Chocolate salami and moscato zabaglione
Instructions
Prepare the chocolate salami: work the butter until it is white and frothy, add sugar, eggs, sifted cocoa, coffee and mix.
Coarsely chop the almonds biscuits finely and keep some bigger and soak them with liquor.
Stir the mixture with cocoa and cookies, form two sausages and wrap them separately in a sheet of greaseproof paper by ends.
Store in the refrigerator for at least 12 hours.
Preparing the zabaglione: put all ingredients in a copper pot, mix them and let them cook on high heat, beating with a whisk until the mixture is fluffy and thick, that will double its volume.
Cut the sausages into slices 1 cm thick, and arrange on the plate and accompany with the zabaglione.
Ingredients and dosing for 8 persons
- For the salami:
- 300 g of butter
- 200 g of granulated sugar
- 2 eggs
- 200 g of cocoa powder
- 1 cup of strong espresso coffee
- 500 g of biscuits oswego
- 100 g of almond
- 4 tablespoons of alkermes
- 4 tablespoons of grand marnier
- 4 tablespoons of calvados
- For the zabaglione:
- 10 egg yolks
- 20 cl of dry marsala wine
- 30 cl of muscat sparkling wine
- 5 tablespoons of granulated sugar