Strawberries Romanoff

Preparation info

  • Serves


    Appears in

    The Robert Carrier Cookbook

    By Robert Carrier

    Published 1965

    • About


    • 2 pounds fresh strawberries
    • 6 tablespoons icing sugar
    • 3 tablespoons rum
    • 3 tablespoons cointreau
    • ½ pint double cream
    • 3 tablespoons kirsch


    Wash, drain and hull berries, and place in a bowl. Toss with 4 tablespoons icing sugar. Pour rum and Cointreau over them, and chill in refrigerator for at least 1 hour.

    One hour before serving, whip cream until stiff; add remaining sugar, flavour with Kirsch and mix with the strawberries, tossing until every piece is coated. Keep cold until time to serve.