Tsourekι cakes

Ingredients:

1 leftover Tsoureki 

For the syrup

200 g sugar

200 gr water

For the Italian meringue

3 egg whites

250 g sugar

A few drops of lemon

For the cream

500 g milk

50 g sugar

50 g cornstarch

A little vanilla

1 sachet Chios mastic

2 eggs or 3 yolks

1tsp Vitam (margarine)

400g vegetable whipped cream

For above

Strawberries

Aegina pistachio

Cinnamon 

Instructions:

Cut the Tsoureki into thick slices and add it to a baking pan. Add the ingredients for the syrup to boil for 5 minutes.

We prepare the Italian meringue

Add the egg whites into the mixer, the rest of the ingredients to boil until they become a thick syrup. It is ready when we take some syrup and dip it in cold water and it becomes hard and breaks. Slowly pour it into the egg whites that have risen. It is ready when it peels off the walls. Syrup the Tsoureki slices. We prepare the cream. Add the 300 g milk to heat. In a bowl add the sugar, cornstarch, herbs and the remaining 200 g milk and mix well. Drain it and add the eggs. Add it to the hot milk and stir until it thickens, carefully it needs to stir well. Add the Vitam (margarine) and mix well Transfer it to a bowl and cover it with plastic wrap. Let all the ingredients cool. Then mix the cream well until it becomes uniform. Add the Italian meringue. Add the whipped cream. Spread it over the Tsoureki slices. Add the strawberries, the pistachio in crumbs and a little cinnamon or decorate with whatever you want.

This sweet is quite sweet. If you don't like too sweet, you can dip the bun slices in hot milk instead of the syrup and remove the Italian meringue instead of the Italian meringue, add up to 100 g extra sugar to the cream.