Greek Frigania is a delightful, layered dessert that originates from the beautiful island of Zakynthos.

Known for its refreshing and light flavor, it’s a perfect treat for warm summer days, combining simplicity and rich taste.

The dessert consists of three main layers. At the base, you’ll find a layer of soaked rusks or biscuits.

These are softened with a syrup made from sugar, water, and a hint of lemon, giving them a slightly tangy sweetness.

The middle layer is a creamy custard made from milk, sugar, and flour, with a velvety texture that complements the crunchy base.

Finally, it’s topped with a generous layer of whipped cream, dusted with cinnamon, and sometimes garnished with chopped nuts for added texture.

Frigania’s appeal lies in its balance of flavors—the sweet custard, the syrup-soaked base, and the light whipped topping.

It’s not as heavy as other Greek desserts like baklava, making it a popular choice during Zakynthos’ hot summer months.

Whether enjoyed in a seaside taverna or homemade, Frigania is a must-try for anyone exploring Greek desserts, offering a true taste of Zakynthos’ culinary traditions.

Ingredients

400g heavy cream (35% fat)

1 teaspoon vanilla extract

Roasted almonds, coarsely crushed

A pinch of ground cinnamon

For the base

12 slices of wheat or rye toast

For the syrup

200g sugar

300ml water

1 cinnamon stick

For the custard

1 liter milk

90g corn flour or cornstarch

160g powdered sugar

1/4 teaspoon ground mastic (optional)

Directions

In a pot, boil all the ingredients for the syrup for about 5 minutes.

Remove from heat and allow the syrup to cool.

In another pot, combine the milk, cornstarch, sugar, and mastic (if using).

Whisk thoroughly until smooth. Cook over low heat, stirring constantly until the mixture thickens.

Remove from heat and cover the custard with plastic wrap, stirring occasionally to prevent a skin from forming as it cools.

Whip the heavy cream with the vanilla until stiff peaks form, creating whipped cream.

Fold 100g of the whipped cream into the custard. Place the rest of the whipped cream in the refrigerator.

Lay the slices of toast in a rectangular baking dish in a single layer.

Pour the syrup over them, allowing the toast to absorb it fully.

Once soaked, spread the custard over the toast.

Cover with plastic wrap and refrigerate for 2 hours.

Before serving, top with the reserved whipped cream, roasted almonds, and a sprinkle of cinnamon.

Pic Course : Patrinos Alexandros