Salame del Re (Italian King’s Salami Dessert)

Ingredients

• 120 ggranulated sugar
• 80 gplain flour
• 5 mediumeggs
• to taste (optional)vanilla or lemon flavouring
• 4 (approximately 70 g)egg yolks
• 100 ggranulated sugar
• 80 gplain flour
• 500 mlmilk
• 30 gunsweetened cocoa powder
• to taste (optional)lemon zest
• 80 mlAlchermes liqueur
• to tasteicing sugar

Instructions

1. 1

   Whisk the eggs

   Put the eggs and your chosen vanilla or lemon flavouring in a stand mixer fitted with a whisk. Beat at medium speed, gradually adding 120 g sugar.

2. 2

   Beat until fluffy

   Whisk for about 10 minutes, until the mixture is pale, voluminous and fluffy.

3. 3

   Fold in flour

   Sift 80 g flour into the egg mixture. Fold it in gently with a spatula, lifting from the bottom to keep the batter airy.

4. 4

   Spread the batter

   Line a 35 x 40 cm baking pan with parchment paper. Pour in the batter and spread it evenly.

5. 5

   Bake the sponge

   Heat the oven to 200°C and bake the sponge for 8–10 minutes, until the top is golden.

6. 6

   Turn out the sponge

   Lay a clean sheet of parchment paper on the work surface. Carefully turn the baked sponge onto it, let it cool slightly, then gently peel away the paper used for baking. Set aside.

7. 7

   Mix yolks and sugar

   In a saucepan, stir the egg yolks and 100 g sugar with a wooden spoon until smooth.

8. 8

   Stir in flour

   Sift in 80 g flour gradually, stirring continuously until combined. Set aside.

9. 9

   Warm the milk

   Heat the milk in a separate saucepan until just about to boil. Add lemon zest if using, then take it off the heat. Slowly pour the hot milk into the yolk mixture, stirring constantly.

10. 10

    Thicken the cream

    Return the saucepan to low heat and stir constantly until the mixture thickens, usually in 3–4 minutes.

11. 11

    Divide the cream

    Pour half of the thick pastry cream into a bowl and leave it to cool.

12. 12

    Make chocolate cream

    Stir the cocoa powder into the remaining cream until smooth, then transfer it to a separate bowl to cool.

13. 13

    Trim the sponge

    If needed, trim the sponge edges with a knife to make a neat rectangle.

14. 14

    Brush with liqueur

    Use a pastry brush to coat the sponge generously with 80 ml Alchermes.

15. 15

    Spread the creams

    Spread the plain pastry cream evenly over the sponge, leaving about 1 cm clear around the edges. Spread the chocolate cream over it and level the surface with a spatula.

16. 16

    Roll and chill

    Starting at one edge, roll the sponge into a log, using the parchment paper to help make a tight roll. Wrap it securely in the paper and refrigerate for at least 2 hours, or longer if possible.

17. 17

    Trim and serve

    Unwrap the chilled roll and trim the ends with a sharp knife. Dust with icing sugar, slice and serve.

What is Salame del Re?

Salame del Re, or “King’s Salami”, is a rolled sponge dessert associated with central Italy. Its origins are disputed between Umbria and Tuscany, and it is also known as Gattò Aretino, a name that suggests a possible link with Arezzo.

This version pairs an airy sponge with Alchermes-soaked layers of plain and chocolate pastry cream. The spiral revealed when sliced gives the dessert its distinctive appearance.

Nutrition and macros by portion

The nutrition label shows one serving as written: 331 calories, 10g protein, 52g carbs, 8g fat.

The sponge and added sugar provide most of the carbohydrates, while the egg yolks and milk contribute protein and fat. Serve a slice with fresh fruit for a more balanced plate, or alongside coffee after a meal.

An airy sponge matters

Eggs and sugar: Whisking them for about 10 minutes builds the volume that gives this thin sponge its soft, flexible texture.

Flour: Sift it in and fold gently, lifting from the bottom. Stirring vigorously can knock air out of the mixture.

Make two pastry creams

Hot milk: Pour it into the yolk mixture gradually while stirring to help keep the custard smooth. Keep stirring as the cream cooks over low heat.

Chocolate layer: Divide the finished cream and mix cocoa into one half while it is still warm, so the powder blends in evenly.

Watch the sponge as it bakes

The sponge bakes quickly at 200°C, so check it within the stated 8–10 minutes. Take it out when the top is golden rather than waiting for it to become deeply browned.

Turn it out onto fresh parchment while it is still manageable. A little cooling makes the baking paper easier to peel away without tearing the sponge.

Roll without rushing

Cream layers: Spread each layer evenly and leave about 1 cm bare around the edge to reduce spillover as you roll.

Parchment: Use the paper to guide the sponge into a tight log, then wrap it securely. Chilling for at least 2 hours helps the roll hold its shape for slicing.

Serving the slices

Trim both ends for a neat presentation, then cut slices with a sharp knife. A clean blade helps show the two-tone spiral.

Serve the dessert chilled or allow it a short time at room temperature if you prefer the creams softer. Unsweetened coffee or fresh fruit can complement its sweet, liqueur-soaked layers.

Recipe notes & tips

• Use room-temperature eggs if possible to help them whip to a full, pale volume.
• Fold in the flour with broad, gentle strokes rather than stirring in circles.
• Line the pan fully with parchment so the thin sponge is easier to lift and turn out.
• Stir the pastry cream continuously over low heat as it thickens.
• Let both creams cool before spreading them over the sponge.
• Chill the wrapped roll for longer than 2 hours if you have time; it will be easier to slice neatly.

Variations

• Lemon aroma: Use lemon flavouring in the sponge and add the optional zest to the milk.
• Vanilla aroma: Choose vanilla flavouring for a softer, familiar note in the sponge.
• More chocolate: Increase the cocoa only if you are happy to adjust the balance and texture of the chocolate cream.
• No Alchermes: Use another liqueur suitable for soaking the sponge, noting that the flavour and colour will change.
• Lighter finish: Dust the top lightly with icing sugar rather than using a heavy coating.

Common mistakes to avoid

• Under-whipping the eggs: The sponge may be dense; beat for about 10 minutes until pale and voluminous.
• Overworking the batter: The sponge can lose its airy texture; fold the flour in gently from the bottom.
• Overbaking the sponge: It may become harder to roll; take it out when golden, within 8–10 minutes.
• Adding milk too quickly: The custard can turn lumpy; pour it gradually while stirring constantly.
• Spreading warm cream: It can soften the sponge and slide; cool both creams before assembling.
• Rolling without parchment: The sponge may tear or shift; use the paper to guide and wrap the roll.

How to store

Keep the wrapped roll refrigerated and eat within 2–3 days. Store it in an airtight container once cut; serve chilled, as reheating would soften the pastry cream and sponge.

Frequently asked questions