Ch-EAT's Prinjolata with Perlini Surprise
This is Ch-EAT's take on the famous Carnival dessert. Our version contains no raw egg and is filled with delicious perlini.
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Ingredients:
300g Lady Fingers or Plain Sponge Cake
1 Can (397g) Nestlé Carnation Condensed Milk (ħalib magħqud)
40g Roasted Almonds
40g Roasted Hazelnuts
50g Glazed Cherries
40g Roasted Pinenuts
40g Chocolate Chips
1 Orange Zest
1 Lemon Zest
3tbsp Whiskey
150g Perlini
1 Can Nestlé Sterilized Cream (refrigerated)
2tbsp Icing Sugar
1/4tsp Vanilla Essence
20g Melted Dark Chocolate
Directions:
1. In a large bowl crumble the ladyfingers or sponge cake into small pieces.
2. Roughly chop the hazelnuts and almonds and add them to the bowl.
3. Add the pinenuts and halved cherries. Leave some of these aside for decoration.
4. Add the chocolate chips, orange, and lemon zest.
5. Lightly mix everything together.
6. Add the whiskey and the condensed milk and mix everything well until you get a sticky dough-like texture.
7. Get a small bowl with a rounded bottom and cover it with cling film.
8. Transfer the mixture and press it gently in the bowl.
9. Using a small glass create a cavity in the center.
10. Refrigerate for at least an hour.
11. In the meantime mix together the chilled Nestlé cream, icing sugar, and vanilla essence.
12. Get the prinjolata mixture from the fridge, remove the glass and fill the hole with perlini.
13. Gently flip onto your serving plate and cover with the cream.
14. Decorate with halved cherries, pinenuts and drizzle the melted chocolate.
15. Refrigerate for at least 2 hours before serving.
