Place the vasilopita into a spacious bowl cut into pieces (relative in size and slightly larger to the pieces that you would have cut the biscuits of the traditional chocolate salami).
Place the raisins in a little tepid water to soak and get soft.
Beat the heavy cream into a whipped cream that is not firm. It shouldn't get foamy, it should only "rise" a little and set but still remain thick.
Empty it into the bowl with the vasilopita pieces to cover them. Let it drip between them and then mix it so all pieces are well soaked.
Add the raisins. Let everything rest for a quarter of an hour to twenty minutes (the fresher and fluffier the vasilopita still is, the less time it requires).
Then add the chocolate that you have melted in a bain-marie and mix well once more. If you are NOT going to use a glaze around the salami, this is the time to add the hazelnuts into the mixture, coarsely chopped.
Of course, you can flavor it and make it more tempting by adding a drink (liqueur or brandy) exactly as in the usual chocolate salami.
Spread a piece of aluminum foil on your worktop and a piece of greaseproof paper on top of that. Then place the mixture on the greaseproof paper and bringing the two edges of the greaseproof paper together, shape it into a roll accoring to your tastes. The aluminum foil will make this task easier and the greaseproof paper will keep it from directly coming into contact with the sweet.
Place the salami into the fridge for at least half an hour.
If you want to make the salami even more delicious when you take it out of the fridge place it on a rack (with a plate underneath it) and pour a chocolate glaze over it, turning it around so that it is fully covered.
In this case, you HAVEN'T added the hazelnuts into the mixture (or you have only put a small portion of them) and you use them (more finely chopped for this) for sprinkling on top of the chocolate glaze.
Set aside for an additional half hour for the glaze to set and serve... The vasilopita will not cease amazing you.
