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This is a gorgeous easy recipe. I froze the leftovers with the pistachios mixed in and it made delicious ice cream!
this sounds delicious, but I was thinking how about having it as a filling/topping for an almond sponge cake, sprinkle the pistachios on top? Perhaps soak the cake in a little syrup and make the syllabub a bit less sweet?
Very delicious: smooth, velvety, fluffy, yum! Just be sure to serve it in not too big portions, otherwise it is too much cream.