Gluten and egg free chocolate salami

200g Gluten Free Vicenzovo Ladyfingers

100g  melted butter

100g sugar

50g bitter cocoa powder

2 tablespoons milk

To top:

1 spoon bitter cocoa powder

1 spoon of icing sugar

Coarsely chop the Vicenzovo Ladyfingers, add the sieved bitter cocoa and sugar. Mix.

Melt the butter and allow to cool down. Pour it on Vicenzovo Ladyfingers and stir quickly using a spoon, then add the milk.

You will obtain a nice and even mixture. Pour it on a sheet of baking paper and shape the mixture as a salami. Wrap the chocolate salami in the baking paper and put in the fridge for 2-3 hours. The dessert is ready when it is hard to the touch.

Roll it in the cocoa powder and icing sugar mixed together, slice and serve.

It keeps for 3-4 days in the refrigerator wrapped in the baking paper.