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Live! From Jasper's Kitchen
 
* although we try to be as accurate as possible with all nutritional data, some of the ingredient data may be slightly higher or lower due to data availability. The serving size is 5 oz of berries and 2 Tblsp of topping. I had to use orange juice- the liqueur was not in the system.
Fresh Berries Romanoff
1 Pint of each Blackberries, Blueberries & Strawberries
1/4 cup Cointreau orange liqueur or orange juice
1/4 cup sugar

Romanoff Sauce
1 cup heavy whipping cream, chilled
1/2 teaspoon vanilla extract
1/2 cup sour cream, chilled
1/4 cup sugar
4 oz. Cointreau orange liqueur

Hull, wash and dry berries. Cut them in quarters, reserving several whole for garnish. Gently combine quartered berries, sugar and liqueur (or orange juice) in a bowl and refrigerate .

Add vanilla and sugar to whipping cream and beat until soft peaks form. Fold in sour cream and beat until mixture firmly holds its shape. Add orange liqueur. Spoon quartered berries and juice into individual serving dishes. Top with Romanoff cream mixture and reserved whole berries

History: This recipe is not a traditional Russian dish. It was, in fact, concocted by a French chef, Marie Antoine Careme, while he was cooking for the royal family of Czar Nicholas I. Careme started as a dishwasher and studied pastry in Paris and soon gained fame. He traveled widely, feeding many royal families which also included Alexander I of Russia.