As I mentioned in another thread, I plan to make a blintz soufflé for Shavout. I'm not sure if this is surprising or not, but I have never made this, nor even had it before.
Because of my unfamiliarity with it, I have a practical question . . . I plan to serve it for lunch on Thursday. I can either make it tonight (Monday) or tomorrow afternoon before yom tov. If absolutely necessary, I could also make it Wednesday night, though I would prefer not to cook while trying to enjoy my yom tov dinner, nor stay up late, to make it after dinner. And I'll be at shul on Thursday, so I can't do it before lunch on that day, and don't want to deal with making it while my guests are here. So . . . when is best to make it? Will it really suffer if I make it tonight or tomorrow and leave it in the fridge 'til Thursday?