Corfu Recipes - Mosaiko (Chocolate and Biscuit Log)This page gives you the opportunity to re-create some of your favourite Corfiot taverna recipes at home. This Mosaiko, a chocolate and biscuit log that takes just 10 minutes to prepare.
Ingredients - 250g melted unsalted butter, 200g icing sugar, 3 tbsps cocoa powder, 2 eggs (separated into whites and yolks), 2 tbsps cognac or orange juice, 1 tsp vanilla extract, 300g crushed Petit Beurre biscuits, a pinch of salt, a pinch of sugar. Instructions - Separate the eggs into whites and yolks. Add the egg whites, a pinch of salt and a pinch of sugar into a mixing bowl and whisk until white and foamy. Add 35g icing sugar and whisk until the mixture is very thick and glossy and a long trailing peak forms when the whisk is lifted. In the meantime melt the butter and pour into a large bowl. Add the icing sugar, the cocoa powder, the vanilla extract and whisk to combine. Add the egg yolks and whisk. Add the whisked egg whites and blend with light circular movements. Add the crushed biscuits and mix. Set the mixture aside to cool and when it sets spread it on the aluminum foil, cling-film or greaseproof paper and roll it into a "salami". Place it in the freezer for a couple of hours before removing the wrapping and cutting into slices. Recipe Archive
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