Prinjolata (traditional Maltese Carnival sweet )

This is my easy Prinjolata recipe

This is not the traditional Prinjolata recipe but its delicious and fun to make it with your
I made 14 (would have made 15 but the ‘tasters’ wanted to check it out 😉 ) I used a muffin tin foil cup as a measure and for shape.
Crush 2 packets of savoiardi type biscuits used for tiramisu ,no need to crush finely. Add 350 g chopped mixed nuts or nuts of your choice. 350 g chopped chocolate ,if you like you can add chopped cherries and candied peel. My family do not like these so I left them out. Then add the juice of 1 orange and I added a few drops of sherry flavouring. I also added some coloured candy sprinkles . Add 1 3/4 tins of sweet condensed milk. Stir in then knead with wet hands to make sugar its mixed in . Line trays or a dish with baking paper . I find it best to rinse the tin foil muffin cup each time so the small prinjolata so it is easy for the small prinjolata to slide out of the cup onto the lined tray. When they are ready chill in the fridge to firm up . Waiting for mine to chill before decorating .
For the Prinjolata icing place 4 egg whites, sugar and 1/4 cup cold water in a large heatproof bowl. Whisk to combine. Place bowl over a saucepan of simmering water. Using an electric hand mixer, beat egg white mixture for 15 minutes or until stiff peaks form.
Step 2
Remove bowl from heat. Beat until cooled.
This makes quite a lot of icing so if you do not have much to ice half the recipe.Cover the Prinjolata with this icing.DSCF2310 DSCF2292 DSCF2293 DSCF2295
Decorate with cherries,nuts and drizzle melted chocolate .

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