6 toast rusks (200 gr. approximately)
For the syrup
800 ml water
300 gr. sugar
2 tbsp raw honey
1 cinnamon stick
2 tbsp vanilla extract or 1 lemon peel
For the custard cream (crème patisserie)
700 ml milk
300 gr. heavy whipping cream
80 gr. corn flour
2 eggs
4 egg yolks
130 gr. sugar
1 vanilla pod
lemon zest from 1 lemon
For the whipping cream
400 gr. heavy whipping cream
2 tbsp icing sugar
1 tsp vanilla extract
Ground cinnamon for dusting
Roasted cinnamon for sprinkling


1.For the custard cream
2.In a medium sized heavy saucepan, heat milk and heavy whipping cream in medium temperature. Add vanilla pod and lemon zest.
3.In a mixing bowl, whisk corn flour, sugar and eggs.
4.Add with a big spoon part of milk to the egg mixture and whisk constantly.
5.Continue whisking until combined and then transfer the mixture to the saucepan stirring constantly.
6.When custard starts to become thick and creamy remove from the heat and whisk for another minute.
7.Place custard cream to a porcelain or glass bowl and put a plastic wrap onto the surface of it, so it doesn’t form any “skin” on top.
8.Let aside to come to a room temperature and put to the fridge to cool.
9.For the syrup
10.In a small pot, add sugar, water and cinnamon stick. Stir and bring to boil over high heat. Stir using a whisk, up to the point the syrup starts to boil.
11.When it starts boiling, stop stirring as syrup may crystallize.
12.Remove from heat and let the syrup aside to cool. Add honey and stir until melted.
13.Lay the toast rusks, in the pan, in order to cover the bottom of the pan.
14.Pour the hot syrup on top using a ladle. In the beginning, all the rusks may not fit in the dish, but they will soon soak the syrup and you will be able to add all of them in the dish.
15. The syrup will cover all the rusks and gradually will absorb it.
16.Leave to soak for ½ an hour and put to the fridge to cool down.
17.For the assembling
18.With a hand held mixer mix custard cream to get fluffy.
19.Add it on top of the syrup-soaked rusks (once they have cooled down).
20.For the whipped cream - Crème Chantilly in French
21.Using an electric mixer (hand held mixer or a stand mixer fitted with a whisk attachment), whip the heavy cream, sugar, and vanilla extract on medium-high speed until soft peaks form, about 3-4 minutes.
22.Once soft picks start to form on the surface of the cream, reduce speed to medium-low and start adding the sugar gradually.
23.Keep beating until a nice and thick cream has formed. Please do not over beat.
24.Add the whipped cream on top of the custard cream and then spread it out evenly with a spoon or a pastry spatula.
25.Sprinkle with ground cinnamon and almonds.
26.Place to the fridge 2 hours before serving.


  1. I usually make custard cream the night before. I keep it in the fridge, covered with a plastic wrap. In that way I don’t lose time the next day with the assembling.
  2. I add raw honey after the syrup cools down a little, because extremely high temperature destroys valuable ingredients of it.
  3. As an alternative, you can use toasted tsoureki rusks.
  4. For a baking dish 35x 23 cm.

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