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Coronation Strawberry and Ginger Trifle

  • Prep Time
    20 MINS
  • Cook Time
    5 MINS
  • KCals 206
  • Carbs 39G
4 Servings

Ingredients

For the strawberry jelly

  • 100 g ripe strawberries stalks removed
  • 11½ g sachet strawberry sugar-free jelly crystals
  • 285 ml boiling water
  • 195 ml cold water approx.
  • 4 1½cm thick slices of ready-made sticky ginger cake approx. 25g each
  • 150 g ripe strawberries stalks removed and sliced

For the ginger custard

  • 250 ml skimmed milk
  • 1 large egg yolk
  • 1 tbsp cornflour
  • 3 tbsp white granulated sweetener
  • 1 tsp ground ginger

To decorate

  • reduced-fat aerosol cream for piping (approx. 13g portion per trifle)
  • a few sugar cake sprinkles of your choice (we used mini gold crown shaped cake decorations and red, white and blue sugar cake sprinkles)

Instructions

  1. Place the jelly crystals in a heatproof measuring jug and add 285ml boiling water. Stir until dissolved and leave to cool slightly.

  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.

  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.

  4. Place a slice of ginger cake in the bottom of each glass dish, cutting to fit if needed.

  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.

  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.

  7. Place the egg yolk, cornflour, ground ginger, granulated sweetener and 1 tbsp of the milk in a heatproof jug and mix until smooth.

  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.

  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.

  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.

  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.

  12. Immediately before serving, pipe aerosol cream on top of each trifle and quickly decorate with your choice of luxurious-looking sprinkles. Serve immediately.