The Scandalous Sisterhood of Prickwillow Place by Julie Berry
Mini Summary: The girls from Etheldreda’s School watch their loathsome headmistress and oily brother collapse and perish from poisoning. Each girl refuses to give up the friendships they have in each other to return home, where they would be sent if anyone found out about these deaths. They play out a comedy of near misses to preserve their school while they sleuth out a killer.
From the descriptive names to their unique personalities, these girls carried their story. It is funny, slightly morbid, and totally cheeky. It’s quick and light, which is sometimes exactly what your brain and body need, a fun who-done-it with preposterously hilarious scenarios peppered throughout their capers. This is a story of how far a lie could stretch for those with enough imagination and determination.
And here’s something else to feed your brain and body! The climax of the book is a much-anticipated Strawberry Social. After a shocking scene at this long-awaited social, Reverend Rumsey makes the unilateral decision to end the festivities early.
“Ronald.” Mrs. Rumsey’s expression was severe. “We haven’t served the strawberry trifle yet.”
Yeah, Ronald. No matter what happens tonight, we all want some strawberry trifle. (What is wrong with you, Ron?!)
This trifle is worth staying for, even if societal expectations and even a reverend deem it uncouth. Not to worry. Me and Mrs. Rumsey will join you.
Strawberry Lemonade Trifle
Course: DessertCuisine: BritishDifficulty: intermediate, But You Can Do It!12
servings6
minutesAn epically delicious centerpiece dessert full of ruby berries, sweet cake, and tart lemon curd.
Ingredients
Lemon Yogurt Cake (or a vanilla cake is fine, too)
1 1/2 cups lemon curd, homemade (I use this recipe with the whole egg variation) See Note 2
1 1/2-2 pounds lovely looking fresh strawberries
- For the Strawberry Gelatin
25 ounces chopped fresh strawberries, about 5 cups
2 packets gelatin
1 cup water, divided
2/3 cup lemon juice
2/3 cup sugar
- For the Chantilly Cream
2 1/2 cups heavy whipping cream
2 teaspoon vanilla
2/3 cup powdered sugar
Directions
- For the Strawberry Gelatin
- Pour the gelatin packets and 1/2 cup of the water into a medium pot and let it sit for 5-10 minutes.
- Put the gelatin on low heat and mix until it melts. Add all the remaining ingredients for the Strawberry gelatin to the pot and boil for 5 minutes to soften the berries a bit. Remove from heat. Blend. Let cool to room temperature.
*If I’m in a hurry, I’ll pour it into a shallow pan or bowl and pop it in the freezer for half an hour, stirring it a few times. Just don’t forget about it! - Chantilly Cream
- Pour the whipped cream, vanilla, and powdered sugar into a large bowl and whip. You want it to be stiff but not waxy, which means it’s on it’s way to butter. See Note 1.
- Scoop most of the whipped cream (about 2/3 of it) into a piping bag with a largish round tip, or a ziplock with a corner cut out. Set the remaining bit aside.
- Construction
There will be three layers, so for those needing to envision the end from the beginning (that’s me), just imagine mentally dividing all the ingredients into three.
2 cake rounds = 2/3 cake per layer.
The Chantilly Cream should already be divided (2/3 in the bag, 1/3 in the bowl).
Etc. - Hull then slice about 1 lb of the lovely berries lengthwise. (Slice more as needed.)
- Crumble 2/3 of one of the cake rounds into the bottom of a trifle bowl.
- Slide sliced strawberries around the inside of the trifle bowl, surrounding the crumbled cake, hull side down. The strawberries will encase each layer of cake so the slices of berries will form a visible ring around the bowl.
- Drizzle about 1/3 of the gelatin over the crumbled cake in the bottom or the bowl.
- Squeeze about 1/2 of the piping bagged Chantilly Cream over the cake/gelatin in a loose spiral. Using the back of a spoon, spread out the cream to make a layer.
- Gently dollop 1/3 of the lemon curd onto the cream layer and carefully spread it out.
- Crumble another 2/3 of a cake round, followed by the ring of strawberries, the gelatin, the whipped cream, and the curd. Follow the same instructions above.
- Crumble the last of the cake, followed by the ring of strawberry slices, then the drizzle of the gelatin. (If you have some leftovers, that’s just fine. I typically have 1/2 cup of gelatin and a corner of cake left. It depends a lot on the size of your trifle bowl.)
- Fold the remaining curd into the whipped cream and gently spread it over the top of the final cake/gelatin layer. If the curd and cream aren’t completely incorporated, that’s ok! It will create a lovely yellow and white marble pattern.
- Cover and refrigerate for at least 6 hours, but best if it has a sleepover for the gelatin to set.
- Before serving, decorate the top with the remaining lovely berries.
Notes
- Note 1: If you’ve gotten to the waxy point, you may still be able to salvage the whipped cream but stirring in a tablespoon at a time of unwhipped cream until the waxiness goes away. You’ll need to taste it repeatedly, which is just the pits 😉
- Note 2: I haven’t tried store bought lemon curd in this trifle, but I imagine it would be just fine.
Feel free to use ridiculous puns while you make and eat this trifle, like my siblings lovingly did for me.