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 is important to note that the texture and freshness of the trifle may 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 it from absorbing unwanted odors or flavors.

Trifle

Name: Trifle
Cook time: 1 h
Total time: 1 h
Yield: 6P
Ingredients: 1 (vanilla) cake; 250 ml whipped cream, 1 tbsp powdered sugar; 750 g cooled vanilla pudding; 2 jars of sour cherries in juice (600g net); 2 tbsp cornstarch; 2 tbsp fine sugar; Chocolate sprinkles for finishing as desired

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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 powdered sugar
750 g cooled vanilla pudding
2 jars of sour cherries in juice (600g net)
2 tbsp cornstarch
2 tbsp fine sugar
Chocolate sprinkles for finishing as desired

Preparation method

How do you make this?

Drain the juice from the sour cherries and catch it in a saucepan. Set aside a cup and mix the cornstarch into it. Bring the juice to a boil with the sugar, stir in the cornstarch, and add while stirring. Let it boil for a minute and add the cherries, bring 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 2x2 cm and cover it with the cherries, pour the vanilla pudding over it; if it’s too thick, whisk it well to make it smoother, and spread it nicely over the cake.

Whip the cold cream with sugar until soft peaks form and pipe it onto 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 in some cinnamon powder or speculaas spices into your whipped cream. And even some extra melted chocolate to serve on the side, oh my god! Melt away! 😄