How Far In Advance Can/Should I Assemblel A Trifle?

amck2December 31, 2013

The recipe I'm using doesn't indicate this. I'm serving it tomorrow afternoon. Have made the cake & that is cooling. Wondering if I can make the pastrry cream tonight and keep it chilled in the fridge.

I have the whole meal to pull together tomorrow, so am trying to do what I can before guests arrive.

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ann_t

Amck, I think that Trifle is much better if made a day in advance. I always make mine the day before.

After the cake cools, I split it and spread the cake with a little raspberry preserves thinned with sherry , cut it into cubes, and put it into the Trifle bowl. Drizzle the cake with a little more sherry, pour the homemade custard over the cake, add fresh raspberries. I do this in layers. Refrigerate. This gives the cake and custard time to meld. Before serving I top with whipped cream and toasted sliced almonds.

~Ann

    Bookmark   December 31, 2013 at 8:11PM
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amck2

Thank you, Ann. That was my gut feeling, but I was just a bit concerned it might dissolve into mush by tomorrow. I'm going to assemble it now.
A Happy New Year to you & yours!

    Bookmark   December 31, 2013 at 11:23PM
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Islay_Corbel

What!!! NO JELLY?!!!

    Bookmark   January 3, 2014 at 3:46AM
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ann_t

You are welcome Amck. Happy New Year.

No jelly for me. I don't care for jelly or trifles made with jelly.

Also the cake has to be homemade. And not a pound cake or an angel food cake.

~Ann

    Bookmark   January 3, 2014 at 9:07AM
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