Ingredients
Method
1.In a small bowl soak the prunes and blueberries in the Marsala for at least 2 hours or overnight.
2.Place soaked fruit and liquid in a bowl along with remaining ingredients. Use your hands to thoroughly mix until you have a dark, sticky dough.
3.Halve dough and roll each piece in a sheet of plastic wrap until you have a salami shape. Twist plastic wrap at both ends to make a tight log.
4.Refrigerate overnight. To serve, dust or roll the salami in cocoa powder and slice with a sharp knife. The salamis will keep in the fridge for about two weeks.
Substitute orange juice for the Marsala wine to make an alcohol-free version.
Note