Recipe courtesy Massimo Capra, Executive Chef, Mistura Restaurant, Toronto.
Melt the butter to just above room temperature. Mix the melted butter with arrowroot cookies and Italian Amaretti cookies in a bowl.
In another bowl, mix the nuts, the sugar cocoa and the liqueurs and then add the cookie mixture.
In a bowl, lightly whip the 2 eggs and 1 egg yolk. Add to the rest of the ingredients. Work the mixture well and pour it on a sheet of parchment paper or plastic wrap. Roll to a salami shape and refrigerate for a minimum of two hours. Cut slices and serve with Zabaglione sauce.
In a steel bowl, beat the yolks with the sugar until slightly whitened. Add the marsala and cook in a double boiler whipping until stiff, about 2 to 3 minutes. Note the water in the double boiler should be almost at the boiling point but not boiling. If the water is too hot, the eggs will taste burnt. Serve zabaglione with slices of the Chocolate Salami.