Biscuit salami with cream

Cookie salami with cream - a delicious dessert, intertwined with childhood memories and a flavor that carries us on the wings of nostalgia. This simple and quick recipe is perfect for adding a touch of joy to any festive meal or simply to enjoy a sweet moment with loved ones. I will guide you step by step through each stage of preparing this dessert, providing you with useful tips and a personal touch that will make it truly special.

Total preparation time: 1 hour (30 minutes for the dough and 30 minutes for the cream)
Number of servings: 12-15

Ingredients for the dough:
- 500 g cookies (choose plain cookies, like petit beurre)
- 150 g margarine (or butter, for a richer taste)
- 150 g powdered sugar
- 50 g coconut
- 4 tablespoons cocoa (make sure it is quality cocoa)
- 100 ml coffee (brewed, slightly cooled)
- 100 ml rum essence (or rum, if you prefer a stronger taste)
- 5-6 tablespoons apricot or peach jam (the jam will add moisture and a pleasant taste)

Ingredients for the cream:
- 4 tablespoons flour
- 200 ml milk (preferably whole milk for a creamier texture)
- 2 packets vanilla sugar
- 150 g margarine (or butter, for a richer taste)
- 200 g powdered sugar
- 50 g coconut (to enhance the flavor)

For decoration:
- Cocoa and coconut (for an attractive appearance)

Preparation:

1. Preparing the dough:
Start by grinding the cookies. You can use a food processor or, if you don’t have one, place the cookies in a sturdy bag and crush them with a rolling pin. Make sure to obtain a fine powder for a uniform texture.

In a large bowl, combine the ground cookies with the melted margarine, powdered sugar, coconut, cocoa, coffee, and rum essence. Use a spatula to mix the ingredients well. It is important for the margarine to be melted, so it incorporates easily into the mixture.

Add the jam, one tablespoon at a time, mixing until the dough becomes homogeneous and easy to shape. If the dough is too dry, feel free to add a little more jam.

Once you have a homogeneous dough, wrap it in plastic wrap and refrigerate for about 30 minutes. This step is essential for facilitating further shaping.

2. Preparing the cream:
In a saucepan, mix the flour with the vanilla sugar. Gradually add the cold milk, continuously whisking to avoid lumps. Place the pot over medium heat and, stirring constantly, bring the mixture to a boil. When the cream begins to thicken, reduce the heat and continue stirring for a few minutes, then set it aside to cool.

In a separate bowl, mix the margarine (or butter) with the powdered sugar and coconut. When the milk cream has completely cooled, combine the two mixtures and mix well until homogeneous. This delicious cream will add a rich and creamy layer between the cookies, making the dessert even more flavorful.

3. Assembling the dessert:
After the dough has cooled, bring it to a clean surface. Roll out the dough on a damp plastic wrap, in an even layer, the thickness of a pinky finger. Spread the cream evenly over the dough, ensuring it reaches all corners.

Use the wrap to roll the dough tightly, forming a cylinder. This will help maintain its shape and facilitate later cutting. Once rolled, sprinkle cocoa and coconut on top for an attractive appearance.

4. Refrigerating and serving:
After forming the salamis, wrap them in plastic wrap and refrigerate for at least 2 hours, preferably overnight. This will allow the flavors to develop and make the dessert easier to cut.

When you are ready to serve, cut the salamis into slices about 1-2 cm thick. These slices are perfect to be served as they are or alongside a cup of coffee or tea.

Practical tips:
- If you want to experiment, you can add chopped nuts or raisins to the dough for added texture.
- Instead of rum essence, you can use vanilla essence for a more delicate flavor.
- This dessert can be stored in the refrigerator for up to a week but will be just as delicious even after a few days.

Nutritional benefits:
This dessert provides an energy source from sugars and fats. The cookies and coconut bring fiber, while cocoa is known for its antioxidants. However, it is important to consume in moderation, considering the calorie content.

Frequently asked questions:
1. Can I use gluten-free cookies?
Yes, you can use gluten-free cookies to adapt the recipe for a gluten-free diet.
2. How can I make this dessert less sweet?
Reduce the amount of powdered sugar in the dough and cream, adjusting sweetness according to personal preferences.
3. Is it possible to replace margarine with butter?
Of course! Butter will provide a richer taste, but make sure it is at room temperature for easier incorporation.

This cookie salami with cream is a classic recipe that you can customize according to your preferences. Enjoy every bite and let yourself be carried away by sweet memories! Enjoy your meal!

 Ingredients: Dough: 500g biscuits, 150g margarine, 150g powdered sugar, 50g coconut, 4 tablespoons cocoa, 100ml coffee, 100ml rum essence, 5-6 tablespoons apricot or peach jam. Cream: 4 tablespoons flour, 200ml milk, 2 packets vanilla sugar, 150g margarine, 200g powdered sugar, 50g coconut. For decoration cocoa and coconut.