Salame del Re (Italian King’s Salami Dessert) is a traditional dessert recipe from central Italy, with disputed origins between Umbria and Tuscany. This delightful Italian dessert roll is also known as “Gattò Aretino,” hinting at a possible connection to the city of Arezzo.
This unique treat features a soft sponge cake, or Pasta Biscotto, soaked in vibrant Alchermes liqueur. It is layered with classic pastry cream and rich chocolate cream, rolled into an elegant spiral that makes it a standout dessert for any occasion.
The name Salame del Re reflects its noble history (Re means King in Italian). At one time, chocolate was a luxury item reserved for the wealthy, and the regal presentation of this dessert made it a favorite among the aristocracy.
Like other classic Italian desserts such as Zuccotto Fiorentino or Zuppa Inglese, the Salame del Re owes its distinctive pink color and aromatic flavor to Alchermes liqueur, a traditional syrup widely used in central Italian cuisine.
Although its name might recall the famous Salame di Cioccolato, this dessert is closer in style to Zuppa Inglese, with its layered creams and sponge cake base. Traditionally prepared for holidays or Sunday lunches, it is a versatile dessert perfect for celebrations, including Christmas and other festive occasions.
Making the Salame del Re involves three simple steps: preparing the sponge cake, making the pastry cream, and assembling the roll. A few hours of chilling in the refrigerator ensure the perfect texture. Finish with a dusting of powdered sugar for a classic and elegant presentation.
Follow this step-by-step recipe to create your own Salame del Re (Italian King’s Salami Dessert) at home. This authentic Italian dessert roll is sure to impress your guests and become a new favorite for any occasion!
Ingredients
Prep Time: 30 Min | Cook Time: 20 Min | Cooling Time: 3 Hour | Servings: 8
NOTE: The recipe is designed for a baking pan or baking sheet approximately 35 x 40 cm (14 x 16 inches)
For Pasta Biscotto (Italian Sponge Cake):
- 120 g (½ cup) granulated sugar
- 80 g (5 tablespoons) all-purpose flour
- 5 medium eggs
- Vanilla or lemon flavoring (optional)
For Crema Pasticcera (Italian Pastry Cream):
- 4 egg yolks (approx. 70 g / 2.5 oz)
- 100 g (½ cup) granulated sugar
- 80 g (5 tablespoons) all-purpose flour
- 500 ml (2 cups) whole fresh milk
- 30 g (2 tablespoons) unsweetened cocoa powder
- Lemon zest (optional)
Other Ingredients:
- 80 ml (⅓ cup) Alchermes liqueur
- Powdered sugar, for decoration
Instructions
Follow these step-by-step instructions to make this elegant Italian dessert roll. Start by preparing the sponge cake (Pasta Biscotto), then make the Italian pastry creams, and finally assemble the roll.
Make the Italian Sponge Cake (Pasta Biscotto)
Step 1) - In the bowl of a stand mixer fitted with the whisk attachment, add the eggs and your choice of vanilla or lemon extract. Turn the mixer on medium speed and slowly add the sugar while whisking.
Beat the mixture for about 10 minutes until it becomes puffy, pale, and fluffy. This step is crucial for achieving the right texture.
Step 2) - Sift the flour directly into the bowl with the egg mixture. Using a spatula, gently fold the flour into the mixture. Work slowly, lifting from the bottom up with light movements to keep the batter airy.
Step 3) - Line a 35 x 40 cm (14 x 16 inches) baking pan with parchment paper. Pour the batter into the pan and spread it evenly using a spatula.
Tip: Take your time to level the surface; this ensures the sponge cake has an even thickness.
Step 4) - Preheat your oven to 200°C (390°F). Bake the batter for 8–10 minutes, or until the top is golden brown.
Step 5) - While the sponge cake is baking, prepare a clean sheet of parchment paper and place it on your countertop. When the cake is ready, remove it from the oven and carefully flip it onto the new sheet of parchment paper. Let it cool slightly, then gently peel off the paper that was underneath during baking. Keep aside for later.
