Friday, June 10, 2011

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. 


Butter Cream:
Beat till light
225 g margarine
300 g confectioners' sugar
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
100 g pine nuts

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!

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