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This is one salami you can eat for dessert! For a fun presentation, you can also tie the salami decoratively with butcher’s twine.
Ingredients
10 oz.
70% dark chocolate
½ cup
granulated sugar
⅓ cup
cocoa powder
½ cup
cold butter, cubed
3
egg yolks
¼ cup
whipping cream
3 tbsp.
espresso coffee
½ tsp.
GOYA® Whole Cinnamon
Pinch GOYA® Cayenne Pepper
1 pkg. (7 oz.)
chopped GOYA® Maria Cookies, coarsely crumbled
1 cup
chopped toasted almonds
½ cup
chopped dried apricots
½ cup
chopped dried figs
¼ cup
chopped dried ginger (optional)
½ cup
icing sugar
1 cup
mascarpone cheese
2 tbsp.
GOYA® Pure Honey
2 cups
mixed berries (such as strawberries, raspberries and blueberries)
Directions
Step 1
In large heatproof bowl set over saucepan of simmering water, combine chocolate, granulated sugar and cocoa powder, stirring constantly, until chocolate is melted and mixture is smooth, about 5 minutes. Whisk in butter.
Step 2
Meanwhile, in small bowl, whisk together egg yolks, cream and coffee; whisk slowly into chocolate mixture. Whisk in cinnamon and cayenne pepper; remove from heat. Whisk in cookies, almonds, apricots, figs, and ginger (if using), until well combined.
Step 3
Divide chocolate mixture in half. Place half of the mixture in center of large sheet of plastic wrap, shaping mixture into log, about 8 inches long x 2 inches wide. Roll up in plastic wrap, tightening both ends. Repeat with remaining chocolate mixture; refrigerate logs until set, about 3 hours. Remove logs from plastic wrap. Roll in icing sugar.
Step 4
Meanwhile, using electric mixer, whip mascarpone cheese with honey until light and fluffy.
Step 5
Slice each log into twelve 1/4-inch thick slices; place two slices on each plate and serve with whipped mascarpone and mixed berries.
• Flavor whipped mascarpone with vanilla or orange liqueur if desired.
• Substitute any nut, such as pistachios, pecans or walnuts, for almonds.
• Substitute any dried fruit, such as raisins, cranberries or cherries, for dried apricots and figs.
New from Goya
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