Japanese fruit Sando
Japanese fruit Sando
Ingredients
- 120 g Mascarpone
- 240 ml Heavy cream
- 2 tbsp Powdered sugar
- 1/4 tsp Vanilla extract
- 4 slices Shokupan I used brioche slices
- 8-10 Strawberries Or other fruit, cut
- 1 pinch Salt
Instructions
- Whisk in a bowl the mascarpone on medium speed (about 1 minute) until smooth
- Add heavy cream, powdered sugar, vanilla extract and salt
- Whip until stiff peaks (3-4 minutes)
- Place slices of shokupan on a clean cutting board and add 3 tablespoons of whipped cream mixture on to each slice of bread
- To build one sandwich, place 4-5 strawberries on their sides onto one slice of bread in an "X" pattern that runs from corner to corner
- Cover with a second slice of bread, cream side down
- Press gently down, be sure that the cream does not get out of the sides
- Wrap sandwich in plastic wrap
- Refrigerate until cream has chilled and sandwich is firm when pressed gently, about 1 hour
- When ready to serve, remove the plastic wrap and place sandwiches on cutting board
- Remove crusts carefully with a sharp knife
- Cut sandwiches in half diagonally, slicing the strawberries in half
- Serve immediately