greaseproof paper and the foil and slice it.
The salami will keep in the freezer for several weeks so you can just cut yourself a slice whenever you feel like having a little sweet treat... Mmmm!