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.
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