The official Coronation trifle created for the coronation of King Charles III wasn't well promoted but I went ahead and made an easier to follow and make version of the Strawberry & Ginger Trifle anyway! This Cheat's Coronation Trifle retains all the essence and flavour of the original but with less effort, cost and time.
Please read these instructions the whole way through before starting. To read without seeing the images - use the above camera toggle. The recipe is written so you can make it as quickly as possible, with as little down time (chilling time) as possible. You can assemble the trifle up to the custard layer up to 48 hours before serving. Adding the cream and decorations is best done no more than 3 to 4 hours before serving. You can make and cool the custard several days in advance. If you have decided to make your own ginger cake and/or candied pistachios, you can do these tasks up to a week in advance.
Make the Strawberry Jelly
Cut 135g Strawberry Jelly Cubes into their marked cubes then cut each cube into quarters (I use scissors). Add to a microwaveable measuring jug which is at least 500ml in size.
Add water up to the 200ml mark on the jug (or 1¼ cup). Microwave for 30 seconds on full power then stir. If any of the jelly hasn't yet melted, keep microwaving in 10 second bursts then stirring again. If you don't have a microwave, you can do this in a small saucepan but make sure to use your measuring jug so you don't add too much water.
Add more water to make the jelly up to 500ml (2 cups) in total volume. Place in the fridge and allow to chill.Keep an eye on the jelly, Once it is thoroughly cool, take it out of the fridge even if you are not yet ready to assemble because you don't want it to start to set.
Prepare the Macerated Strawberries
Remove the tops from 400g Fresh Strawberries. Cut very large ones into 4 slices or quarters, large ones into three and medium and small strawberries in half. If using frozen berries, you will need to wait for them to thaw first but otherwise treat them the same. Don't discard any juices that may be released during defrosting.
Add the strawberries to a bowl and sprinkle over 2 tbsp Sugar.
Give the strawberries a good mix and set aside. They can sit at room temperature and need at least 20 minutes to macerate properly.
You'll see a change in the texture of the strawberries and that they have released some of their juice.
Prepare the Cake & Start Assembling
Cut 225g Ginger Cake into 2cm/1"cubes. I sliced my loaf cake horizontally then lengthways into three before cutting across to create cubes.
Put the cake cubes into the bottom of your trifle dish. Make sure that they make it all the way into any corners and make sure there are no big gaps around the outside or the bottom of the dish. Press them down a little, again to make sure there are no big air pockets but make sure to not compress the cake or it won't allow the jelly to soak in.
Spoon in the macerated strawberries. I start around the edges then fill in the middle. It is again worth spending a moment making sure that there are strawberries flush with the sides of the bowl and filling any gaps. Make sure all the juices are poured over the cake too - waste nothing.
Give the cooled jelly a good stir then pour over the cake and strawberries. I do this nice and slowly moving the jug around the outside then spiralling into the centre. This is to make sure that all the cake cubes get a chance to absorb some of the liquid.
Cover the dish and place in the fridge to set the jelly - this will likely take at least 2 hours. You might be able to speed this up using the freezer but you must set a time, you mustn't forget and freeze it!
Make the Ginger Custard
Measure 2 tbsp Cornflour and 1 tbsp Ground Ginger into a microwave safe bowl,
Add 2 tbsp Water and mix to form a paste.
Pour in around ⅓ of the 500g Ready Made Custard. Stir until everything is well combined.
Add the rest of the custard and mix thoroughly.
Microwave on full power for 3 minutes. Stir then keep heating in 30 second bursts stirring each time until the custard starts bubbling and visibly thickens. This should take around 5 minutes in total.
You must see that bubbling and active thickening. If you don't reach that stage, the cornflour will have been pointless and the custard won't set thick.
Pour the hot custard into a clean flat dish. This will help the custard cool more quickly. Spread it out then cover with cling film. The cling film must touch the custard to prevent a skin from forming.
Allow to cool to nearly room temp then refrigerate until fully cold.
Optional - Prepare Decorations
If wanting to decorate with Candied Pistachios, follow these instructions >> Easy Candied Pistachios.
If using toasted Flaked Almonds, toast them in a dry pan then allow to cool if they aren't already toasted.
Add the Custard Layer
Only once the jelly is fully set and the custard fully cool should you proceed to this stage!
Give the cooled custard a quick stir then start carefully spooning it onto the jelly. Go slow and start with the edges before filling in the centre. I use a small spoon so I am not tempted to go too quick. This is so you don't end up with any air gaps.
Smooth over the top. You can cover with clingfilm (again touching the custard) if you are making in advance. Store in the fridge for up to 48 hours.
Finish Assembling & Decorate the Trifle
Whisk 300ml Double Cream with 1 tbsp Icing Sugar until if is soft and light. Be careful not to overwhip. You are looking for loose cloud like cream.
Pile the cream onto the chilled trifle using a large serving spoon. Do it in sections for maximum texture. Please don’t dump all the cream on and then try to spread it.If you are a piping bag demon, go ahead and create some pretty patterns!
Decorate however you please. I've used a mix of fresh strawberries, candied pistachios and crystallised ginger for maximum excitement.
Notes
The estimated nutrition calculations do not include any of the optional decorations.