• 3 egg yolks
• '2/3 cup sugar
• 4 tablespoons unsalted butter, room temperature, cubed
• 1/3 cup unsweetened cocoa
• 5 ounces cookie crumbs
• 2 tablespoons Marsala
• 1/2 cup blanched almonds, coarsely chopped

Using an electric mixer, whip the yolks and sugar together until thick and creamy. Add the butter and beat until light and smooth. Using a flour sifter, sift the cocoa over the butter mixture and add the cookie crumbs, Marsala, and almonds. Stir until everything is incorporated; the batter will be very thick.

Spoon the batter onto a sheet of aluminum foil and pat into the shape of a log with slightly moistened hands. Roll the salame in the foil and refrigerate overnight. To serve, slice with a wet, sharp knife. Serve at room temperature with fresh berries and a dollop of whipped cream if desired. Serves 8

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