Biscuit salami, Romanian fasting dessert

Name: Biscuit salami, Romanian fasting dessert
Ingredients: 420 g plain vanilla biscuits; 320 g Turkish delight; 100 g walnuts; 400 ml pear compote; 50 g margarine for fasting; 50 g cocoa; 150 g sugar; 1 teaspoon rum essence

Dessert - Biscuit salami, Romanian fasting dessert by Ruxanda F. - Recipia

Biscuit salami, a Romanian dessert for fasting days, is served cold, sliced, once it has firmed up in the fridge. The Turkish delight and walnuts stay in pieces among the biscuits, while the pear compote, cocoa and rum bring everything together into a dense salami that slices easily. I like thin slices, with little pieces of Turkish delight showing. Prep: 20 minutes. Cook: 5 minutes. Rest: 4 hours. Total time: 4 hours and 25 minutes. Servings: 10. About 470 kcal and 6 g protein per serving.

Ingredients

420 g plain vanilla biscuits
320 g Turkish delight
100 g walnuts
400 ml pear compote
50 g margarine for fasting
50 g cocoa
150 g sugar
1 teaspoon rum essence

Preparation

1. Break the biscuits into pieces, cut the Turkish delight into small cubes and put them in a large bowl with the walnuts. 2. Put the pear compote, margarine for fasting, 49 g of cocoa, sugar and rum essence in a small saucepan. Stir and keep over the heat for about 5 minutes, until the liquid reaches boiling point. 3. Pour the hot mixture over the biscuits and stir well until everything is moistened. Spread the mixture on plastic wrap, roll it up and shape it into a salami. 4. Tie the plastic wrap at the ends and put the salami in the fridge for 4 hours, until firm. If you like, save a teaspoon of the cocoa to sprinkle on top.

Notes

For a gluten-free version, choose 420 g of biscuits certified gluten-free; walnuts remain the allergen to consider. You can make it the night before and keep it covered in the fridge for up to 3 days. Coffee or black tea goes well with a slice; the cocoa and compact texture make it a little like homemade chocolate. Plain, less sweet biscuits let the pear flavor come through, while very sweet compote calls for less sugar. Choose soft Turkish delight that cuts easily, and slice the salami thinly when you serve it.