Zakynthian Frigania is a traditional chilled dessert, also known as the “sweet of Bohali,” as it was once the classic treat served in the cafés of the picturesque Bohali district of Zakynthos. It is made with simple ingredients: syrup-soaked rusks, pastry cream and whipped cream.

Translation | Amaryllis Tsegou

Originally created as an economical homemade dessert for celebrations and festivals, with similarities to ekmek, it has gradually become an integral part of Zakynthian gastronomic identity.

Zakynthian Frigania

Prep time: 30 mins | Cooking time: 30 mins | Total time: 1 hour | Waiting time: 6-8 hours | Servings: 12

Ingredients

For the base

  • 1 package wheat rusks

For the syrup

  • 250 g sugar

  • 300 ml water

  • 1 cinnamon stick

  • 1 strip lemon peel

For the cream

  • 1 lt full-fat milk

  • 180 g sugar

  • 4 eggs

  • 100 g cornflour

  • 1 vanillin capsule

  • 50 g butter, cubed

For the topping

  • 250 ml heavy cream

  • 20 g sugar

  • 75 g toasted almonds, coarsely chopped

  • a little ground cinnamon

Directions

  1. To prepare the Zakynthian Frigania, first make the syrup: boil the water with the sugar, lemon peel and cinnamon stick for 5 minutes from the moment it begins to boil, then set it aside to cool completely.
  2. Next, prepare the cream. Heat the milk with 2 tablespoons of the sugar in a saucepan over medium heat until it starts to steam.
  3. Meanwhile, whisk together the eggs, remaining sugar, vanillin and cornflour in a bowl until light and fluffy.
  4. Gradually pour the hot milk into the egg mixture, whisking continuously. Return the mixture to the saucepan and cook over medium heat, stirring constantly, until the cream thickens and comes to a boil.
  5. Transfer the cream to a bowl, add the butter and stir until fully incorporated. Cover the surface directly with plastic wrap to prevent a skin from forming, then refrigerate until cooled.
  6. In the meantime, whip the heavy cream with the sugar and vanillin until stiff peaks form. Transfer it to a piping bag fitted with a star nozzle and refrigerate until needed.
  7. Line the bottom of a 22 x 32 cm glass baking dish with rusks dipped briefly in the cold syrup. If necessary, trim some of the rusks with a sharp knife so they fit neatly and completely cover the base of the dish. If desired, create a second layer of syrup-soaked rusks and drizzle over any remaining syrup.
  8. Whisk the chilled pastry cream with a hand mixer until smooth and fluffy, then spread it evenly over the rusks. Smooth the surface and refrigerate the dessert until well chilled.
  9. Just before serving, decorate the surface with whipped cream rosettes toasted almonds and a light sprinkle of cinnamon.

Tips

  • For a delicious and refreshing variation, instead of making the syrup, you can use the syrup from canned peaches or apricots to soak the rusks.
  • Drain 4 peach halves or 8 apricots well, slice them neatly, and use them to decorate the surface of the dessert along with the toasted almonds. In this version, there is no need to add cinnamon.
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