Prinjolata
Prinjolata is a loved traditional Maltese Carnival Dessert made with homemade biscuits, nuts and buttercream covered with cream and other toppings.
Prinjolata
Ingredients - Serves 4-5 Prinjolata
Biscuits:
Butter Cream Filling:
To Decorate:
Method:
To make the Biscuits -
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Beat the sugar, vanilla and butter together until creamy.
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Lightly beat in the eggs then fold in the flours and baking powder.
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On a floured surface knead the dough and form into a thick cigar shape. Cut into 1cm disks. Place the discs on a baking sheet and bake in oven 180C/350F for 20 minutes. Allow to cool completely.
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To save time and work, biscuits can be made a day ahead.
To make the Butter Cream -
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Beat the butter, icing sugar, vanilla and citrus zests together until creamy and fluffy.
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In a separate bowl whisk the egg whites and castor sugar until stiff and thick and fold into the butter cream.
To make the Prinjolata -
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Chop the biscuits into cubes and put them in a large mixing bowl. Add the butter cream and the rest of the filling ingredients.
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Line the inside of small bowls with clingfilm and press the filling inside. Refrigerate a few hours before decorating. Just in case you cannot remove the filling from the bowl put it in a larger bowl with hot water for 1-2 minutes and it will easily slip out.
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Topping and Decoration -
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Whisk the topping mix and double cream together until stiff.
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Cover the prinjolata, top with sliced cherries, almonds, crushed hazelnuts and drizzle with dark melted chocolate.
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Keep in the refrigerator until ready to serve.
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Enjoy!
Note
I have made big and small Prinjolata but I prefer them small because when sliced you will have an even amount of filling and topping.