Depends. What are you serving it in? I've done it in ramekins where I taped a collar
to each dish to get lift above the rim. (Pretty for presentation.) I've also done it in a plastic-lined loaf pan where you just pop it out and slice. Not sure if where you'll be making it is in the home of a cook, but you'll need something to whip the cream and freezer space. (In my house, I'd need some advanced warning on the freezer space.) And I've attempted to cooking in homes that didn't have a whisk or a mixer (something to whip the cream.) I learned the hard way to think like a caterer and bring everything you could possibly need. What's an obvious essential to me, is definitely NOT with others.
Otherwise, easy easy easy.