This sweet treat packed full of jammy dates and crunchy pistachios and hazelnuts is served frozen. It looks great on a tea table or for dessert. Please note that it does contain raw eggs.


Method

• If using whole, pitted dates, blitz them in a food processor until they become a paste. You may need to add a little water to get them moving.

• Melt the butter in a saucepan or microwave. Add the date paste and mix well with a large spoon or in a stand mixer fitted with a paddle attachment. Leave to cool for a few minutes. At this stage the butter appears a little split from the date mixture but don’t worry, this will change as soon as you add the egg.

• Lightly beat an egg and add half to the date mixture.

• Add the lemon zest and mix until homogenous. Finally add the whole (shelled) pistachios and hazelnuts and mix again.

• To make the “salami”, spread a sheet of aluminum foil (approx. 35x45 cm) on your kitchen counter and top with a sheet of baking parchment aboutthe same size.

• Spread half the dried coconut in a long line on the center of the parchment paper. Place the date and nut mixture on top in a salami/log shape.

• Sprinkle the remaining coconut over the parchment and gently roll the log so that the coconut sticks on all the sides.

• Wrap the log in parchment and then in aluminium foil to help tighten and hold its shape. l Freeze for at least 4 hours. Once it is solid, and you want to give it a “salami” look, wrap it with food string as shown in the photograph.

• Remove from the freezer 10 minutes before serving. Slice into pieces about 1- 1 ½ cm thick.

• It keeps in the freezer for up to 2 months.
  
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