Summary

Ingredients

• 200 g biscuit (s), (butter biscuits)
• 50 g walnuts
• 50 g almond (s), coarsely chopped or sliced almonds, briefly baked
• 50 g raisins, marinated in rum to taste
• 50 g cherry (s), (cocktail cherries or sour cherries), pickled in sour cherry liqueur or amaretto
• 50 g orane peel
• 1 tablespoon rum, as desired
• 200 g chocolate or butter, suar and cocoa
• 100 ml milk or condensed milk
• 2 egg yolks
• desiccated coconut

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Instructions

1. The quantities are approximate and the choice of ingredients is as you wish, as it involves recycling leftovers.
2. Briefly dry roast the nuts. Rub the walnuts between your palms to remove the skin. Coarsely chop the shortbread biscuits and mix with nuts and dry fruits. Melt the chocolate. Heat the milk.
3. Beat the egg yolks until frothy. Add the warm milk and heat to 82 degrees. Add the melted chocolate. Add to the biscuits and mix well, also add a little rum if you like. Put in the refrigerator for half an hour; then shape into a roll and wrap in cling film like salami; Chill overnight and let it set; cut into slices the next day.
4. Alternative: Instead of the chocolate, use 200 g butter, 5 tablespoon sugar and about 30 g cocoa. Mix the egg yolks with the sugar until frothy, add the cocoa. Add the warm milk and heat to 82 degrees. Add the butter and mix well. Add to the biscuits and proceed as above.
5. If you like, roll the roulade in desiccated coconut or mix the coconut flakes with hot milk (3/4 of the coconut weight) and a little sugar. First roll out the chocolate biscuit mixture, spread it with the coconut mixture and then roll it up and wrap it in cling film as described above.