Salame del Re (Italian King’s Salami Dessert)

Make the Italian Sponge Cake (Pasta Biscotto)

1. In the bowl of a stand mixer fitted with the whisk attachment, add the eggs and your choice of vanilla or lemon extract. Turn the mixer on medium speed and slowly add the sugar while whisking.
2. Beat the mixture for about 10 minutes until it becomes puffy, pale, and fluffy. This step is crucial for achieving the right texture.
3. Sift the flour directly into the bowl with the egg mixture. Using a spatula, gently fold the flour into the mixture. Work slowly, lifting from the bottom up with light movements to keep the batter airy.
4. Line a 35 x 40 cm (14 x 16 inches) baking pan with parchment paper. Pour the batter into the pan and spread it evenly using a spatula.
5. Preheat your oven to 200°C (390°F). Bake the batter for 8–10 minutes, or until the top is golden brown.
6. While the sponge cake is baking, prepare a clean sheet of parchment paper and place it on your countertop. When the cake is ready, remove it from the oven and carefully flip it onto the new sheet of parchment paper. Let it cool slightly, then gently peel off the paper that was underneath during baking. Keep aside for later.

Make the Italian Pastry Cream (Crema Pasticcera)

1. In a saucepan, combine the egg yolks and sugar. Stir with a wooden spoon until smooth.
2. Gradually add sifted flour, stirring continuously until everything is well combined. Set aside.
3. Warm the milk in a separate saucepan until it’s just about to boil. To flavour the milk, you can add some lemon zest (optional). Remove from heat. Slowly pour the hot milk into the egg mixture, stirring constantly to prevent lumps.
4. Place the saucepan on low heat and cook the mixture, stirring constantly, until it thickens. This usually takes 3–4 minutes.
5. Once the pastry cream is thick, pour half into a bowl to cool.
6. Add cocoa powder to the other half and mix thoroughly until smooth. Transfer the chocolate cream to a separate bowl to cool.

Assemble the Salame del Re

1. If necessary, trim the edges of the sponge cake with a knife to create a neat rectangle.
2. Use a pastry brush to generously coat the surface with Alchermes liqueur.
3. Take the plain pastry cream and spread it evenly over the sponge cake, leaving about 1 cm (½ inch) of space around the edges.
4. Spread the chocolate pastry cream over the first layer of cream, leveling it with a spatula for an even surface.
5. Starting from one edge, carefully roll the sponge cake into a log shape. Use the parchment paper to help you roll it tightly. Wrap the roll securely in the parchment paper and refrigerate for at least 2 hours, or longer if possible.

Finish and Decorate

1. After chilling, unwrap the roll and trim the ends with a sharp knife to create a clean, even look.
2. Dust the top with powdered sugar for a classic finish. Slice and serve your Salame del Re (Italian King’s Salami Dessert) to wow your guests!