Begin by tearing the rye bread into small pieces. Spread them on a baking tray and place under a medium grill or in a 180°C oven for 8 to 10 minutes. Toast until dry and crisp but not burnt. This deepens the flavour and helps the bread absorb liquid later.

Pour the litre of water into a medium saucepan. Add the dried fruits, cinnamon stick, cloves, lemon zest and a small pinch of salt. Bring to a gentle boil over medium heat, then lower to a simmer. Let it bubble gently for about 10 minutes to soften the fruit and infuse the liquid with spice.

Remove the saucepan from the heat and discard the cinnamon stick and cloves. Add the toasted bread pieces to the hot fruit infused liquid. Stir briefly to combine. Let the mixture sit uncovered for 10 minutes so the bread absorbs the liquid fully.

Using an immersion blender, purée the mixture directly in the pot until smooth and thick. If using a countertop blender, allow the mixture to cool slightly before blending in batches. The texture should be velvety with no large chunks remaining.

Return the puréed mixture to a low heat. Stir in the sugar and blackcurrant or cranberry juice if using. Cook gently for 5 minutes, stirring frequently to prevent sticking. Taste and adjust the sweetness or acidity as desired.

Let the soup cool to room temperature, then transfer it to the refrigerator. Chill for at least 2 hours to allow the flavours to meld and the soup to thicken slightly. Traditional Maizes zupa is always served cold.

Before serving, give the soup a quick stir. If it has thickened too much during chilling, add a splash of cold water or juice to loosen the consistency. The ideal texture should be creamy but pourable.

Whip fresh cream to soft peaks. This is essential as it balances the dense bread base with lightness. Do not over whip, as airy cream pairs best with the rich body of the soup.

Ladle the chilled soup into dessert bowls or glasses. Add a generous spoonful of whipped cream on top of each portion. For presentation, garnish with a few whole dried fruits or a twist of lemon zest. Serve immediately and enjoy the contrast of spiced bread and cool cream.