Anna Sultana's Prinjolata - Maltese Carnival Sweet with Butter Cream Filling

You've had a few days to get used to June.

Not so bad, is it?

Time to plan something special for a dessert.

For Father's Day.

For weddings.

For graduations.

For whatever.

Maltese recipes, for the most part, are pretty simple.

Mostly fruit and something dairy.

Great for the health, lousy for the presentation.

Okay... the family is expecting something pretty.

They've been exposed to way too much Martha Stewart.

Don't panic.

We've got something pretty.

Prinjolata is also called "Traditional Carnival Sweet".

Carnival, as in the week before Lent.

don't let that bother you.

It's just a name.

I mean, there aren't any Prinjolata police who'll come knocking at your door. 

You can make this whenever you want.

Or have to.

Like now.

Don't worry.  

It's not that hard to make. 

                        Prinjolata

Butter Cream:

Beat till light

225 g margarine

300 g confectioners' sugar

Add

1/2 teaspoon vanilla

Place in a bowl over a pan of boiling water

2 egg whites

250 g sugar

3 Tablespoons water

1/2 teaspoon vanilla

Beat with a mixer until stiff.

Remove from heat and cool.

When cool, fold the egg mixture

into the butter cream

Adding

100 g pine nuts

Cake:

Oil a deep round casserole dish.

Place in layers with the butter cream mixture

30 ladyfingers, cut into bite size pieces

Let stand overnight in fridge.

Invert on serving platter and turn out

Cover cake with 

2 containers prepared vanilla frosting

Drizzle on frosting

1 ounce unsweetened chocolate, melted

Decorate with

100 g glace cherries or candied peel or some of each

50 g pine nuts

You can use chopped almonds instead of pine nuts.

Some folks use sponge cake instead of ladyfingers.

Ma used ladyfingers.

Suit yourself.

Or the birthday boy.

It's time to party hearty!