Strawberries Romanoff

Method6 steps

1. 1

   Step 1: Wash, drain, hull and quarter all the strawberries. Mix them with all four tablespoons granulated sugar and four tablespoons Grand Marnier. Cover and refrigerate for one to two hours to macerate, stirring once or twice during that time.

   Refrigerate macerating strawberries · 120 minUses 2 pints strawberries · 4 tbsp granulated sugar for strawberries · 4 tbsp Grand Marnier

2. 2

   Step 2: Stir the strawberry mixture once or twice during its one-to-two-hour refrigerated maceration, then keep it chilled until the topping is ready.

   Uses The same covered strawberries and their developing syrup

3. 3

   Step 3: Just before serving, beat all the cold heavy whipping cream (1 cup) with the separate quarter-cup powdered sugar (¼ cup) until stiff peaks form. Gently fold in all the sour cream (¼ cup) with a spatula, just until blended. Keep the finished topping cold.

   Uses 1 cup cold heavy whipping cream · ¼ cup powdered sugar for whipped cream · ¼ cup sour cream

4. 4

   Step 4: After at least one hour and no more than two hours of macerating, stir the berries and divide them between six serving glasses or bowls. Spoon a little of their syrup over each portion as desired.

   Uses All the macerated berries and their syrup

5. 5

   Step 5: Divide the prepared whipped topping evenly over all six berry portions. For rounded dollops, use a trigger-release ice-cream scoop as a serving utensil.

   Uses All six filled berry glasses · All finished whipped topping

6. 6

   Step 6: Serve immediately, or keep the assembled portions refrigerated and enjoy within two hours of assembly.

   Uses All six finished berry and cream portions