Malta's Carnival delight! Some facts you might not know on the sweet history of Prinjolata
Prinjolata is one of Malta’s most iconic Carnival desserts - a grand, dome-shaped no-bake cake made from a mix of biscuits, cake, nuts, and rich buttercream, all topped with Italian meringue and other sweet treats. It's as indulgent as it sounds and is truly a masterpiece in the world of Maltese desserts.
This treat has been around since the 16th century, during the time of the Knights of St. John, who were known for their extravagant balls and masquerades around Carnival time. While Carnival celebrations in Malta and Gozo have evolved since then, the prinjolata seems to have stood the test of time. There's some debate about its true origins, with some speculating that the dessert could have been influenced by Sicily's own Carnival treat, the 'pignoccata'.
What makes the prinjolata so unique is that it’s an embodiment of everything Carnival stands for - color, flair, and festivity. This eye-catching dessert is often seen in confectionery windows across Malta and Gozo in the weeks leading up to Carnival. Unlike other more subtle sweets, the prinjolata certainly stands out!
The name 'prinjolata' comes from the Maltese word for pine nut - ‘prinjol’ - which is one of the main decorations on the dessert’s exterior. However, it’s not the key ingredient. The dessert itself is made from sponge cake, cream, condensed milk, vermouth, biscuits, and citrus peel, and it's decorated with chocolate, candied cherries, and roasted pine nuts. The result is a decadent and festive treat perfect for Carnival, particularly because the prinjolata is seen as the 'last sweet' before Lent begins, when many Maltese give up sweets for 40 days as a sign of sacrifice.
Want to make your own? Yesenia from Apron & Whisk offers a great recipe for making this beloved dessert, and for those looking for a vegan version, there’s also an option for that too!
Happy Carnival and enjoy your prinjolata!