Fruit Sando
A recipe for Fruit Sando from the cookbook, Tokyo Up Late! Slices of soft Shokupan are filled with strawberry jam, light cream, and fresh strawberries.
Servings 1 Serving
Ingredients
- 5 strawberries
- 2 tablespoons strawberry jam
- 4 thin slices shokupan
- 60 grams (2 ounces) mascarpone
- 60 milliliters (1/4 cup) whipping cream
- 20 grams (3/4 ounce) sugar
Instructions
- Clean the strawberries and cut the tops off. Leave to dry on paper towel in the refrigerator.
- Spread the strawberry jam over two slices of the bread, leaving a 1 centimeter (1/2 inch) border. Place the remaining slices on top, to make two sandwiches.
- Using a pastry cutter or the back of a knife, carefully press firmly just inside the crust, as you were cutting off the crusts, to seal the two bread slices together, encasing the strawberry jam.
- Now cut off the crusts, just beyond where you sealed. (If the bread isn't sealed properly, you can pinch it closed with your fingers.)
- Using a spatula, massage the mascarpone to soften it.
- In a bowl or using an electric mixer, whisk the cream and sugar to soft peaks, then add the mascarpone and whisk to firm peaks.
- Lay one of the strawberry sandwiches on a large square of plastic wrap, then spread with a layer of the cream.
- Place three whole strawberries on the cream in a diagonal line, and a couple in the empty space.
- Use the remaining cream to fill in the gaps between the strawberries and cover everything in cream.
- Place the other strawberry sandwich on top and wrap tightly in plastic wrap. Use a market to draw where you've placed your line of strawberries.
- Refrigerate for at least 3 hours, or overnight.
- Keeping the plastic wrap on, cut along the line through the sandwich to divide it in two. Remove the wrap and serve.