Easy traditional Maltese recipe prepared during Carnival time.
|400 grams self raising flour||100 grams dessert topping mix|
|400 grams sugar||100 grams candied cherry|
|7 eggs||100 grams chocolate|
|100 grams candied cherry|
|100 grams roasted almonds|
|50 grams chocolate chips|
|4 table spoons vermouth|
|200 grams desert topping|
|1 tablespoon vanilla|
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.
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.
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 (for preparation check the instructions on the packet) and add to the sponge mixture. Use a wooden spoon to stir the ingredients until all the sponge mixture sticks together. 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.
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 colored 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.
Now hurry to finish off the prinjolata because soon it will be lent 😉