• Time:
    1 hour
  • Serves:
    2 prinjolatas (20 cm diameter)

Easy traditional Maltese recipe prepared during Carnival time.


Filling Frosting
400 grams self raising flour 100 grams dessert topping mix
400 grams sugar 100 grams candied cherry
7 eggs 100 grams chocolate
tablespoon water
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.

prinjolata - sponge crumbsprinjolata - sponge, candied cherryprinjolata - dome

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.

prinjolata - covered with topping mixprinjolata - candied cherriesprinjolata

Now hurry to finish off the prinjolata because soon it will be lent 😉

Related Entries


  1. Natalie says:

    Hi, could you please tell me what ‘dessert mix’ is? I am desperate to make this recipe but being from Australia, I am unsure how to replicate this ingredient. Thanks so much in advance 🙂

    1. admin says:

      Dessert mix is a dried powdered frosting. If it is not available in your country, you could use the following homemade frosting :

      • 300 g caster sugar
      • 2 egg whites
      • 4 tablespoon hot water

      Beat the egg whites with an electric whisk.
      Gradually add the caster sugar and water while beating until it start to form stiff peaks.

      Hope you enjoy the recipe.