I plan to make a Zuccotto tonight. You line a bowl w/ sponge cake, fill it w/ whipped cream w/ heath bar bits, pecans, and raspberries, then cover the top (later to be the bottom) with one cake layer. The recipe says to refrigerate 12 hours before glazing w/ chocolate.
Thing is, I want to make it tonight and serve it 48 hours later. Will the whipped cream deflate and leak out? Anything I should do to stabilize the cream? Thanks.