Zakynthos Frygania or Zakynthos Ekmek with Tsoureki

INGREDIENTS
For the syrup:
400g sugar
300ml water
1 tbsp mastic vanilla submarine
For the cream:
1 liter milk
6 egg yolks
100g cornflour
180g sugar
1 tsp vanilla
80g frozen butter
For the whipped cream:
350ml cream
30g powdered sugar
Vanilla
Additionally:
1/2 kilo Tsoureki, sliced
A few strawberries
Strawberry syrup
Sliced almonds
Cinnamon
METHOD
1. Cut the Tsoureki into 1cm thick slices and bake at 120 degrees Celsius for about 1 hour until it hardens and takes on a nice color.
2. In a saucepan, combine the sugar, water, and mastic vanilla submarine. From the moment it starts to boil, continue boiling for 2 minutes.
3. For the cream, in a bowl, mix the eggs, cornflour, sugar, and 100ml of milk until smooth and without lumps. Then, in a saucepan, combine the remaining milk with the cream mixture and cook until the pastry cream thickens. At the end, add vanilla and butter.
4. In a baking dish, lay out the Tsoureki to cover the bottom. Then, pour over the syrup followed by the cream. Cover with cling film and let it cool and set well.
5. In a mixer, whip the cream, powdered sugar, and vanilla until it becomes whipped cream.
6. Spread the whipped cream over the chilled dessert. Decorate with some strawberries or cherries, sliced almonds, cinnamon, and a drizzle of syrup.
Good luck!

[@solsbarbers]

Very nice chef

[@therealgreekchef]

Thanks a lot