Coronation Strawberry and Ginger Trifle
Crack out the red, white and blue bunting! Our Coronation Strawberry and Ginger Trifle is the perfect way to round off the royal jubilations. With layers of sticky ginger cake, strawberries, low-sugar jelly and custard, this showstopper will be the talk of your local street party…and it’s slimming friendly!
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NutritionPer Serving
- Calories206
- Carbs39g
- Protein4.7g
- Fat7g
- Saturates2.8g
- Sugars18g
For the full list of ingredients and comprehensive instructions, please see the recipe card below. Before you scroll, there’s important stuff in the blurb!
There’s no need to miss out on a bowl of trifle on Coronation Day! With golden syrup, butter, treacle, brown sugar, double cream and icing sugar on the official ingredients list for His Majesty’s dessert of choice, we set ourselves the challenge of recreating a royally good, slimming-friendly version.
Our easy-peasy Coronation Strawberry and Ginger Trifle comes in at 206 calories per serving, decadent swirl of low-fat aerosol cream on top included. To match the red, white and blue bunting at your street party, we’ve finished off our regal puds with luxurious-looking silver and gold sprinkles.
Tuck in with your spoon and you’ll dip into layers of low-fat cream, zingy ginger-infused custard, refreshing strawberry jelly and sticky ginger cake. Whether you serve it as a showstopping centrepiece, or in individual dishes, it’s sure to be the talk of the street!
While this is a Coronation Day recipe, its flavours are simply too yummy to enjoy once. Why not adapt it to special occasions beyond the King’s Coronation by getting creative with different decorations?
What diets is this Coronation Strawberry and Ginger Trifle suitable for?
This Coronation Strawberry and Ginger Trifle recipe is suitable for vegetarian diets. You’ll want to make sure that the jelly crystals you are using do not contain gelatine, as this is not veggie-friendly.
Please make sure to check all of your ingredients if you’re cooking for people with allergies.
Do you need any special ingredients to make Coronation Strawberry and Ginger Trifle?
To get into the Coronation Day spirit, we’ve used regal-inspired gold and silver sprinkles.
Dr. Oetker pre-prepare a mix called ‘Great British Sprinkles’ that contains similar sugar shapes. There are other brands of suitable sugar decorations available in supermarkets and on Amazon, so feel free to get creative with your own choice of decorations!
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We serve our Coronation Strawberry and Ginger Trifle in 300ml glass dishes. They look so impressive!
These glittery, golden crown decorations are perfect for Coronation Day and any other extra-special celebrations.
How many calories are in this Coronation Strawberry and Ginger Trifle?
There are 206 calories per portion in this Coronation Strawberry and Ginger Trifle, which means it falls into our Everyday Light category.
To cut down the amount of calories even more, you can simply halve the portion size and serve with a healthy accompaniment!
This Coronation Strawberry and Ginger Trifle is perfect if you’re following a calorie-controlled diet, and fits well with any one of the major diet plans such as Weight Watchers.
As a guide, an average man needs around 2,500kcal (10,500kJ) a day to maintain a healthy body weight. For an average woman, that figure is around 2,000kcal (8,400kJ) a day. Obviously, if your goal is to lose weight then you might want to adjust these slightly! You can read more about these recommendations on the NHS website.
Step 1
Place the jelly crystals in a heatproof measuring jug and add 285ml boiling water. Stir until dissolved and leave to cool slightly.
Step 2
While the jelly is cooling, make the strawberry puree. Use a stick blender or food processor to blitz 100g strawberries until smooth. Place a small sieve over a small bowl. Push the strawberry puree through the sieve to remove the pips using a wooden spoon. Discard the pips. You should have about 90ml of strawberry puree.
Step 3
Add the strawberry puree to the cooled jelly in the jug. Add about 195ml of cold water to make the strawberry jelly mixture up to 570ml. You may need a little more or less cold water, depending on the amount of strawberry puree you have. Stir well and set aside.
Step 4
Place a slice of ginger cake in the bottom of each glass dish, cutting to fit if needed.
Step 5
Arrange the sliced strawberries around the inside edge of the dishes with their pointed ends facing upwards. Place any remaining strawberry slices on top of the cake slice in the bottom of the dishes.
Step 6
Carefully pour the strawberry jelly into the dishes, taking care not to dislodge the strawberries. Place the dishes in the fridge for a minimum of 2 1/2-3 hours, or until set firmly.
Step 7
Place the egg yolk, cornflour, ground ginger, granulated sweetener and 1 tbsp of the milk in a heatproof jug and mix until smooth.
Step 8
Place the remaining milk in a small saucepan and place over a medium heat. Heat for a few minutes until steaming hot, taking care not to let it boil over or burn.
