Ingredients
180g thick biscuits
80g butter
80g sugar
1 tbsp rum
50g dark chocolate powder
150g dark chocolate
Small container of fresh cream
100g ground almonds
100g roasted almonds and hazel nuts
50g walnuts, broken
50g pistachio
Method
Melt the chocolate in a microwave or bain-marie, not too hot. Add fresh cream and melt till cold. Add melted butter.
Break the biscuits into medium size, not to crumble, add sugar, ground almonds, chocolate powder, rum, roasted nuts and pistachio.
Put this mixture on top of shrink wrap and give it a shape of a salami. Refrigerate at least for 24 hours.
Remove from wrapper and sprinkle a lot of icing sugar all round.
Anton Dougall is an Expert on Maltese food.