Maltese Carnival in a Bite: Chef Lorraine Cauchi's Prinjolata Recipe Revealed!
Prinjolata: Malta's Traditional Carnival Dessert
In the midst of Malta’s vibrant Carnival celebrations, somewhere between the colourful parades and marching bands, there’s a sweet indulgence that steals the spotlight year upon year: the princely Prinjolata. If you are due to visit the islands around this period, keep your eyes peeled in bakeries and supermarkets for this colourful delight, and grab one quick- it’s not around for long!
If you have never seen one before, the Prinjolata is a true confectionary marvel, towering with layers of crumbled sponge cake and biscuit, topped with a crown of cream, and sprinkled with candied fruits and nuts. It’s not just a dessert; it’s a seasonal tradition that whisks many locals back to their childhood years!
Join us on a culinary adventure as we delve into the heart of Malta’s Carnival in the coming weeks and uncover the secrets behind the Prinjolata’s irresistible charm. But why stop there?
Today we’re bringing the carnival spirit straight to your kitchen with an exclusive recipe crafted by the talented Chef Lorraine Cauchi.
So, whether you’re a seasoned chef or a novice in the realm of desserts, get ready to channel your inner Maltese confectioner and recreate this popular sweet sensation in the comfort of your home!
- Ingredients
Biscuit Mixture:
- 300g/10.6oz Plain Flour
- 300g/10.6 Self-Raising Flour
- 300g/10.6oz Unsalted Butter
- 200g/7oz Sugar
- 2 Eggs
- 1 Tbls Baking Powder
- 1 Tbls Vanilla Essence
Butter Cream Filling:
- 250g/8.8oz Unsalted Butter
- 175g/6.2oz Icing Sugar
- 1 Tbls 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 Chocolate, chopped
- 1 Tbls Vermouth
To Decorate:
- 1 Pkt 200g/7oz Topping Mix (powder whipping cream)
- 1 Elmlea Double Cream (Heavy Cream)
- 50g/1.76oz Dark Chocolate
- Cherries
- Almonds
- Crushed Hazelnuts
Recipe
To make the Biscuit Mixture:
First beat the sugar, vanilla and butter together until creamy. Lightly beat the eggs, then fold the flour and baking powder. On a floured surface, knead the dough, form it into a thick cigar shape, and cut it into 1cm disks. Put the discs onto a baking sheet and bake in oven 180C/350F for 20 minutes. Allow to cool completely. To save time, this mixture can be made a day ahead.
To make the Butter Cream:
Beat the butter, icing sugar, vanilla and citrus zests together until creamy and fluffy. Whisk the egg whites and castor sugar in a separate bowl until stiff and thick and fold into the buttercream.
To make the Prinjolata:
Chop the biscuits into cubes and put them in a large mixing bowl. Add the buttercream and the rest of the filling ingredients. Line the inside of your bowls with clingfilm and press the filling inside. Refrigerate a few hours before decorating. If you cannot remove the filling from the bowl, put it in a bigger bowl with hot water for a few minutes, and it will easily slip out.
Topping and Decoration:
Whisk the topping mix and Elmlea cream together until stiff. Cover the Prinjolata, top with sliced cherries, almonds, crushed hazelnuts and drizzle with melted chocolate. Keep in the refrigerator until ready to serve.
For more local recipes and information about Chef Lorraine Cauchi, you can follow her popular page Lolly’s Kitchen here.
