Method

Cream the butter and sugar until pale, beat in the egg, essence, juice and zest. Sift the flour and baking powder together and mix with the ground almonds. Knead the flours into the butter cream, adjusting with enough milk until it forms a soft paste. Turn out onto a lightly dusted surface, roll into 5 cm cigars, chop into 1 cm thick discs, transfer onto a baking tray, lined with baking paper & bake in a hot oven, temp 175°c for 15-20 minutes. Allow to cool down completely. For the filling, cream the butter and icing sugar. Whip the egg whites over a bain-marie, gradually whisking in the sugar, whisk in 2 spoons of boiling water and fold into the butter cream. Crush the biscuits into rough chips and bind together with the cream, nuts, cherries, chocolate chips and alcohol. Press the obtained mass into a lightly greased mould and allow setting preferably overnight. Un-mould the prinjolata over a serving tray and spread with the Italian meringue, decorate with nuts, cherries and drizzled chocolate.


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