INGREDIENTS
DIFFICULTY: LOW PREP. TIME: 15 MIN COOLING TIME: 3 HOURS SERVINGS: 8 COST: LOW
RECIPE

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.