Step 9
Pour the steaming hot milk into the cornflour mixture in the jug, stirring well. Pour the hot mixture back into the saucepan and return to a medium heat. Stir constantly with a wooden spoon or balloon whisk and cook gently for 5 minutes, until small bubbles appear on the surface and the custard thickens. As soon as the custard thickens, remove it from the heat. Take care not to let it overheat or boil, as it may split or burn.
Step 10
Scrape the custard into a bowl and place a disc of non-stick baking paper directly on its surface, to prevent a skin forming. Set aside and leave to cool completely.
Step 11
When the custard is cool, remove the non-stick paper disc and stir the custard with a balloon whisk to ensure it is smooth. Divide the custard between the set jellies and spread in a thin, even layer to cover the tops. Place in the fridge and chill for 30 minutes.
Step 12
Immediately before serving, pipe aerosol cream on top of each trifle and quickly decorate with your choice of luxurious-looking sprinkles. Serve immediately.
What could I serve with this Coronation Strawberry and Ginger Trifle?
This trifle makes for a decadent dessert after a royally delicious buffet or three-course meal, on the King’s Coronation weekend and beyond. All of these dishes are perfect for Coronation Day street parties:
How do you know when Coronation Strawberry and Ginger Trifle is ready?
You’ll need to leave Coronation Strawberry and Ginger Trifle to set before you can assemble the final layers. Once you have poured your jelly into the dishes, they will need around 2-3 hours in the fridge. It’s important not to add the jelly when it is too hot as it could crack your trifle dishes.
You will also need to let your custard cool before adding a layer. If the custard is too hot, it could melt the jelly beneath.
Once the custard is added, the trifles will need at least 30 minutes in the fridge before they are ready to serve.
How long can you keep Coronation Strawberry and Ginger Trifle in the fridge?
Ideally you should eat Coronation Strawberry and Ginger Trifle within 4 hours of serving.
You can keep trifles in the fridge for 1 or 2 days but it’s important to cover them and store them in the fridge BEFORE you have added the cream topping and decoration.
If you refrigerate them with the aerosol cream on top, there is a chance that the cream will collapse and need to be added again before serving.
Can I freeze Coronation Strawberry and Ginger Trifle?
This recipe is not suitable for freezing.
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Coronation Strawberry and Ginger Trifle
This Coronation Strawberry and Ginger Trifle is perfect for the royal jubilations. It's sure to impress everyone at your street party!
-
Prep Time
20 MINS
-
Cook Time
5 MINS
- KCals 206
- Carbs 39G
Instructions
- Place the jelly crystals in a heatproof measuring jug and add 285ml boiling water. Stir until dissolved and leave to cool slightly.
- While the jelly is cooling, make the strawberry puree. Use a stick blender or food processor to blitz 100g strawberries until smooth. Place a small sieve over a small bowl. Push the strawberry puree through the sieve to remove the pips using a wooden spoon. Discard the pips. You should have about 90ml of strawberry puree.
- Add the strawberry puree to the cooled jelly in the jug. Add about 195ml of cold water to make the strawberry jelly mixture up to 570ml. You may need a little more or less cold water, depending on the amount of strawberry puree you have. Stir well and set aside.
- Place a slice of ginger cake in the bottom of each glass dish, cutting to fit if needed.
- Arrange the sliced strawberries around the inside edge of the dishes with their pointed ends facing upwards. Place any remaining strawberry slices on top of the cake slice in the bottom of the dishes.
- Carefully pour the strawberry jelly into the dishes, taking care not to dislodge the strawberries. Place the dishes in the fridge for a minimum of 2 1/2-3 hours, or until set firmly.
- Place the egg yolk, cornflour, ground ginger, granulated sweetener and 1 tbsp of the milk in a heatproof jug and mix until smooth.
- Place the remaining milk in a small saucepan and place over a medium heat. Heat for a few minutes until steaming hot, taking care not to let it boil over or burn.
- Pour the steaming hot milk into the cornflour mixture in the jug, stirring well. Pour the hot mixture back into the saucepan and return to a medium heat. Stir constantly with a wooden spoon or balloon whisk and cook gently for 5 minutes, until small bubbles appear on the surface and the custard thickens. As soon as the custard thickens, remove it from the heat. Take care not to let it overheat or boil, as it may split or burn.
- Scrape the custard into a bowl and place a disc of non-stick baking paper directly on its surface, to prevent a skin forming. Set aside and leave to cool completely.
- When the custard is cool, remove the non-stick paper disc and stir the custard with a balloon whisk to ensure it is smooth. Divide the custard between the set jellies and spread in a thin, even layer to cover the tops. Place in the fridge and chill for 30 minutes.
- Immediately before serving, pipe aerosol cream on top of each trifle and quickly decorate with your choice of luxurious-looking sprinkles. Serve immediately.
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Recipe notes
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