WHITE CHOCOLATE SALAME WITH CRANBERRIES & PISTACCHI

I made two versions of this over the festive season: the darker one contains espresso coffee and the lighter-coloured version contains Maraschino liqueur. Here is the recipe:

Soften 100 gr unsalted butter and add the yolks of 2 eggs and 100 gr sugar to it in a good-sized basin. Beat well with a balloon whisk. Add 250 gr of just softened, pure white chocolate and about a tablespoon of strong espresso coffee or Maraschino or Kirsch and continue to beat. Now put 300 gr petit beurre or other crumbly biscuits in a freezer bag and bash them to crumbs with a rolling pin. Add them to the mixture in the basin with a handful of dried cranberries which have been softened in warm water and some very finely chopped pistacchi. Mix all well together. Beat the 2 egg whites to soft peaks in a separate basin, then add them and mix well. Now put a length of baking parchment on a work surface and plonk the mixture in the centre of it. Roll the paper over the mixture and shape the mixture into a sausage form with your hands. Scrunch up the ends of the paper like crackers and tie them with kitchen string. Wrap the whole thing in a layer of foil and freeze overnight. Remove from the freezer to the fridge a couple of hours before serving.

You can see Katia from loveSicily's chocolate salame here.