Necessary
butter 100g (3 oz; a 1qt stick is 113.5g)
cane sugar 150g (1/3 lb or 3/4 of a cup by volume)
3 eggs
plain cocoa powder 50g (2 oz or 0.42 cups)
Bahlsen Leibniz cookies 300g (1.5 packages, 2/3 lb)
Marsala or other sweet, strong wine – max one shot (to taste; add slowly to avoid dough liquefaction)
Recommended tools
Electric whip
Large microwave-safe bowl
Preparation
Break all the cookies into crumbs. Separate the egg whites from the yolks. In a medium-size bowl, whip the egg whites to a foam. Place the butter in a large microwave-safe bowl and melt it without bringing it to a boil. Add the sugar to it and mix. Then add the yolks and the cocoa, and always keep mixing. Add the egg white. When the mix reaches a uniform texture, add the cookie crumbs and finally the shot of Marsala. Mix with your hands until the cookies are uniformly distributed. Wrap up in aluminum and try to give it a salami-like shape. Put in the freezer for a couple of hours and let condense. Then keep in the fridge for storage and serving. Typically, an overnight rest in the fridge will be optimal so the cookies can get soaked with everything else.
© Mattia Landoni 2010-2020.
