For the tsoureki, mix in the mixer using a wire, the Lurpak butter and the sugar.
Add the eggs one by one, stir well and continue to whisk until all the ingredients are well incorporated.
In a bowl, add the yeast along with the warm milk and stir until the yeast dissolves.
Remove the wire from the mixer, place the hook and slowly add flour and lukewarm milk.
Add the remaining ingredients, mastic, cardamom and mahleb and knead with the mixer hook until the dough becomes mastic-like and flexible.
When the dough is ready, pour over the melted Lurpak butter and continue the kneading until the butter is fully absorbed.
Place the dough in a bowl and let it aside to rise. When this happens, roll 2 tsourekia and leave them aside to rise slightly. Put the egg in a small bowl, beat it with a fork and use it to brush the two tsourekia. Bake in preheated oven at 155 ° C for 40-45 minutes.
While the tsourekia are being baked, prepare the rest of the ingredients by starting with the cream.
In a mixer bowl, place Arla cream, fresh Arla cream cheese, powdered sugar and vanilla essence, and whip until a cream is formed.
Add the dried fruit, stir one last time and refrigerate to freeze well.
In a small saucepan add the ingredients for syrup, water, sugar, cognac and orange peels, put the pot on a high heat and allow to boil for 3-4 minutes.
Double boil, separately, the milk and the white chocolate and melt them while constantly stirring.
When the tsourekia are ready, remove them from the oven and allow them to cool completely.
Cut the tsourekia in half lengthwise, use a spoon to gently sprinkle the syrup inside the tsourekia, place the cream on the base of the tsourekia, cover with the top of the tsourekia and pour over the liquid milk chocolate. Finally decorate by making vertical lines with the liquid white chocolate over the milk chocolate.