"With this cake, I think that the ambition might have got the better of you here, and you might be presenting something that, quite frankly, is completely liquid on the inside."

"So the actual flavor of the custard is good. It actually has set, and the coffee extract is there, but the filo can't get crispy underneath, especially layers like that."

"Yeah. I think the flavor of the custard is fantastic. I think the fact that the coffee came through so much is really helping save a lot of the mishaps on this cake."

"Really, what you have here is just, like, this incredible amount of raw phyllo dough.

"So you took a riskless dish and did everything you could to create problems for yourself. It ultimately created dessert that's just not that good."