RECIPE: Strawberries Romanoff

When we published a recent recipe for Pavlova, we were surprised that we didn’t have a recipe for Strawberries Romanoff. We have often used to fill or top the Pavlova.

Today, we remedy that!
 
 
STRAWBERRIES ROMANOFF HISTORY

The original recipe for Strawberries Romanoff was created around the turn of the 20th century by the great chef Auguste Escoffier, when he was the chef at the Carlton Hotel in London.

He called the recipe Strawberries Americaine Style. Fresh strawberries were topped with a blend of whipped cream and softened vanilla ice cream, flavored with Grand Marnier liqueur.

The name “Romanoff” appeared when the recipe was appropriated by a Beverly Hills restaurateur in the 1940s or 1950s. He called it Strawberries Romanoff, after the restaurant.

A great favorite, the recipe made its way from coast to coast. Today you will find variations of Strawberries Romanoff that use crème fraîche, heavy cream, ice cream, sour cream, whipped cream or a combination.

 
There are no wrong answers. One of our hacks is simply to stir confectioners sugar and Grand Marnier into heavy cream. This creates a sauce that fans of the zabaglione will appreciate.

Whatever the format, the dessert is light and the simple ingredients create sophisticated flavors.

The dessert is most elegant when served in stemmed glasses. Margarita glasses, Martini glasses or sherbet champagne glasses work, as do globe-shape wine glasses.
 
 
RECIPE: STRAWBERRIES ROMANOFF

Ingredients For 8 Half-Cup Servings
 
For The Berries

 
For The Topping

[1] Strawberries Romanoff with the quartered berries blended into the cream (photo and a recipe that adds orange juice, from Only Best Cooking).

[2] Strawberries Romanoff with the cream used as topping (photo courtesy A Family Feast, which has a variation of the recipe with brown sugar and brandy).

[3] Turn fresh strawberries into an elegant dessert (photo InHarvest | Facebook).

1. COMBINE the 1/4 cup sugar and 1/4 cup liqueur in a large bowl; stir until the sugar dissolves. Add the berries and gently toss. Set aside.

2. MAKE the topping: Whip the cream until foamy and gradually add the 2 tablespoons each of sugar and liqueur. Beat until soft peaks form. Stir in the sour cream/crème fraîche until blended. Stir in the optional cinnamon.

3. DIVIDE the berries among the glasses or dishes, and top with the whipped cream. Alternatively, fold the berries into the cream, the approach we prefer. Serve immediately.