Can I make a trifle in advance?

Yes, you can make a trifle in advance. In fact, it's even better to make it a few hours (or even a day) ahead of time so that the flavors can meld and the cake can soak in the other ingredients.

How long can I store a trifle?

A trifle can generally be stored in the refrigerator for one to two days. However, it's important to note that the texture and freshness of the trifle can change over time. For example, the cake may become softer as it absorbs moisture from the other ingredients. Therefore, it is recommended to consume a trifle within 24-48 hours after preparation for the best flavor and texture. Make sure the trifle is well covered with plastic wrap or a lid to prevent unwanted odors or flavors from being absorbed.

Trifle

Name: Trifle
Cook time: 1 min
Total time: 1 min
Yield: 6P
Ingredients: 1 (vanilla) cake; 250 ml whipped cream, 1 tbsp icing sugar; 750 g cooled vanilla pudding; 2 jars of sour cherries in syrup (600g net); 2 tbsp cornstarch; 2 tbsp fine sugar; Chocolate sprinkles as a finishing touch of your choice

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Trifle, layers of pudding, biscuit or cake, layered fruit, and whipped cream. A delicious and festive combination!

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Ingredients

What do you need?

Quantity: 6P

1 (vanilla) cake
250 ml whipped cream, 1 tbsp icing sugar
750 g cooled vanilla pudding
2 jars of sour cherries in syrup (600g net)
2 tbsp cornstarch
2 tbsp fine sugar
Chocolate sprinkles as a finishing touch of your choice

Preparation method

How do you make this?

Drain the syrup from the sour cherries and catch it in a saucepan. Set aside a cup and mix the cornstarch into it. Bring the syrup to a boil with the sugar, stir in the cornstarch, and add while stirring. Let it boil for a minute and add the cherries, let it come to a boil again. Let it simmer lightly and pour it lukewarm into your trifle dish, let it cool and set in the refrigerator.

Lightly trim the brown crust from the cake, cut it into cubes of about 2 by 2 cm and cover it with the cherries, pour the vanilla pudding over it; if it's too thick, whip it well with a whisk, and spread it nicely over the cake.

Whip the cold whipped cream with sugar until soft peaks form and pipe it on top of the pudding. Sprinkle with chocolate. Let it set for 1 hour in the refrigerator.

Can be prepared in advance. Pipe the whipped cream on top à la minute. You can also add a splash of kirsch or sherry to the cherries if you're a fan, or whip some cinnamon powder or speculaas spices into your whipped cream. And even some extra melted chocolate to serve with it, oh my god! Melt in your mouth! 😄

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