Three years ago, I visited the island of Zakynthos, located among the Ionian Islands, off the coast of Patras.

My hotel was located in the island’s main town and specifically near Solomos (Dionysios) Square, named after the poet who wrote the Greek National Anthem’s lyrics.

I ordered one of the island’s specialties, the “Frigania” from the Kokkinos Vrahos Cafe. The version you see here is inspired by that delicious moment at the cafe.

Frigania From Zakynthos

(serves 12)

For the Base

16 Elite (or other brand) frigania or rusks

1 cup sugar

2 cups water

1 cinnamon stick (about 3 inch long)

2 whole cloves

For the Custard

3 1/2 cups of milk

1 cup sugar

1/3 cup + 1 Tbsp. corn starch

3 large eggs

2 tsp. vanilla extract

3 Tbsp. butter

1/8 tsp ground cinnamon

Whipped Cream

2 cups cold whipping cream

1/4 cup icing sugar

2 Tbsp. powdered milk (stabilizer)

1 tsp. vanilla extract

Garnish

Sour cherry spoon sweet

toasted sliced almonds

1. You will need a deep 8.5″ x 11 deep pan or Pyrex. Lay the rusks flat into the bottom of the dish.
2. For the syrup, add the sugar, water, cinnamon stick and bring up to a boil. Simmer for 7 minutes then take off the heat. Pour the syrup over the rusks, allow to cool.
3. To make the pastry cream, add all the ingredients except the vanilla, butter and cinnamon into a medium pot. Turn heat on to medium and constantly whisk until thickened. Take off the heat, add vanilla and butter and stir in. Allow the custard to cool for 20 minutes. Pour over rusks and smooth to even out. Sprinkle ground cinnamon over the custard. Allow custard to cool completely before topping with whipped cream.
4. For the whipped cream, add cold cream into bowl and whip to soft peaks. Gradually add sugar, powdered milk and vanilla until stiff peaks form.
5. Evenly spread whipped cream over custard. Place in the fridge to chill for at least two hours.
6. To serve, cut a piece and plate. Spoon over sour cherry spoon sweet and toasted almonds.