Make the Italian Pastry Cream (Crema Pasticcera)
Step 6) - In a saucepan, combine the egg yolks and sugar. Stir with a wooden spoon until smooth.
Step 7) - Gradually add sifted flour, stirring continuously until everything is well combined. Set aside.
Warm the milk in a separate saucepan until it’s just about to boil. To flavour the milk, you can add some lemon zest (optional). Remove from heat. Slowly pour the hot milk into the egg mixture, stirring constantly to prevent lumps.
Step 8) - Place the saucepan on low heat and cook the mixture, stirring constantly, until it thickens. This usually takes 3–4 minutes.
Once the pastry cream is thick, pour half into a bowl to cool.
Step 9) - Add cocoa powder to the other half and mix thoroughly until smooth. Transfer the chocolate cream to a separate bowl to cool.
If you’d like more details or variations, check out our complete guide to Italian Pastry Cream.
Assemble the Salame del Re
Step 10) - If necessary, trim the edges of the sponge cake with a knife to create a neat rectangle.
Use a pastry brush to generously coat the surface with Alchermes liqueur.
Tip: For a milder flavor, dilute the Alchermes with a little water before brushing.
Step 11) - Take the plain pastry cream and spread it evenly over the sponge cake, leaving about 1 cm (½ inch) of space around the edges.
Spread the chocolate pastry cream over the first layer of cream, leveling it with a spatula for an even surface.
Step 12) - Starting from one edge, carefully roll the sponge cake into a log shape. Use the parchment paper to help you roll it tightly. Wrap the roll securely in the parchment paper and refrigerate for at least 2 hours, or longer if possible.
Finish and Decorate
Step 13) - After chilling, unwrap the roll and trim the ends with a sharp knife to create a clean, even look.
Dust the top with powdered sugar for a classic finish. Slice and serve your Salame del Re (Italian King’s Salami Dessert) to wow your guests!
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Storage
You can store the Salame del Re cake in the refrigerator for up to 2 days. Make sure to wrap it tightly in plastic wrap to keep it fresh and maintain its flavor.
Variations and Substitutions
Substitute for Alchermes: If you prefer a non-alcoholic option, especially if the dessert is intended for children, you can replace the Alchermes liqueur. Great alternatives include strawberry syrup or blood orange juice, which will still provide a beautiful pink color and a delightful flavor.
Filling Options: You can customize the filling according to your preferences. Instead of using both classic and chocolate pastry cream, you can choose just one, depending on your taste.
If you’d like to experiment further, consider using other types of cream. Delicious options include:
- Diplomatic Cream: A mix of whipped cream and pastry cream for a lighter texture.
- Zabaglione Cream: A rich, custard-like cream flavored with Marsala wine.
- Mascarpone Cream: Perfect for a creamier, slightly tangy filling.
Creative Decoration Ideas: Feel free to get creative with the decoration to make your Salame del Re truly unique.
- Whipped Cream: Pipe small tufts of whipped cream over the top for a light and elegant finish.
- Dark Chocolate Glaze: Melt some dark chocolate and drizzle it over the roll in a decorative pattern for a rich and striking presentation.
These variations allow you to tailor the dessert to suit any occasion and personal preference!
Pasta Biscuit (Pasta Biscotto): What is it?
Italian Pasta Biscotto, also called Pasta Biscuit, is a versatile sweet base with a thin, soft, and elastic texture. It is commonly used to make elegant cake rolls filled with a variety of luscious creams, creating desserts that are as delicious as they are visually stunning.
This type of cake roll is known by many names, including Swiss roll, cake roll, or roulade, all of which describe the same delightful layered treat.
