This is a retro dessert featured on the menus of continental fine-dining restaurants around the globe; kind of like tiramisu is now. It was supposedly named after the Romanoff line of czars in Russia, but frankly I did not dig into history books to give you the exact scoop. I just loved it as a kid because it had my two favorite things: Berries and cream. The classic version included liqueur like Grand Marnier or Curaçao when macerating the strawberries. I prefer it without because I think adding liqueur is too overpowering. Some recipes even add vodka. In any case, it is a good choice for a holiday menu and little time to prepare something elaborate. I wish you all a Happy Mother’s Day 2015!
Prep Time: 20 minutes
Cook Time: 5 minutes
Passive Time: 30 minutes
1 pound strawberries hulled and sliced
1/3 cup white granulated sugar or powdered sugar
1 tbsp liqueur optional
1 cup whipping cream
1 teaspoon vanilla extract or other flavoring
1 tbsp powdered sugar
1. Place the sliced strawberries in a bowl and add the sugar and liqueur. Cover and refrigerate 30 minutes.
2. Place the whipping cream and powdered sugar and vanilla extract in a mixer bowl and whip till firm, about 5 minutes at maximum speed. Cover and chill till serving time. When ready to serve, place some strawberries in a serving cup and top with cream.
Hello! All photos and content are copyright protected. Please do not use our photos without prior written permission. If you wish to republish this recipe, please rewrite the recipe in your own unique words and link back to the source recipe here on tasteofbeirut.com. Thank you!
4 Comments • Comments Feed