Rum Baba with Pistachio Cream Variegated Cream

Let's start with the preparation!

Prepare the syrup with hot, but not boiling water, the rum, the ampoule and the sugar.
Stir well until the sugar has dissolved.

Arrange the babas in a high-sided tray, pour the top drizzle, taking care to turn them from time to time and soak them using the residue on the bottom.
If the babas turn out to be a little soggy, prepare some more water, perhaps halving the doses.

Whip the cream with sugar and once whipped, variegate with 5/6 tablespoons of Pistì pistachio cream.

Cut the babas in half, but not completely, and fill with cream using a pastry bag.
Sprinkle with grains and garnish with pistachio nuts or, if desired, wild strawberries.
Store in the fridge until consumption.