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Good morning my friends and happy Sunday, today I will make one of my favorite dessert, not so difficult if you take care 2-3 things, so let’s make a sweet Sunday ;)

Ingredients

750 gr. Katayifi
375 gr. margarine with Flora Soft butter
3 tbsp. lemon
2 lt milk
120 gr. cornflower
6 egg yolks
240 gr. sugar
Salt

For the syrup:

1 tbsp sugar
3 tbsp. lemon juice
2 pot. water

For the whipped cream:

1 kg sour cream
200 gr. powdered sugar
Two vanill

For serving:

300 gr. almonds

Preparation

Remove the kataifi from the freezer for at least 3 hours. Comb it with quick movements so that it does not dry out, in the pan. Spread the margarine with butter with a spoon like snacks on the kataifi. Bake at 180 degrees for 20 to 30 minutes until crisp and well cooked.
For the syrup, put the sugar, water, lemon juice in a saucepan and boil for 5 minutes from the moment the boiling starts.
Once the kataifi is cooked, break it and press it to become a compact mass. While our syrup is still hot, add it to the kataifi. Allow to cool without covering.
To prepare the cream, dissolve the cornflower in a little of our milk, heat the rest in a saucepan. In a bowl, beat the yolks with the sugar and the cornflower. When the milk is warm enough, add a little salt, add the mixture slowly, stirring constantly with a wooden spoon. Once the cream thickens (starts to blister), remove from the heat and pour over the syrupy kataif. Leave to cool and put in the fridge for at least 1 hour.
Beat 1 kg of cream, with the icing sugar and 2 vanillas and make a whipped cream that stands without being too tight. Put it on our dessert and put it in the fridge for at least 2 hours. Garnish with chopped roasted almonds which we add at the time of serving.

I totally call you to try this;)

Stay safe and healthy my friends and take care of your people

My best wishes from Greece