Most classic British trifles need a minimum of 8 to 24 hour maturation covered without the whipped cream.This is a hum dinger http://www.deliaonline.com/recipes/type-of-dish/desserts/trifle/caramelised-orange-trifle.html
Depending on what you add, things may deflate (whipped cream) or be a little soggier. But if you don't mind, go for it and make sure to cover it! Whip cream before serving to top.
I wouldn't freeze it, since all the various components (jam, cake, pudding, whipped cream, etc.) would thaw differently and not necessarily in a good way.
You could, however, make the cake layer today, keep it covered on the counter until tomorrow, and then assemble the trifle tomorrow—in the morning, if it needs to chill before serving.
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Save the garnishing for just before serving, as it will look fresher...chocolate shavings, berries, whipped cream...
You could, however, make the cake layer today, keep it covered on the counter until tomorrow, and then assemble the trifle tomorrow—in the morning, if it needs to chill before serving.