How Long Does a Trifle Last in the Fridge?

Your trifle can be kept in a variety of ways. It can be refrigerated, frozen, or all three. While some types may freeze, others cannot. Continue reading for advice on preserving your trifle. Don’t forget to add tastes as well! The custard freezes poorly. So how do you give a trifle flavour?

How Long does a Trifle Last in the Fridge?

Your trifle should be securely covered and kept in the refrigerator. Trifle should keep for three days if handled correctly. The dessert will lose some of its integrity after three days, but it will still taste good and be safe to eat.

Trifle is not a dessert that should be frozen. Trifle layers cannot be frozen and thawed without experiencing significant modifications. The bowl should be covered with cling wrap and kept in the refrigerator to preserve leftover trifle. In the fridge, it will keep for two to three days.

Can You Store Trifle in the Freezer?

Trifle is regrettably one of those desserts that are not advised to be frozen. Although there are several varieties of this dish, none of them freeze well.

A trifle contains a wide range of unique ingredients and textures. They will vary in texture due to freezing and thawing, making the entire dessert soggy and untidy.

Additionally, trifles’ various components thaw at multiple rates of speed. As a result, if you attempt to defrost frozen trifle in the refrigerator, you will see that the lighter and thinner layers have entirely thawed, while the deeper layers, such as the sponge, are still partially frozen.

All of the layers of a trifle do not freeze well, even if you don’t mind your dessert not looking as exquisite after freezing.

What Issues Can Occur, When You Try to Freeze Trifle?

When You Try to Freeze Trifle, The Following Issues Can Occur:

  • Once defrosted, the alcohol-soaked sponge will be much more saturated.
  • The custard freezes poorly, and it divides and modifies the texture. While it is conceivable to use milk to bring back the surface of the separated custard, it is impossible to do so with custard piled on a cake.
  • It is true that heavy whipped cream freezes well, but only when frozen in lesser quantities. In addition, trifle cakes frequently include whipped cream on top. The dessert is higher and more attractive because of the whipped cream peaks. Trifle cannot be frozen without the cream layer becoming ruined.
  • Fruits freeze well, but when they are thawed, they release water. Your trifle cake will become a disaster as a result.
  • Finally, the trifle cannot be frozen in the glass bowl it is assembled in. Drinking glasses cannot be frozen either, and it is not advisable to freeze glass in general because it may break.

Can You Freeze Jelly Trifle?

Even jelly shouldn’t be frozen as an ingredient. After being defrosted, it might become pure liquid. It will also take a long time for the jelly to defrost in the refrigerator if it is covered in a thick layer. So it’s not advised to freeze a jelly trifle.

What’s the Ideal Method for Storing Trifle?

The refrigerator is the ideal place to keep trifles.

  • Place a layer of plastic wrap over the trifle bowl and place it in the refrigerator. It keeps well for two to three days.
  • Even though they will have soaked up all the liquids and cream while refrigerated, the biscuits will be too soggy to eat on the fourth day. After a few days, chopped fruits and berries won’t be in the best shape either.
  • To enjoy your leftover trifle while it still tastes good and has all the varied textures, store it in the refrigerator and eat it as soon as possible.

How Far in Advance Can You Make Trifle?

You can prepare it up to two days in advance if you have a fun event and want a nicely built trifle without having to work hard on that day. However, avoid adding the whipped cream on top in advance because it will sink when the trifle is chilling.

The most excellent and simplest thing about trifles is that you may prepare all the layers in advance and then assemble them in a matter of minutes on the day of the gathering.

Trifle Storing in a “Deconstructed” Manner

  • Deconstructing trifles makes it much simpler to store. It is advisable to prepare each layer of your trifle individually rather than create it a few days in advance because your layered cake will look more presentable and organized.
  • Jelly can be prepared about ten days in advance and kept till use in an airtight container.
  • There will be a difference between using pre-made jelly and freshly-made jelly in a trifle. The latter is then added to a trifle layer and placed in the freezer to set. However, if you want to make your dessert in advance and want it with jelly, this is an excellent option.
  • For two to three days, homemade custard can be kept in the refrigerator.
  • To have all your layers ready for the day you intend to prepare a trifle, you can even whisk cream 24 hours in advance. However, whipped cream needs to be stabilized with plain, unflavored gelatin to maintain its shape for this long.
  • Instead, we advise whipping cream before making the dessert or at most four hours beforehand.
  • Make use of cold cream that contains a lot of fat. Doing this may ensure that your whipped cream maintains its shape for a few hours before you use it to decorate your dessert.
  • The sponge is the most specific component because you can use anything from leftover brownies and gingerbread cookies to store-bought ladyfinger biscuits.

