Step 1

Add the ingredients for the syrup to a saucepan, then mix them and boil for five minutes.

Step 2

Arrange the Greek rusks on the bottom of a 30x23cm glass baking dish or a casserole dish.

Step 3

Pour the hot syrup over the rusks. Set the dish aside.

Step 4

For the cream, first, mix the eggs, the cornflour, and the vanilla, and the sugar until combined and lump-free.

Step 5

Pour the milk into a saucepan and heat until just shy of a boil.

Step 6

While stirring constantly, slowly pour the milk into the bowl with the egg mixture.

Step 7

Once combined, return the cream to the saucepan and cook over medium heat, constantly stirring, until thickened and bubbly, about a minute. Then, once the cream starts to bubble, cook for a minute more while stirring constantly.

Step 8

Pour the hot cream over the rusks.

Step 9

Let the cream cool a bit, then refrigerate for an hour.

Step 10

Whisk whipping cream with icing sugar until stiff peaks.

Step 11

Spread the whipped cream over the cream.

Step 12

To garnish, sprinkle first with cinnamon and then with almonds.