Strawberries Romanoff is a classic French strawberry dessert inspired by Auguste Escoffier. This elegant no-bake recipe takes just minutes to prepare and is perfect for strawberry season.
Move over Wimbledon strawberries and cream. The French answer comes with orange, a splash of liqueur and a surprisingly entertaining story.
What is Strawberries Romanoff?
Strawberries Romanoff is the French answer to strawberries and cream. Fresh strawberries are macerated in orange juice and orange liqueur, then topped with vanilla Chantilly cream for an elegant summer dessert.
I grew up in the UK with Strawberries and Cream in summer, as it's still a British tradition that's served during Wimbledon. I never got there but instead, we picked our own Scottish strawberries in Pencaitland in oversized bowls that were weighed coming out the farm (my brother and I first believed Dad that they weighed us too coming out!). We served them with scooshy cream or vanilla ice cream from Luca's.
Summer heaven in a bowl.
Today I love this French adult version and even enjoyed it watching Roland Garros French tennis this week!
So, what's the difference between Strawberries Romanoff and Strawberries and Cream? Strawberries Romanoff includes orange juice and orange liqueur, while traditional strawberries and cream are served simply with fresh cream.
Just a Few Ingredients Needed
Escoffier isn't precise in quantities for this Romanoff dessert but his ingredients are clear. You'll need:
- Ripe strawberries - the naturally sweeter the better (Charlotte or Mara des Bois)
- Fresh orange juice with pulp - squeezed from half an orange
- Curaçao - or other orange liqueur
- Chantilly cream - whipped and spooned or piped on top using a star tip.
It's so easy and quick to put together and I had fun testing the quantities of the alcohol here!
Faire macérer de belles fraises avec suc d'orange et curaçao. Les dresser en timbale sanglée et les recouvrir de crème Chantilly poussée à la poche munie d'une grosse douille cannelée. - Auguste Escoffier, Le Guide Culinaire, 1912 (3rd Edition)
How to Make Strawberries Romanoff
Strawberries Romanoff takes just a few simple steps. Macerate the strawberries with orange juice and liqueur, whip the vanilla Chantilly cream, then layer everything into serving glasses and chill until ready to serve.
Can It Be Made Without Alcohol?
Of course. Replace the orange liqueur with extra orange juice and pulp, orange zest (so ensure your orange is organic) or a tablespoon of finely chopped candied orange peel - or a small splash of orange blossom water.
Personally, I love it with a little fleur d'oranger blossom for something very chic and French which is enough for folk to say, "What's that hint in there?"
Strawberries Romanoff vs Strawberries and Cream
Traditional Wimbledon strawberries and cream are served simply with fresh strawberries, a little sugar and pouring cream.
Think of Strawberries Romanoff as strawberries and cream after a summer holiday in France: dressed up with orange, vanilla Chantilly cream and a splash of liqueur.
Why Does the Name Romanoff Come From?
Nobody seems entirely sure, but that's part of the fun. Three theories are often mentioned:
- Escoffier's luxury hotel version
Auguste Escoffier loved creating elegant fruit desserts for wealthy guests at the Savoy and Ritz - from London, Paris to Cannes. He often named desserts after celebrities, such as Pèche Melba and Poire Belle Hélène. Many food historians believe Fraises Romanoff evolved from his earlier Fraises à l'Américaine. - A Romanov connection
Another theory points to the Russian Romanov family. France's first celebrity chef, Antonin Carême, cooked for some of Europe's most powerful figures, including Napoleon and Tsar Alexander I of Russia. Some food historians suggest the Romanoff name may reflect the long fascination between French haute cuisine and the Russian imperial court. - The Hollywood Con Artist
My favourite theory involves Michael Romanoff. Born Hershel Geguzin in Lithuania, he reinvented himself as a Russian prince, opened a famous restaurant in Beverly Hills and became popular with Hollywood stars. Some believe he helped make Strawberries Romanoff fashionable in America.
Whatever the true story, strawberries, orange and cream make a rather convincing trio - and a perfect dinner party debate over dessert! Know any more? I'd love to hear your comments.
More Strawberry Dessert Recipes
Try more traditional French desserts with strawberries:
- Strawberry Maltaise - the same idea without the cream, served on ice.
- Strawberry Clafoutis - a twist on the classic
- Strawberry Mousse - extra light and fluffy, like this dessert
- Peach Melba - Escoffier's Fraise Melba replaces the peaches with strawberries but the rest is the same with vanilla ice cream and raspberry purée.
See the Strawberry Guide for many more ideas.
Strawberries Romanoff
Equipment
- Piping bag with star tip (optional)
Ingredients
Strawberries & Marinade
- 500 g (18oz) ripe strawberries e.g. Charlotte, mara des bois (sweetest varieties)
- 40 ml (1½ fl oz) orange juice and pulp from about ½ orange
- 60 ml (4 tbsp) Grand Marnier Cointreau or Curaçao (see NOTES)
Chantilly Cream
- 250 ml (9 fl oz) heavy cream (30% fat) chilled
- ½ teaspoon vanilla powder (paste or extract)
Instructions
Strawberries
- Chill a mixing bowl in the fridge until ready to make the Chantilly. Hull the strawberries and cut in half or quarters, depending on size in a large bowl. Squeeze over the orange juice with some pulp and the liqueur (see notes for without alcohol). Chill for at least 30 minutes to 2 hours maximum.
Chantilly
- In the chilled mixing bowl, whisk the chilled cream using an electric whisk with the vanilla until quite firm peaks. Add 1-2 tablespoons of the marinade and continue to whisk a little further just to incorporate.
Presentation
- Divide the strawberry mixture evenly into glasses. Either spoon over the Chantilly cream or transfer to a piping bag with a star tip and pipe over the strawberries. Serve immediately.
