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It can be a bit tricky - the base (as I've always made it) is egg white and sugar and getting the egg white to fluff up properly can be tricky (or so it was for me). I think it's similar to a meringue? I'm not a chef or baker by any stretch, I had to go through at least two dozen eggs to get the hang of it LOL.
Then it has to cool completely - after that though it's relatively straightforward.
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“It's a funny thing... but people mostly have it backward. They think they live by what they want. But really, what guides them is what they're afraid of.” ― Khaled Hosseini, And the Mountains Echoed
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