My mother and her creative food 'substitutions' - historic syllabub with mum's interpretation

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My mother will be doing a buffet on Christmas eve for the family, her neighbours, and her friend Sue. Regulars will know to take care before they dig in to some of her favourite dishes as they might not be what they look like. I refer especially to mum's syllabub dessert which tends to look a lot like taramasalata. Syllabub is an historic alcoholic cream-based pudding that's been around for many centuries. I first had it as a child on a camping trip on the south coast where the local farmers wife sold it to unsuspecting campers. I'm sure I shouldn't have been allowed to eat it but perhaps the alcohol content was toned down for family use. A classic syllabub consists of whipped cream, sugar and booze. Normally the booze is sherry or white wine but my mother never has sherry in the house and so, on a number of occasions, has made another of her creative 'substitutions' and used Port instead of sherry. This produces a dish that looks entirely like the pink Greek fish roe based dish called taramasalata. It has caught out many buffet grazers at mum's house. For those who are tempted to ask me what the heck a syllabub is, I've attached a recipe from the BBC Good Food website - I hope you can see it. If you're tempted, it's not a bad way to whip up a light but very indulgent pud with a potential kick.