Description
A festive, dome-shaped dessert from Malta, Prinjolata is a delightful mix of crumbled sponge cake, nuts, and chocolate, all bound together with a rich, creamy filling. Topped with cherries, almonds, and drizzled chocolate, it’s the perfect treat for Carnival celebrations!
Ingredients
Units
Scale
For the Base:
- 1 store-bought or homemade sponge cake (about 8 inches)
- 1/2 cup toasted pine nuts
- 1/2 cup chopped almonds
- 1/4 cup candied cherries, chopped
- 1/4 cup chocolate chips
- 2 tablespoons rum or almond liqueur (optional)
For the Cream Filling:
- 1 1/2 cups unsalted butter, softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 1/2 cup sweetened condensed milk
For Decoration:
- 1 cup whipped cream or royal icing
- 1/4 cup sliced almonds
- 1/4 cup candied cherries, halved
- 1/4 cup melted dark chocolate
Instructions
- Prepare the Base: Crumble the sponge cake into small pieces in a large bowl. Mix in toasted pine nuts, chopped almonds, cherries, and chocolate chips. Drizzle with rum or liqueur if using.
- Make the Filling: In a bowl, beat butter and powdered sugar until creamy. Add vanilla extract and sweetened condensed milk, beating until smooth.
- Combine: Fold the cake mixture into the cream filling until well combined. Shape the mixture into a dome and place on a serving plate.
- Decorate: Cover the dome with whipped cream or royal icing. Garnish with sliced almonds and candied cherries, then drizzle with melted dark chocolate.
- Chill & Serve: Refrigerate for at least 2 hours before serving to allow flavors to set.
Notes
- For a twist, try substituting hazelnuts for almonds or drizzling with white chocolate instead of dark chocolate.
- This dessert is traditionally enjoyed during Carnival in Malta but is delicious any time of year!
- Store leftovers in the fridge for up to 3 days.
