Scale

150 g 5 oz dry digestive cookies, palm oil free
4 tbsp raw sugar
50 g 2 oz cocoa powder
100 g 3½ oz chopped roasted hazelnuts
100 g 3½ oz roasted pistachios
1 large egg
300 g 11 oz 70% dark chocolate
150 g 5 oz butter
2 tbsp Marsala Sicilian wine dessert or Rum (to be avoided if the dessert is made for children)

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Chop the cookies and add them to the sugar, cocoa powder, hazelnuts and pistachios.
Lightly beat the egg with a fork and add to the cookie mixture.
Melt the chocolate in a double boiler with the butter. When cool add the Marsala wine and stir into the cookie mixture.
Pour the dough onto parchment paper, sprinkle with more cocoa powder and work it into a sausage shape. Keep the dough wrapped in parchment paper and store in the refrigerator for 4–5 hours.
Remove the salami from the refrigerator 20 minutes before serving.
You can present it in its entirety on a serving dish (adding, if necessary, another dusting of cocoa powder) or serve it sliced.