When made with cream and yolks it doesn't because fat creates a smooth layer. It diffuses flavor and imparts a delicate texture and subtlety. In custards and sauces such as cr me anglaise, the sensation of creaminess is abetted by yolks that bind and thicken. The tartness of fruit in France's custard pie, clafouti, is showcased by the juxtaposition of a neutral-flavored dairy filling. Seeing an array of desserts stimulates the appetite, says Whims, of Genoa, where desserts are paraded on a tray.
Customers love it.
It's more special than reading about them on a menu. The layered torte is a statuesque 5-inches high. It's for people who say they're too full but want something. Cimabue is three layers of hazelnut-studded chocolate meringue sandwiched with whipped cream. Fresh strawberries are arranged on each layer instead.