Herself's Recipes

I love this dessert. Of course anything involving berries and cream is fine with me.

1 pound strawberries
Hull and slice the strawberries and toss with 1 Tablespoon of sugar

Sauce:
Combine and beat until cream is whipped and stiff
4 Tablespoons brown sugar
2 Tablespoons vanilla ( or rum or brandy or orange liquor )
1 cup whipping cream
1 Tablespoon orange zest

Add 1/2 cup of sour cream and mix well

1/2 pound of strawberry or vanilla ice cream.

Divide ice cream among 6 serving dishes
Top with strawberries
Top with sauce

The traditional recipe for Strawberries Romanoff calls for the berries to be sliced and soaked in orange liquor, then put over ice cream, and topped with cream sauce. It was probably invented by the French pastry chef Marie Antoine Careme for Russian Tsar Nicholas I.

Whip 1 cup heavy cream until firm
Add 2 egg yolks and beat until foamy
Add 1 tsp vanilla
Add 1 cup sugar

Beat well

Sift together
1 1/2 cups flour
3 tsp baking powder
pinch salt

Fold into whipped cream

Beat the 2 egg whites until stiff and fold into whipped cream
Bake ~30 minutes at 350′

Notes: This works well doubled. I layer frozen fruit in a 9×13 pan then the doubled recipe on top. I only use 1 cup of sugar when I double the recipe. Also I beat the egg whites and sugar till stiff, add the cream beat till stiff, then fold in the remaining ingredients.