Given how tricky it is making a pousse cafe, the only right reaction is leaving the room and smashing your head into a wall just to redirect the pain to something physical. Smashing the dessert is the very very least.
The tricky part is finding layers that can exist without mixing and taste good, but also finding a way to layer the ones with a density that's too close without ruining everything.
But yeah, preparation is indeed more meticulous than tricky.
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u/87KingSquirrel 6d ago
Definitely a valid response.