The cream will separate into a very creamy and glossy layer on the bottom, and a very creamy and fluffy layer on the top. If chilled in a mold, the pattern at the bottom of the mold (which will become the top of the Spanish Cream when unmolded) will show every feature. This makes it great for things like pineapple molds with intricate designs. The sides will not hold their shape so much, as the fluffy bottom of the mold has its own texture.
If you chill it in a dessert cup, of course, the fluffy part will be on top. (Unless you unmold from the dessert cup, but why use a dessert cup then?)
It’s great on its own, but exquisite with berries or some other fruit, and maybe a good crunchy cookie.
Yet still, ever after that sorrowful day,
Whenever the Butcher was by,
The Beaver kept looking the opposite way,
And appeared unaccountably shy. — Lewis Carroll (The Hunting of the Snark)