Storage Advice for Trifle

Trifle can be prepared in advance, as was previously described. It might not be sufficient to assemble it, wrap it in plastic, and place it in the refrigerator. Your trifle won’t appear like a freshly made dessert, but it will still taste fantastic.

Here are some suggestions for keeping trifle that you have prepared in advance, whether for hours or days.

Tip 1: Delay Adding Whipped Cream

Don’t rush to add the whipped cream and fruit if you created the trifle beforehand. If you do this, you won’t be able to wrap it in plastic wrap before freezing it entirely.

Since this procedure won’t take long, you can beat some cream in advance and add it to your trifle along with fresh fruits shortly before serving.

Tip 2: To Prevent Fruits from Browning, Use Lemon Juice

A terrific approach to getting ready for a party is to make a trifle a few days beforehand. However, it would help if you didn’t compromise your dessert’s aesthetic appeal in favour of ease.

Maintaining the appearance of the fruits in between the layers of custard and sponge is crucial when making trifles with fruits that quickly turn brown, such as bananas and peaches.

Sprinkle lemon juice on the fruits before adding them to the dish to keep them looking crisp and as if they were just sliced.

Be careful not to overuse lemon juice because its acidity can your trifle the sweetness and overall feel. Lemon juice works well and can be used in tiny amounts.

Tip 3: Keep the Custard Fresh

Custard-topped desserts should be chilled with cling film pushed on the custard, stopping it from drying out and developing a coating.

Remove the cling wrap gently before adding your chosen toppings to the trifle before serving.

Tip 4: Glaze it

Fruits are one of the first ingredients to reveal that you produced your trifle far before supper.

Therefore, keeping the top layer of your trifle looking good is crucial. The last layer is typically a “pile” of fruit that has been artfully placed. What can you do to maintain their aesthetic quality and, more crucially, keep them from drying out? Gloss them up!

Have you ever seen tarts with shiny fruits that are carefully arranged? Have you ever questioned their motivation?

First, the glaze gives the shiny, delicious appearance of the fruits on tarts. Second, it keeps the fruits moist and keeps them fresh.

Trifles can benefit from the same glazing procedure to preserve the fruits tasting and appearing fresh.

Even if you made your trifle in advance and it has been lying in the fridge for a while, you should anticipate the fruits to look perfect if you brush some fruit preserve or jelly on them.

How to Make the Perfect Trifle?

The trifle we construct here serves as a recipe for a “fast and dirty” trifle. We aim to demonstrate that prepared, store-bought ingredients may combine to produce a stunning dessert that “looks homemade.” If you choose, you can create each layer from scratch, but sometimes time is of the essence, and you require a speedy fix. Am I correct?

As was already discussed, you need a few complementary materials that work well together to create interesting layers. The ingredients we used for this trifle are listed below, but depending on the size and shape of your serving bowl, you could need more of each.


  • One frozen loaf of pound cake (10-3/4 ounces), thawed, and cut into cubes measuring 1/2 in
  • 4 cups of strawberries, fresh
  • Two teaspoons of sugar
  • Sliced banana, one
  • 2 cups custard OR 1 packet (3.4 ounces) premade instant vanilla pudding mix
  • 1 cup of blackberries, fresh
  • Heavy whipping cream, one pint
  • Vanilla extract, two tablespoons
  • Fresh raspberries, 1 cup
  • Four commercial coconut macaroons


Step 1: Pick the Appropriate Vessel

Cake wrap

Your best bet is a trifle bowl here: Typically, they are tall, deep, and made of glass to showcase your delicious components (so you have room for adequate layers). A pedestal-style bottom is joined in trifle bowls, elevating the dessert so everyone can view it. A food centrepiece, I would say sure! Turned-over trifle bowl.

Step 2: Lay A Solid Foundation First

How to make the bottom layer of a trifle? A layer of ladyfingers or sponge cake soaked in booze, fruit juice, or even coffee forms the base of the classic English trifle.

Here, we added moisture to the cake base using strawberries. We crushed the strawberries, added a couple of tablespoons of sugar, and let them sit for a while before spooning the mixture over the pound cake pieces.

The ingredient you select should be able to withstand being at the bottom of the trifle dish. We prefer sweets with solid bases over those with delicate or airy ones. (When the other components are added, those lighter sweets turn into a pile of mush.) Trifles benefit significantly from using stale cake or biscuits that have been sitting on your kitchen counter.