The flavor and consistency of Pasta Biscotto are similar to sponge cake—so much so that it’s often referred to as such for simplicity. However, Pasta Biscotto stands out for being more aromatic and fragrant. Its most distinctive feature is its flexibility, which makes it ideal for rolling without cracking or tearing, a key attribute for creating perfectly smooth cake rolls.
Beyond its classic use in cake rolls, Pasta Biscotto can also be a creative alternative to Ladyfingers (Savoiardi) in recipes like Tiramisu, adding a new layer of flavor and texture to this iconic Italian dessert.
Recipe Card
Salame del Re (Italian King’s Salami Dessert)
Ingredients
For Pasta Biscotto (Italian Sponge Cake):
- 120 g granulated sugar - ½ cup
- 80 g flour - 5 tablespoons
- 5 eggs - medium
- Vanilla - or lemon flavoring, optional
For Crema Pasticcera (Italian Pastry Cream):
- 4 egg yolks - approx. 70 g / 2.5 oz
- 100 g granulated sugar - ½ cup
- 80 g flour - 5 tablespoons
- 500 ml milk - 2 cups
- 30 g cocoa powder - 2 tablespoons, unsweetened
- lemon zest - optional
Other Ingredients:
- 80 ml liqueur - ⅓ cup, Alchermes
- powdered sugar - for decoration
Instructions
Make the Italian Sponge Cake (Pasta Biscotto)
- In the bowl of a stand mixer fitted with the whisk attachment, add the eggs and your choice of vanilla or lemon extract. Turn the mixer on medium speed and slowly add the sugar while whisking.
- Beat the mixture for about 10 minutes until it becomes puffy, pale, and fluffy. This step is crucial for achieving the right texture.
- Sift the flour directly into the bowl with the egg mixture. Using a spatula, gently fold the flour into the mixture. Work slowly, lifting from the bottom up with light movements to keep the batter airy.
- Line a 35 x 40 cm (14 x 16 inches) baking pan with parchment paper. Pour the batter into the pan and spread it evenly using a spatula.
- Preheat your oven to 200°C (390°F). Bake the batter for 8–10 minutes, or until the top is golden brown.
- While the sponge cake is baking, prepare a clean sheet of parchment paper and place it on your countertop. When the cake is ready, remove it from the oven and carefully flip it onto the new sheet of parchment paper. Let it cool slightly, then gently peel off the paper that was underneath during baking. Keep aside for later.
Make the Italian Pastry Cream (Crema Pasticcera)
- In a saucepan, combine the egg yolks and sugar. Stir with a wooden spoon until smooth.
- Gradually add sifted flour, stirring continuously until everything is well combined. Set aside.
- Warm the milk in a separate saucepan until it’s just about to boil. To flavour the milk, you can add some lemon zest (optional). Remove from heat. Slowly pour the hot milk into the egg mixture, stirring constantly to prevent lumps.
- Place the saucepan on low heat and cook the mixture, stirring constantly, until it thickens. This usually takes 3–4 minutes.
- Once the pastry cream is thick, pour half into a bowl to cool.
- Add cocoa powder to the other half and mix thoroughly until smooth. Transfer the chocolate cream to a separate bowl to cool.
Assemble the Salame del Re
- If necessary, trim the edges of the sponge cake with a knife to create a neat rectangle.
- Use a pastry brush to generously coat the surface with Alchermes liqueur.
- Take the plain pastry cream and spread it evenly over the sponge cake, leaving about 1 cm (½ inch) of space around the edges.
- Spread the chocolate pastry cream over the first layer of cream, leveling it with a spatula for an even surface.
- Starting from one edge, carefully roll the sponge cake into a log shape. Use the parchment paper to help you roll it tightly. Wrap the roll securely in the parchment paper and refrigerate for at least 2 hours, or longer if possible.
Finish and Decorate
- After chilling, unwrap the roll and trim the ends with a sharp knife to create a clean, even look.
- Dust the top with powdered sugar for a classic finish. Slice and serve your Salame del Re (Italian King’s Salami Dessert) to wow your guests!
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