Makes one 12-inch log (about 6 servings)
This decadently rich dessert will amuse your holiday guests, because, when sliced, it quite realistically resembles a salami. Serve in thin slices, and, if you like, accompany them with small dollops of sweetened whipped cream and fresh berries. The Italians make this dessert using a small rectangular, flat cookie called Marie. In this country, the cookies are sold as Le Petit Beurre (golden toasted butter biscuits), which are available in gourmet shops and some supermarkets.
Salame Dolce will keep for about 1 month in the freezer, so make it this weekend to be prepared for the holidays.
1 stick + 2 tablespoons unsalted butter (5 ounces)
6 ounces Le Petit Beurre cookies (12 cookies)
2 egg yolks
½ cup sugar
1/3 cup unsweetened or bittersweet cocoa powder
3 tablespoons Kahlua, almond-flavored liqueur (such as Amaretto), rum, or whiskey
Melt the butter in a small saucepan over low heat. (Or, cut the butter into tablespoon-size pieces and melt in a loosely covered small glass bowl in the microwave oven on medium power.) Set aside to cool.
Put the cookies in a zip-top bag and crush with a rolling pin. (It’s important to use a rolling pin rather than a food processor because the crumbs should remain coarse and inconsistent in size. They will appear to be the fat in the salami.)
Whisk the egg yolks with the sugar in a medium bowl until the sugar is dissolved and the mixture is light-colored and creamy. Stir in the butter, cocoa, and Kahlua or other liquor. Add the cookie crumbs and stir until they are evenly incorporated.
Form the mixture into a salami-shaped log, about 12″ long and 2″ in diameter (or 2 logs, each about 6″ long). Wrap the log tightly in plastic wrap and place on a flat sheet in the freezer. After about 20 minutes, remove the log from the freezer and roll it on the countertop to round any flat sides.
Tightly wrapped in plastic wrap, the salami will keep for up to 1 month in the freezer
Before serving, remove the log from the freezer, refrigerate it for 2 hours, and then let it stand at room temperature for about 15 minutes. The log should be firm and still cool for serving.
I like to place the salami on a platter accompanied by a knife, a small bowl of sweetened whipped cream, and berries. Allow your guests to help themselves.