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My homemade Prinjolata Recipe

   
 

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     My homemade Prinjolata

Category   Desserts - Breads
Sub Category   None
Servings   Big one- 12 portions
Preptime   1 hr - overnight

Ingredients
For the sponge. For 18 cm tin - another 20cm tin.
6 eggs
250g self-raising - 200g sugar
1 teaspoon vanilla essence
For the filling-
200ml Double cream light (Elmea to mix and to decorate)
1pkt 150g Whipping cream (Dolceneve Paneangeli to mix and to decorate)
450ml cold milk (used light)
100g plain biscuits crushed - Some shots of whisky
 
90g pine nuts toasted (leave some to decorate)
Some almonds roughly chopped - Candied peel about 4-5 tblspoon
150g glace cherries (some to chopped and leave to decorate)
1 teaspoon vanilla essence
To decorate-
Glac'e cherries, cut in halves
60g melted (Bain-Marie) dark chocolate (used Icam)
Some toasted pine nuts
Elmea double cream - Whipping Cream (Dolceneve Paneangeli)

Instructions
Method Sponge- Break eggs into bowl, and whisk lightly, add sugar and whisk well until thick, creamy and almost white in colour. Place in a well-greased 18cm tin and 20cm tin. Bake in a moderate oven on 180c for about 30-35 minutes. Leave to cool.
Method Filling- Whip the Dolceneve with the milk for 5-6 minutes on maximum speed to stiff peaks, recipe at the back of the packet. Slowly add the double cream and the vanilla essence and mix gently.
Moisten 2 dome - shape molds (1 big and 1 small), and cover with a layer of cling wrap. (I didn't done this, cause , it always manage to take it out from the mold, but if you afraid to do this, better to moisten and cover). Cut out sponge to cover from inside the mold all around and 1 disc for the base, not too thick. Moisten the sponge from inside with whisky and spread some cream mix. Leave aside. In a bowl cut some of the sponge in small cubes or in bread crumbs, add the crushed biscuits, toasted pine nuts, chopped almonds, candied peel, chopped cherries. Mix and sprinkle some whisky to moisten, and add some of the cream mixture. Mix everything together. Layer some of the sponge mixture filling in the mold, put some of the cream not much, and continue this procedure, till the mold is full. Always press it down. Cover with cling wrap and put in fridge to chill overnight.
After insert a knife all around the mold to loosen it then unmold the prinjolata and if you have the cling wrap, remove it and put a plate on top of it and turn it upside down on a plate. Coat the prinjolata with whipped cream and decorate with glac'e cherries, pine nuts and melted chocolate. This will come very light and it's really delicious. Enjoy -)
Serving Suggestions
At tea time, coffee time, after lunch or after dinner


Originally Submitted
2/22/2015





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