Prinjolata is a festive Maltese dessert traditionally made for Carnival (il-Karnival). This spectacular creation is a rich dome-shaped cake layered with sponge, pastry pieces, cream, and nuts, then covered in fluffy meringue and decorated generously with pine nuts (prinjoli), glacé cherries, and chocolate. It’s indulgent, theatrical, and unmistakably Maltese.

Ingredients

Base & Filling:

• 1 ready-made sponge cake (about 500g) or homemade vanilla sponge
• 250g shortcrust pastry (baked as thin sheets or broken pieces)
• 120g dark chocolate, chopped
• 80g pine nuts (lightly toasted)
• 80g glacé cherries, halved
• 60g mixed peel (optional but traditional)
• 120ml rum or sweet liqueur (optional but common)

Pastry Cream:

• 500ml milk
• 4 egg yolks
• 100g sugar
• 40g cornflour
• 1 tsp vanilla extract

Whipped Cream:

• 300ml cold double cream
• 2 tbsp icing sugar

Meringue Topping:

• 4 egg whites
• 200g caster sugar

Instructions

1. Make the Pastry Cream: Heat the milk in a saucepan until just simmering. In a separate bowl, whisk together the egg yolks, sugar, and cornflour until smooth. Gradually add the hot milk while whisking constantly. Return the mixture to the saucepan and cook over medium heat, stirring continuously, until thick and glossy (about 5 minutes). Stir in the vanilla extract. Transfer to a bowl, cover with cling film touching the surface to prevent a skin, and cool completely in the refrigerator.

2. Prepare the filling: Break the sponge cake into rough chunks (about 3-4cm pieces). Break the baked shortcrust pastry into similar-sized pieces. In a large bowl, mix together the sponge pieces, pastry pieces, chopped chocolate, pine nuts (reserving some for decoration), halved cherries (reserving some for decoration), and mixed peel if using. Sprinkle with rum or liqueur if using and toss gently.

3. Whip the cream: In a clean bowl, whip the double cream with icing sugar until it forms soft peaks. Don’t over-whip.

4. Combine: Fold the cooled pastry cream into the sponge mixture until well distributed. Then gently fold in the whipped cream. The mixture should be moist but able to hold a shape.

5. Shape the dome: On a large serving plate, pile the mixture into a dome shape, packing it gently with your hands. It should be roughly 20-25cm in diameter and domed like a hill. Refrigerate while you make the meringue.

6. Make the meringue: In a very clean bowl, whisk the egg whites until they form stiff peaks. Gradually add the caster sugar, one tablespoon at a time, whisking continuously until the meringue is glossy, firm, and holds stiff peaks.

7. Cover with meringue: Spread the meringue all over the dome, covering it completely. Use a palette knife or the back of a spoon to create swoops and peaks for a textured appearance.

8. Decorate: Top generously with the reserved pine nuts, glacé cherries, and a drizzle of melted chocolate. Some people also add colorful sprinkles or candied violets. If desired, lightly torch the meringue with a kitchen blowtorch for golden-brown tips.

9. Chill: Refrigerate for at least 3-4 hours before serving to allow everything to set and the flavours to meld together.

Serving Suggestions

• Best served well chilled straight from the refrigerator
• Very rich - small slices are traditional
• A true Carnival centrepiece dessert
• Often the star of Carnival celebrations and parties
• Can be made a day ahead - keeps well refrigerated
• Serve on a decorative platter for maximum visual impact

Traditional Notes & Tips

• The name comes from “prinjoli,” the Maltese word for pine nuts
• Some older traditional versions include candied pumpkin pieces
• It’s more of an assembled dessert than a baked cake - no oven needed for assembly
• Every family has slight variations - some add biscuits, others add more chocolate
• The dome should be stable but not too compact - gentle packing is key
• If the mixture seems too dry, add a splash more rum or some milk
• If too wet, add more crushed pastry or sponge pieces
• The meringue can be torched or left white - both are traditional
• Some bakers add food coloring to the meringue for a festive look
• Pine nuts can be expensive - some families use almonds or hazelnuts instead
• The pastry pieces add crucial texture - don’t skip them
• Can be made in individual portions in small bowls or glasses
• Traditionally made during Carnival week (February/March) but enjoyed year-round at celebrations
• The more decorations, the more festive - don’t hold back on cherries and chocolate