Prinjolata
The Quirky Foodster Team
Ingredients
- Sponge cake, broken into pieces — 1 (or 1 batch homemade sponge, about 500 g / 1 lb 2 oz)
- Butter, softened — 1 cup (225 g / 8 oz)
- Icing sugar — 1.5 cups (180 g / 6.5 oz)
- Pine nuts, toasted — 1/2 cup (70 g / 2.5 oz)
- Almonds, chopped and toasted — 1/2 cup (70 g / 2.5 oz)
- Marsala or sweet wine — 1/4 cup (60 ml / 2 fl oz)
- Dark chocolate, melted — 100 g (3.5 oz)
- Glacé cherries, to decorate
- Desiccated coconut, to decorate
Method
- Beat the softened butter and icing sugar together until light and fluffy.
- Sprinkle the marsala or sweet wine over the broken sponge pieces to moisten them.
- Fold half the toasted pine nuts and almonds into the buttercream.
- Mound the moistened sponge pieces onto a serving platter, pressing gently into a rough cone or mound shape.
- Cover the mound with the buttercream, smoothing it over the surface.
- Drizzle with melted chocolate and press the remaining nuts into the sides.
- Decorate with glacé cherries and a dusting of desiccated coconut to resemble snow.
- Chill for at least 1 hour before serving.
Introduction: An elaborate mound-shaped sponge dessert layered with buttercream, almonds and pine nuts, traditionally made for Malta’s pre-Lenten Carnival.
Cultural Background: Prinjolata is one of the most visually striking Maltese sweets, its towering, snow-capped shape a highlight of Carnival celebrations, decorated with cherries and chocolate to mark the festive lead-up to Lent.
Tips: Work quickly when covering the sponge mound with buttercream so it stays neatly shaped. Chilling well before serving helps the dessert hold its structure when sliced.
Variations: Add a layer of jam between the sponge and buttercream for extra flavour. Use white chocolate drizzle instead of dark for a different finish.
Storage: Store covered in the refrigerator for up to 3 days.
Reheating: This is a cold, assembled dessert and is not reheated.
Nutrition: Per serving (approx.): 420 kcal, 6 g protein, 26 g fat, 42 g carbohydrate.
FAQs:
Q: When is prinjolata traditionally eaten?
A: It is closely associated with Carnival, the festive period
Q: Can I use a shop-bought sponge cake?
A: Yes, a plain shop-bought sponge works well as the
- Sponge cake, broken into pieces — 1 (or 1 batch homemade sponge, about 500 g / 1 lb 2 oz)
- Butter, softened — 1 cup (225 g / 8 oz)
- Icing sugar — 1.5 cups (180 g / 6.5 oz)
- Pine nuts, toasted — 1/2 cup (70 g / 2.5 oz)
- Almonds, chopped and toasted — 1/2 cup (70 g / 2.5 oz)
- Marsala or sweet wine — 1/4 cup (60 ml / 2 fl oz)
- Dark chocolate, melted — 100 g (3.5 oz)
- Glacé cherries, to decorate
- Desiccated coconut, to decorate
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