When you’re on the Greek islands in one of the amazing ζαχαροπλαστεία (zaharoplasteia) – Greek sweet shops, you are bound to find this Chocolate Mosaic Roll. There are so many names given to this roll: Mosaic, Mosaiko, Salami, Kormos, Hedgehog, doukissa and I am sure there are many more!

Unlike many of the Greek sweets that are based on nuts and honey, this one is a very sweet chocolate based slice. It is quite a decadent dessert but a lovely treat to enjoy over tea or coffee. Definitely one to try when travelling the Greek islands as well. However, when we can’t get there we can now make it with this recipe at home to enjoy with our family and friends.

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MOSAIKO RECIPE

INGREDIENTS

300g shortbread biscuit, roughly broken – we use arnotts arrowroot or malt o milk biscuits

2 eggs, separated

Pinch of salt

5g or 1 tsp sugar

200g icing sugar

250g unsalted butter, softened, roughly chopped

20g cocoa powder

1tsp vanilla extract

2 tbsp cognac or orange juice or

STEPS

1. Place biscuits (300g) into bowl and chop 4 seconds/speed 5 or until roughly chopped. Set aside.

2. Add egg whites (2), a pinch of salt and sugar (5g) to bowl. Add the butterfly to the blades and mix 1.5 minutes/37°C/speed 3.5/MC OFF.

3. Scrape down the sides. Add 50g of the icing sugar and continue to beat for 1 minute/ speed 3.5/MC OFF. Scrape down sides and repeat.

4. Set aside the meringue in a large bowl.

5. Clean and dry the bowl. Melt the butter (250g) for 3 minutes/60°C/speed 2. Ensure butter is completely melted otherwise continue melting.

6. Add the remaining icing sugar (150g), cocoa (20g), vanilla (1tsp), liquor (2tbsp) if using and mix 1 minute/speed 3. Whilst mixing, add the egg yolks (2) through the hole in lid.

7. Scrape down sides then add the crushed biscuits back into the bowl and mix 15 seconds/reverse/speed 1.

8. Add the biscuit mixture to meringue and gently fold together.

9. Line a baking tin with enough cling wrap to hang over the sides. Pour the mixture into the tin and cover the top with the excess cling wrap. Grab the two ends of cling wrap and take the mixture out of the tin. Roll it on the bench to form a log shape. Set in freezer for 1-2 hours to harden.

10. Once the log has hardened, slice it into pieces and serve with tea and coffee. Or store in the fridge or freezer until ready to serve.

NOTES

Try adding some sultanas, coconut, goji berries, chopped nuts, cranberries, glazed cherries, honeycomb or praline to change the mixture. Add in step 7 along with the crushed biscuits or try sprinkling some on top before cutting into slices.

You can slice the roll up and dip the pieces into melted chocolate to form individual bars. You could also form the mixture into individual balls to make some Greek trifles. Dip your hands in water between rolling and coat the balls in cocoa, icing sugar, desiccated coconut or melted chocolate.

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