Print Options:

Prinjolata

Prinjolata is a loved traditional Maltese Carnival Dessert made with homemade biscuits, nuts and buttercream covered with cream and other toppings.

[adrotate group="2"] [adrotate group="4"]

Cooking Method
Cuisine
Courses
Difficulty Beginner
Time
Prep Time: 1 hr Cook Time: 20 mins Rest Time: 4 hrs Total Time: 5 hrs 20 mins
Cooking Temp 180  C
Best Season Suitable throughout the year
Ingredients - Serves 4-5 Prinjolata
    Biscuits:
  • 300g/10.6oz Plain Flour
  • 300g/10.6 Self-Raising Flour
  • 300g/10.6oz Unsalted Butter
  • 200g/7oz Sugar
  • 2 Eggs
  • 1 Tbsp Baking Powder
  • 1 Tbsp Vanilla Essence
    • Butter Cream Filling:
  • 250g/8.8oz Unsalted Butter
  • 175g/6.2oz Icing Sugar
  • 1 Tbsp Vanilla Essence
  • 2 Egg Whites
  • 100g/3.5oz Castor Sugar
  • Grated Zest of an Orange and Lemon
  • 150g/5.3oz Blanched Almonds, roasted and roughly chopped
  • 150g/5.3oz Roasted Hazelnuts, roughly chopped
  • 100g/3.5oz Pine Nuts, roasted
  • 110g/3.9oz Milk Cadbury Chocolate, chopped
  • 1 Tbsp Vermouth
    • To Decorate:
  • 1 Pkt (200g/7oz) Topping Mix (Powdered Whipping Cream)
  • 1 Tub 270ml Double Cream/Heavy Cream
  • 50g/1.76oz Dark Chocolate, melted
  • Cherries
  • Almonds
  • Crushed Hazelnuts
Method:
    To make the Biscuits -
  1. Beat the sugar, vanilla and butter together until creamy.
  2. Lightly beat in the eggs then fold in the flours and baking powder.
  3. 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.
  4. To save time and work, biscuits can be made a day ahead.
    5. To make the Butter Cream -
  5. Beat the butter, icing sugar, vanilla and citrus zests together until creamy and fluffy.
  6. In a separate bowl whisk the egg whites and castor sugar until stiff and thick and fold into the butter cream.
    7. To make the Prinjolata -
  7. Chop the biscuits into cubes and put them in a large mixing bowl. Add the butter cream and the rest of the filling ingredients.
  8. 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.
  9. Topping and Decoration -
  10. Whisk the topping mix and double cream together until stiff.
  11. Cover the prinjolata, top with sliced cherries, almonds, crushed hazelnuts and drizzle with dark melted chocolate.
  12. Keep in the refrigerator until ready to serve.
  13. 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.

Read it online: https://lollyskitchen.com.mt/recipe/prinjolata-2/