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INGREDIENTS
DIFFICULTY: LOW PREP. TIME: 15 MIN COOLING TIME: 3 HOURS SERVINGS: 8 COST: LOW
10 OZ. BUTTER COOKIES
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7 OZ. DARK CHOCOLATE
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1/2 CUP + 3 TBLSPOONS (150GR.)UNSALTED BUTTER, ROOM TEMPERATURE
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2 EGGS, VERY FRESH
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1/2 CUP (100 GR.) GRANULATED SUGAR
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2 TBLSPOONS RUM
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1 TEASPOON VANILLA EXTRACT
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POWDERED SUGAR, AS NEEDED
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RECIPE
WITH A DOUBLE BOILER, MELT THE CHOCOLATE. SET A SIDE TO COOL.
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IN A LARGE BOWL, BEAT THE BUTTER WITH THE SUGAR. ADD THE TWO EGGS AND MIX.
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ADD TEH RUM AND VANILLA EXTRACT AND MIX.
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ADD THE CHOCOLATE AND MIX.
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BREAK THE COOKIES IN LITTLE PEACES WITH YOUR HANDS AND ADD THEM TO THE CHOCOLATE AND EGG MIXTURE. STIRR WITH A SPATULA.
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POUR THE COOKIE MIXTURE ON A LARGE PEACE OF PARCHMENT PAPER OR BAKING PAPER, TRYING TO FORM A LOG
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CLOSE THE PAPER OVER THE COOKIE MIXTURE FORMING A LOG
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ROLL THE LOG IN ALUMINUM FOIL, GIVING IT ITS SHAPE. PLACE THE LOG IN THE REFRIGERATOR FOR 3 HOURS OR OVER NIGHT, UNTIL IT HARDENS.
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WHEN THE LOG HARDENED, TAKE IT OUT OF THE REFRIGERATOR AND REMOVE THE PAPER
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ROLL THE LOG IN POWDERED SUGAR AND, HELPING YOURSELF WITH YOUR HANDS, SPREAD THE SUGAR ALL OVER THE LOG MAKING IT LOOK LIKE A SALAMI.
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FOLD SOME WAX PAPER OVER THE END OF THE SALAMI TO HELP YOU HOLD IT WHILE CUTTING IT. CUT THE SALAMI OVER A CUTTING BOARD AS IF IT WERE A REAL SALAMI, AND SERVE.
LIKE WITH THE TIRAMISU', WE ARE USING RAW EGGS, SO BE SURE THE EGGS YOU USE ARE EXTRA FRESH!!! FOR THIS REASON THE SALAMI WILL LAST ONLY 1 TO 2 DAYS IN THE REFRIGERATOR AFTER YOU MADE IT.