Recipe byThe ZestyPlate Kitchen
Fresh strawberries macerated in Grand Marnier and sugar, served under a cloud of whipped cream folded with soured cream. Elegant and effortless.
Strawberries Romanoff is the kind of dessert that looks like you tried hard when you really didn't: ripe strawberries steeped in sugar and orange liqueur, then folded under a soft cloud of cream. It tastes rather grand but comes together in a few minutes. Most of it can be done ahead, which makes it handy when you are entertaining.
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Prep 15 min
Total 15 min
Easy
Scale:
- 2 pint Strawberries
- 4 tbs Sugar
- 4 tbs Grand Marnier
- 1 cup Cream
- 1/4 cup Sour Cream
Tags:
Fruity
Preparation
- In a medium bowl, combine the hulled and quartered strawberries with 4 tbsp sugar and 4 tbsp liqueur. Stir together, then cover and refrigerate for at least 1 hour and up to 2 hours, stirring once or twice.
- Just before serving, in a large bowl, combine 1 cup cold heavy cream and ¼ cup powdered sugar and beat with an electric mixer until stiff peaks form. Using a spatula, fold in ¼ cup sour cream just until well blended.
- To serve, stir the strawberries, then divide between 6 serving glasses or bowls, spooning a little syrup over the berries if you like (the syrup is also lovely for soaking a cake). Spoon the cream over the strawberries, dividing evenly. Serve right away, or chill and enjoy within 2 hours of assembly.
Tips from the ZestyPlate Kitchen
- Give the strawberries at least an hour to macerate so they soften and turn syrupy.
- Whip the cream only to soft-stiff peaks; any further and it loses its lightness.
- Fold in the soured cream gently for a welcome tang against the sweetness.
- Put it together just before serving so the cream stays airy.
Frequently Asked Questions
A simple dessert of macerated strawberries served with sweet, lightly boozy whipped cream, with roots in grand Russian and French dining.
Yes, use orange juice with a little extra sugar and a touch of zest to keep that citrus note.
Macerate the strawberries in advance, but fold and assemble the cream close to serving so it holds its texture.
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