Prinjolata | Malta's Traditional Carnival Dessert

This famous Maltese dessert got its name 'Prinjolata', form the Maltese word 'Prinjol' which means pine nuts. Pine nuts are used in the 'Prinjolata' in both the filling and decoration. 'Prinjolata' is a famous Maltese dessert associated with the carnival period. The video shows the process of making a 'Prinjolata' from A to Z, starting with the biscuits recipe and ending with the decoration. This is an easy dessert that is definitely worth a try!

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Recipe:-

Biscuits (Yields 20 oz / 570 g):

10 1/2 oz (300 g) Self-raising flour
5 1/3 oz (150 g) Unsalted butter
2 tsp. Baking powder
1 tsp. Vanilla essence
Lemon zest
4 oz (110 g) Powdered sugar
2 Egg yolks
1 tbsp. Evaporated milk

Prinjolata Filling:

20 oz (570 g) Biscuits
3 1/2 oz (100 g) Roasted blanched almond
3 1/2 oz (100 g) Roasted hazelnuts
1 3/4 oz (50 g) Roasted pine nuts
1 3/4 oz (50 g) Candied peel
7 oz (200 g) Glace cherries, halved
3 1/2 oz (100 g) Dark chocolate, chopped
Lemon and Orange Zest

Buttercream:
8 3/4 (250 g) Unsalted butter
14 oz (400 g) Powdered sugar
1 tbsp. Whiskey
1 tsp. Vanilla essence

Italian meringue:
2 Egg whites, pasteurized
1/4 tsp. Cream of tartar
1/3 cup Water
2/3 cup Sugar

Topping:
Italian meringue
Glace cherries, halved
Pine nuts, roasted
Slide blanched almond, roasted
Dark chocolate, melted

00:00 - Intro.
00:09 - Making the sweet finger biscuits.
04:27 - Preparing the dry ingredients for the Prinjolata.
06:53 - Making the buttercream.
08:11 - Making the Prinjolata dome.
09:48 - Making a basic Italian meringue.
12:48 - Decorating the Prinjolata.
15:10 - Tasting the Prinjolata.

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