Question 1

Can I Make the Mini Cookies & Cream Trifle a Day Before?

Accepted Answer

If you’re thinking of whipping up a dessert a day before you’re inviting guests over, these mini cookies & cream trifles are perfect! You can make the cake ahead of time and then pop it in the freezer after covering them tightly of course. Even if it isn’t baked perfectly, it doesn’t matter.

All you’ll need to do at the end is assemble it all together. This should ideally be around 2 hours before you’ll be serving it- since a trifle needs a couple of hours to set perfectly.

Question 2

What’s the Best Way to Layer a Trifle?

Accepted Answer

There’s no hard and fast rule about how you should be layering your trifle- to be honest, but ideally, the best way to go about it is to start off with a layer of the cake (or in this case, the crushed oreos) and then top it with a layer of fruit (pudding for this recipe) and then top it with some whipped cream. Keep topping this with layers upon layers until the dish is full.

Question 3

Will My Mini Cookies & Cream Trifle Get Soggy Overnight?

Accepted Answer

Your leftover trifle can definitely be stored in the refrigerator (after you’ve wrapped it with cling film) but if you’re wondering if it is possible to make and store your trifle overnight and just remove it while you’re serving it, well, that’s a big no.

Leaving the trifle overnight in the refrigerator will cause the cake to soak up all the cream and become soggy, and the custard will loosen up too, making the entire dish a mushy mess- something you wouldn’t want to be serving.

Question 4

My Custard Isn’t Setting. What Should I Do?

Accepted Answer

If your homemade custard is thin and runny, it could be due to the fact that the eggs haven’t cooked properly. Keep stirring and heating the custard, and allow it to thicken. If you’re trying to thicken ready made custard (that you made using custard mix), you can do that by mixing a little paste of cornflour and water into the custard and heating it again until the mixture starts to thicken. Remove it from heat and allow it to cool down completely. This should help stabilize the custard too.

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