Prinjolataa traditional Maltese sweet for Carnival celebrations.

Created by Monica

Farrugia

Ingredients for the PrinjolataSponge cake

Biscuits

Cherries

Candied peel

Icing sugar

Margarine

Condensed milk

Vanilla essence

Almonds

Chocolate

Whip cream

Mix the margarine

mixture with the dry

mixture and blend well

both until you have a

soft and moist, dough

like mixture.

Beat togethersugar

Margarine

Condensed milk

Vanilla essence

Mix together

Sponge, cut into small pieces

Biscuits, roughly broken

Cherries

Candied peel

Almonds

Mix the margarine mixture, with the sponge mixture, and blend well until a soft, moist mixture is formed

Line some containers with baking sheet and put some mixture in each one.

It is very important to press the mixture well into the container and leave for at least one night in the fridge.

Take the moulds out of the

fridge, turn them upside

down on a dish or something similar and peel

off , carefully the baking

sheet.

Prepare the cream which you prefer for covering the prinjolata. A butter knife or spatula will be fine for this job.

Cherries, almonds and chocolate are cut into small

pieces and used for decorating the Prinjolata.

And the Prinjolta is ready…..now some fun…..so let us get ready for Carnival, Caw!

Happy Carnival