First prepare the custard: whip the egg yolks with the sugar, add the cornstarch, dissolve everything with the milk already heated with the vanilla, cook on low heat until a smooth and thick cream is obtained.
Divide the cream in half into 2 bowls, in one add the melted chocolate and mix well.
Cover both creams with contact film and let cool.
At this point switch to cookie dough.
Whisk the eggs with the sugar, then add the sifted flour with the baking powder.
Pour the mixture into the pan (mine is 36×27 cm) lined with parchment paper and leveled with a spatula, then cook for 10-12 minutes at 180 ° C in a pre-heated static oven.
Remove from the oven, cover with a second sheet of parchment paper and roll gently, then let it cool.
Prepare the syrup by mixing water and alchermes.
Unroll the base again and sprinkle it evenly with the syrup.
Then spread the custard on top and then the chocolate cream, being careful not to mix them together but rather obtaining 2 distinct layers, even if overlapped.
Roll the biscuit dough again around the filling, again using the greaseproof paper, then let it rest in the fridge for at least 4 hours.
If you want a more elegant dessert, cut off the two ends.
The king's salami is ready, sprinkle with icing sugar and serve.
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