"Zakynthini" flavoured with mastic

INGREDIENTS (for 20×30 baking tin)

100 – 125 g rusks
80 g walnuts, coarsely crushed
Rose spoon sweet, for serving

For the cream:
1L STAMOU fresh cow’s milk
80 g sugar
120 g vanilla-flavoured cornstarch
2 – 3 drops of mastic oil
500 ml cream
60 g icing sugar

For the syrup:
250 g sugar
250 ml water
1 shot of mastic liqueur

METHOD

For the syrup, boil the sugar and water for 10 minutes, leave it to cool, and as soon as it is lukewarm, pour in the mastic liqueur.
Lay the rusks in a single layer on the bottom of the baking tin.
Drizzle with the syrup and place the tin in the fridge for 15 minutes.
Put the milk, sugar, cornstarch and mastic oil in a deep saucepan. Stir continuously and simmer until thickened.
Spread the cream over the rusks, smooth the surface, and leave the dessert at room temperature for 1 hour.
Beat the cream with the icing sugar until firm and spread it over the mastic-flavoured cream.
Refrigerate for 1-2 hours.
Sprinkle with walnuts, cut into rectangles and serve with the spoon sweet.