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Preparing Trifle In Advance

(5 Posts)
kah22 Fri 16-Dec-16 00:33:46

I'm planning on making THIS TRIFLE for Christmas. What I'm wondering is how far in advance could I prepare the base. The trifle will be in a large crystal fruit bowl

The Base
* 500g/1lb 2oz frozen summer fruit (raspberries, blackberries, strawberries, blackcurrants and redcurrants work well)
* 50g/2oz caster sugar, or more to taste
* 2 tbsp blackcurrant or raspberry liqueur (cassis or Chambord)
* 500ml/18fl oz cloudy apple juice
* 5 sheets leaf gelatine
* 250g/9oz madiera cake

What I've gathered from a few Google searches is that a jelly can be made up to four days in advance. I'd like to do it this Sunday evening and I'm wondering would a week be to long to leave it sitting in the fridge? Would the liqueur help prolong its shelf life?

Thanks for your advice


OlennasWimple Fri 16-Dec-16 00:39:34

Are you going to eat it all on Christmas Day? I wouldn't keep it much beyond a week, and would worry about waste if it wasn't all finished straightaway

Justmuddlingalong Fri 16-Dec-16 00:44:34

Is there no way you can leave it until later in the week? I think a week's too long to leave made up jelly. And when you are making it, mix the water and jelly together in another bowl, leaving it to cool a bit before pouring it into the crystal bowl. Voice of experience. blush

HemanOrSheRa Fri 16-Dec-16 00:49:30

Hmmmm. Tricky. I would definitely check the use by dates for the cream you are using for a start. The booze won't preserve the shelf life in any way. To be safe I would be make it on Thursday at the earliest. Also, when trifle sits any liquid sinks to the bottom and the texture becomes unpleasant and soupy.

nooka Fri 16-Dec-16 01:03:57

Setting aside the issue of including jelly in trifle (much contested and I am firmly on the no jelly side) I wouldn't make trifle more than a day in advance. It's not a tricky pudding to put together (especially if you don't use jelly) and doesn't improve over time.

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