Deconstructed prinjolata
Deconstructed food is pretty big right now. Robert Cassar takes all the flavours and textures of our favourite carnival dessert and interprets his own version of a prinjolata
Ingredients
- 120g butter
- 120g water
- 120ml milk
- 145g flour
- 6 eggs
- 100g butter
- 200g biscuits
- 30g candied peel
- 30g hazelnuts
- 50g sugar
- 300g egg whites
- 300g sugar
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