Step 3: Add A Layer Of Cream

Making the third layer of pastry cream for a trifle. A trifle must always have a soft layer of creaminess on top of the base. Custard, pudding, or whipped cream, whether homemade or purchased, aids in holding the meal together and adds a delectable layer that breaks up the heavier elements. (Note: We produced a vanilla pastry cream for this example.)

Step 4: Place Fresh Fruit on Top

The layer of trifle with blackberries: instructions

Seasonal fruit aids in giving a trifle the ideal amount of juiciness and sweetness. On top of the cream, arrange fresh fruit like strawberries, bananas, and raspberries. Make sure the fruit is chopped into bite-sized pieces for a simple serving.

Place fruit slices flat against the trifle dish’s wall for a dramatic presentation.

Step 5: Continue

How to make a trifle with cream and strawberries on top? You can either go back to Step, start over after adding the fruit, or layer the ingredients as you prefer until the entire trifle dish. Here, your imagination is the boss!

Step 6: Top with Garnishes

Learn how to create trifles with coconut macaron topping.

The dish is now filled, and it’s time to add the finishing touch! Making homemade whipped cream is simpler than you may think, and it’s a common finishing touch for trifles.

Add additional garnishes, such as crushed graham crackers, cookie crumbs from the bag’s bottom, or candied ginger that has been diced. It also works with cocoa powder or ground cinnamon. More berries and crushed macaroons were used in this recipe. Since trifles are so adaptable, there is no wrong decision!

 Step7: Present the Trifle

Before serving, keep the trifle cold for no more than an hour. Although it forms a stunning centrepiece, it’s essential to maintain the temperature of the more delicate layers, such as custard and whipped cream, to ensure food safety.

We immediately dug into our trifle with a large serving spoon, but some trifles may be stiffer—depending on the ingredients used in the layer—and, therefore, cuttable. We like how informal the trifle is and how the ingredients are combined. There are only delightful bits with such lovely and fresh layers!

Adding Flavor to a Trifle

A trifle in the fridge can be flavoured in a variety of ways. Fruit, jelly, or even custard can be used to spice the mixture. You can even experiment by combining different flavours. Flavouring is simple and enjoyable! For a more prominent company, it’s simple to double or quadruple this trifle recipe. Prepare it in a big bowl and serve it at room temperature if you want a bigger serving.

How Long Can Trifle Sit Out?

Before serving the trifle, the whipped cream topping and caramel sauce can be prepared and added. The trifle should be transported chilled because the custard contains eggs and shouldn’t be left at room temperature for longer than two hours.

Can Whipped Cream be Frozen for Later Use?

Surprisingly, whipped cream freezes and thaws well. Heap it on a baking sheet coated with parchment paper and freeze it for the night. Peel off the frozen whipped cream clouds the following day, then place them in a freezer bag or other container for prolonged storage.

How do I Keep My Trifle from Becoming Soggy?

The sugar coating helps savoiardi keep their shape and keeps them from becoming too mushy. To soften their crunchy edges, they need a tiny spray of your preferred liqueur (Marsala is my trifle’s drink of choice). The layers of biscuity goodness are the perfect balance for the luscious custard.

Is it Necessary to Include Jelly in a Trifle?

There are so many variations on the traditional recipe; some people like their trifle with jelly, and others don’t. For some people, fruit is a necessity, but not for everyone. If it’s for adults, a sherry-soaked sponge, a substantial layer of creamy custard, and a significant layer of finely whipped fresh cream make up a trifle.

What’s the Best Way to Layer a Trifle?

Add all ingredients to make the trifle in a sizable mixing bowl.

In the bottom of the trifle dish, arrange 1/3 of the cake cubes with the jam side up. The cake cubes are topped with 1/3 of the fruit, 1/3 of the custard, and 1/3 of the whipped cream. Repeat the layering process twice more. The top should be adorned with fresh fruit.

Is it Better to Make Trifle the Day Before?

Berry Trifle Make Ahead Advice: The cake can be prepared days in advance and frozen while well-wrapping. Before cutting it into cubes, let it defrost in the refrigerator. No one can tell that the cake wasn’t freshly prepared after the berries and whipped cream are layered on t, and we’ll keep it a secret.


The refrigerator is the ideal place to keep trifles. Place a layer of plastic wrap over the trifle bowl and place it in the fridge. It keeps well for two to three days. Even though they will have soaked up all the liquids and cream while refrigerated, the biscuits will be too soggy to eat on the fourth day.