SALAMI DEL KING: Homemade Royal Dessert, Simple and Delicious!

Today we will prepare Salame del Re together, a delicious and regal dessert that will conquer everyone! This traditional Italian dessert has its origins in Umbria and Tuscany, and I'll show you how to easily make it at home!
🍳 PREPARATION 🍳
00:00 - To prepare Salame del Re, let's start with the biscuit dough. In a planetary mixer with whisk, whisk the egg whites at room temperature. When they turn white, add the sugar in three separate batches, the yolks one at a time, the grated peel of an organic lemon and the vanilla extract.
01:00 - Once the dough is well assembled, add the salt, sift the flour inside and mix gently from bottom to top so as not to disassemble the mixture.
01:28 - Pour the cookie dough into a baking tray lined with parchment paper and level it. Bake in a preheated static oven at 200°C for 10 minutes. Once out of the oven, sprinkle the surface with granulated sugar and cover with plastic wrap to maintain humidity.
02:23 - While the roll is cooling down, let's prepare the two custards. In a saucepan, pour the milk, cream and vanilla extract and bring to the boil. In a bowl, combine the egg yolks, granulated sugar, rice starch and corn starch and mix well. Add the grated lemon zest and the hot milk and cream mixture. Put the pan back on the heat and let the cream thicken.
03:58 - Let's divide the base cream into two parts: one clear and the other chocolate. Add the chopped chocolate to the still hot cream and stir to melt it completely. We cover both creams with contact film and let them cool at room temperature, then in the refrigerator.
04:54 - Let's prepare the syrup by mixing alchermes and water. When the cookie dough is cold, remove the foil and gently peel off the bottom. We eliminate the golden skin on the surface to obtain a uniform color. We soak the biscuit dough with the syrup and spread the clear custard, leveling it. We do the same with the chocolate cream, leaving some for the final decoration.
06:58 - Let's roll up the cake with the help of the parchment paper, wrap the roll in paper and plastic wrap, and put it in the fridge for at least one night. Finally, let's cut the ends for a more elegant look, cut two slices and serve our Salame del Re!
🍳 INGREDIENTS 🍳
Ingredients for a 30×40 cm pan
For the custard
Whole milk 350 g
Liquid fresh cream 150 g
Egg yolks 120 g
Granulated sugar 130 g
Corn starch 25 g
Rice starch 25 g
Vanilla 1 pod
Lemon to grate the zest 1
Dark chocolate 55% 80 g
For the bath
Alkermes 150
Water 50
For the biscuit dough
Egg whites 140 g
Egg yolks 90 g
Granulated sugar 125 g
Flour 00 125 g
Vanilla 1 pod
Lemon to grate the zest 1

[@enricoorsettopavan9892]

Salame del Re Eccezionale 🤩 🍓🍓🍓🍓🍓 Dolce Golosissimo... Grazie Sonia💪💪💪💪🫶

[@danielanra6792]

Le dosi grazie

[@LaCucinaDiSonia]

Grazie !!!

[@Sirenella76]

Che meraviglia!!😍

[@LaCucinaDiSonia]

😋❤

[@loredanascaduto577]

❤

[@LaCucinaDiSonia]

😍

[@graziellafleres6224]

Sei molto brava ho un tuo libro

[@LaCucinaDiSonia]

Grazie!!!!!

[@janishani1]

E sembra proprio che il Re sia Napoletano 😄😁👌🏽

[@LaCucinaDiSonia]

😀

[@GiorgiaZamengo]

Apposto della crema mettere il cioccolato 😮 Giorgia

[@LaCucinaDiSonia]

Ciao grazie deo consiglio :)