This dish, although typically French, has Russian origins. It was named for the royal family of Imperial Russia, at whose court French food was invariably served - makes 8 servings
2 pints red, ripe strawberries
1/3 cup plus 2 tablespoons sugar
1/3 cup Grand Marnier or Cointreau
3/4 cup heavy cream
Remove the stems from the strawberries. Rinse well and drain. Pat dry with paper towels.
Place the strawberries in a bowl and add 1/3 cup of the sugar and the Grand Marnier.
Using a swivel-bladed potato peeler, cut around the orange to produce a very thin spiral of peel. Do not cut into the white pulp. Cut the peel into wafer-thin shreds. Add the strawberries and fold together gently. (Use the orange in another dish.) Cover the bowl and refrigerate until ready to serve.
Whip the cream and flavor it with the remaining 2 tablespoons of sugar and a few drops of the Grand Marnier. Serve the cream over the strawberries in stemmed sherbet cups.