Bring on the Carnival with Priniolata Pops

Carnival is a big event on the island with a long weekend of celebration starting Thursday and ending Tuesday.

Last week when we were at the cafe in the City , I pointed out a display of the traditional carnival pine nut cakes (Prinjolata pronounced Priniolata), although pine nuts are only used to decorate.

The cake is rich and sweet, so sweet that you can probably only eat small portions. I somehow always feel that the cake never looks attractive once it is cut up and you have left overs to store.

So today I have made bite size versions, carnival cake pops covered in white chocolate and I used green and red glacé cherries, pine nuts and drizzles of dark chocolate to decorate, keeping aesthetics traditional. I used Renato’s original recipe to make the cake but after we had a couple of slices i made these pops and I am including a photo recipe of how I made them.

Break down the whole Priniolata cake in a mixture and roll I to small equal size balls.

You will need a bar of white melting chocolate.

Place the white chocolate in a bowl in the microwave and heat up for 30 seconds, take out stir, if not melted yet, put in for another 30 seconds and repeat until the chocolate has melted. Add a tablespoon of vegetable oil and stir. This gives it a glossy finish and makes it more workable.

Dip each ball into the white chocolate and place neatly on a tray covered with a baking sheet.


Place in the fridge for half an hour.

Place the dark melt able chocolate in a bowl and into the microwave, again 30 seconds each time as for the white chocolate above.

I used a small sieve to pour in the melted dark chocolate and drizzle over the pops moving your hand back and forward to have a uniform pattern.


Cut up the cherries and I used pine notes which I lightly pan roasted for a better flavor. Some people use pistachios.

Dip a piece of red cherry, green cherry and pine nut into melted chocolate and arrange neatly on top of each pop.


Trim the bottom gently of each pop with a sharp knife to give it a neat finish.


19 responses to “Bring on the Carnival with Priniolata Pops”

    1. Thank you Elaine, very colorful !

      1. Very!!! Almost too pretty to eat! X

        1. yes a twist on the traditional ! pleased that you like them …

          1. I kinda love all you do.

  1. love these, so pretty. I can’t seem to get to the link for the recipe though?

    1. Thank you, this is the recipe by photo for the pops… I am posting Renato’s recipe for the cake today !

  2. These priniolata pops look absolutely delectable and gorgeous. I must have missed something… I did not understand exactly what is the recipe for priniolata ‘cake’?

    1. Thank you Fae, this post is for the pops, the cake recipe for Renato’s cake is being posted today !

  3. I love, love chocolate, and this recipe looks so delicious, even though I put some pounds on this cold winter and I should not be eating sweets anymore I think I’m going to try and make it 🙂
    Thank you.

    1. They are delicious, we are still eating them… Don’t we all put on a few pounds over the winter season. ? :)). Let me know how they turn out if yountrynthem !

  4. AAAAAaaaaaa, you are fantastically beautiful! I adore everything you are sharing here. Thank You, thank You very much for Your Endless Love to Live. I am inspired by your personality, and have a happy Spring!

    1. How very sweet of you Glorianna, what lovely things to say about me ! I am glad you enjoy my writing… Your writing is also very positive and uplifting, thank you !

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