1. First, rub the pistachios between your hands to remove any loose pieces of skin.
2. Next, melt the butter in a pan over a low heat, add the Tate & Lyle Dark Muscovado Sugar and stir to dissolve for 2-3 minutes stirring all the time until the mixture begins to bubble. Remove from the heat, stir in the cocoa until smooth, tip into a mixing bowl and leave to cool.
3. Beat the eggs in a small bowl, then, to remove the thready bits, strain through a sieve set over the mixing bowl. Add the vanilla and orange liqueur and stir well, before adding the biscuits, pistachios, pecans, peel and cranberries and mix thoroughly.
4. Divide in half and spoon onto 2x45cm (18”) lengths of clingfilm. Roll evenly into a salami shape, about 23cm (9”) long. Twist the ends of the clingfilm to secure and chill in the fridge for 6-8 hours to firm up.
5. Remove the clingfilm from the chocolate salamis, put on to a tray and lightly dust with Tate & Lyle Icing Sugar. Slice, arrange on a plate and serve.

Note:

This recipe contains raw eggs.