The super sugary Maltese traditional sweet for Carnival time. If you’re lucky enough to be in Malta, do try prinjolata if you get the chance! Else you can opt at preparing it at home… it ain’t a mission impossible you know!

We suggest you do not eat more than one portion at a time as it is a very sweet treat! Everyone loves it, kids and adults included. Here’s the recipe both in English and Maltese, for you to give it a go!

prinjolata slice carnival malta

INGREDIENTS (INGREDJENTI)

For the filling (Għall-mili):

  • 400g self-raising flour (400 gramma dqiq self-raising)
  • 400g sugar (400 gramma zokkor)
  • 7 eggs (7 bajdiet)
  • 1 tablespoon water (mgħarfa ilma)
  • 100g candied sherries (100 gramma ċirasa)
  • 100g roasted almonds (100 gramma lewż inkaljat)
  • 50g chocolate chips (50 gramma biċċiet taċ-ċikkulata)
  • 4 tablespoons Vermouth (4 kuċċarini Vermut)
  • 200g dessert topping (200 gramma krema)
  • 1 tablespoon vanilla (kuċċarina vanilla)

METHOD (METODU):

  • The core of the prinjolata made up mostly of crumbled pan di spagna.  To prepare the pan di spagna preheat the oven to 180°C.  In an electric mixture beat the sugar and the eggs until they form a white cream with small peaks.  Add teaspoon of vanilla and sift the flour in the mixture and slowly beat until combined.  Do not over beat the mixture because the final sponge will not be soft.
  • Għandek bżonn pan di spagna mfarrak għall-prinjolata. Tista’ tixtroha lesta jew tagħmilha inti. Biex tagħmilha saħħan il-forn għal 180°C. Ġol-mixer ħallat iz-zokkor u l-bajd sakemm ikollok xkuma. Żid kuċċarina essenza tal-vanilla u d-dqiq. Ħawwad sakemm kollox jamalgama ruħu flimkien. Tħawwadtx iżżejjed għax ma jiġix spanġ artab!

pan di spagna

  • Once all the ingredients are amalgamated add the tablespoon of water to the mixture and stir.  Pour the mixture into a greased pan and place in the oven for about 35 – 40 minutes, until the Pan di Spagna forms a golden brown crust.  When the sponge is ready set aside and let it cool.
  • Meta l-ingredjenti kollha jkunu amalgamaw sew, żid mgħarfa ilma mat-taħlita u ħawwad. Itfa’ t-taħlita f’dixx midluk u poġġi fil-forn għal madwar 35-40 minuta sakemm il-pan di Spagna jifforma qoxra. Meta jkun lesta, oħorġu mill-forn u ħalliġ jiksah.

sponge crumbs

  • Cut the sponge into bite size chunks. Pour the vermouth on the sponge, add the chocolate chips, the halved candied cherries and the chopped almonds. Prepare 200 grams of desert topping mix and add to the sponge mixture.  Use a wooden spoon to stir the ingredients until all the sponge mixture sticks together.
  • Aqta’ l-ispanġ f’biċċiet żgħar (ara stampa). Żid il-Vermut mal-ispanġ, il-biċċiet taċ-ċikkulata, iċ-ċirasa u l-lewż. Prepara 200 gramma ta’ krema u żidha mal-ispanġ. Uża mgħarfa tal-injam biex tħawwad l-ingredjenti kollha flimkien sakemm kollox jgħaqad ma’ xulxin.

 forma prinjolata

  • To form the traditional dome shape pour the mixture into a rounded bowl (about 20 cm diameter) and compress the mixture in the bowl. Place the bowl with the compressed ingredients into the fridge and let it cool overnight.
  • Biex tifforma l-prinjolata, poġġi t=taħlita lesta ġo skutella tonda u kkumpressa t-taħlita kemm tista’ fl-iskutella. Poġġi kollox fil-friġġ biex jiksaħ mal-lejl.

decorate prinjolata

  • The next day use a sharp knife to lightly help the dome shaped prinjolata out of the bowl. To frost the prinjolata prepare the rest of the desert topping mix and using a spatula cover the dome with the desert cream. Carefully place the halved candied cherries on top of the covered dome. Use different coloured cherries, yellow, red and green to give the prinjolata a more lively look (remember it is prepared for carnival). Melt the chocolate and use a piping bag to draw thin lines starting from the top of the dome sliding down to its sides.
  • L-għada uża sikkina biex tneġġi l-prinjolata minn ġol-iskutella. Biex tiksi l-prinjolata prepara l-kumplament tal-krema u iksi b’imgħarfa ċatta. Żejjen biċ-ċirasa ta’ kuluri differenti – isfar, aħmar, aħdar. Ħoll iċ-ċikkulata u bil-piping bag żejjen b’linji mħarbta.