Monday, December 5, 2011

MaryAnne’s Strawberry Romanoff

5 egg yolks
1 cup sugar
1 cup Harvey's Bristol Cream sherry (don't use any other kind as the results won't be nearly as good)
3 pints strawberries
powdered sugar
1 cup heavy cream.

Break 5 egg yolks in top of double boiler and beat until lemon colored.  Gradually add 1 cup sugar and beat until velvety.  Slowly pour in 1 cup of sherry and replace beater with spoon.  Stir until thick.  Place in bowl and cool.  Once cool, place in frig.  Obviously this part can all be done in advance. 
Just before serving, beat 1 cup heavy cream until very stiff.  Fold into custard until completely blended.  Add strawberries, turning until covered.  Place on round flat platter and decorate with largest berries dipped in powdered sugar.  In fact you can serve them any way you wish.

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