Fruit Sando (Japanese Fruit Sandwich) | Asian Inspirations

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Japanese

(25)

Difficulty Level	Cooking Time
60 mins

Japanese

(25)

Difficulty Level	Cooking Time
60 mins

Ingredients

Serves: 4

Hull strawberries, then using a knife, cut 2 slits at the top of 3 strawberries in the shape of a ‘V’ (to make a heart shape when sliced in half). Cut the remaining hulled strawberries in half.
Slice kiwis horizontally into 1.5cm thick slices, then use a cutter to cut slices into a flower shape.
Peel the mandarins and pull apart in halves.
Place the mascarpone and heavy cream into a mixing bowl and beat on medium speed until well combined.
Next, add in the sugar and continue beating until it reaches a stiff peak consistency.

Lay 2 slices of bread on a cutting board. Spread a thin layer of cream onto one of the slices with a spatula. Arrange 1 piece of kiwi (standing), 1 whole strawberry (with ‘V’ slits on top) and half a mandarin diagonally across the piece of bread—where you will be slicing.
Then, add 2 halved strawberries on the empty corners of the bread to balance out the height of the sandwich.
Top with more cream and fill the gaps around the fruits and top with the other slice of bread.
Wrap the completed sandwich firmly with cling wrap (to keep its shape) and draw a line across the top to mark where the fruits are laid out and where to slice the sandwich later.
Repeat steps until all ingredients are used up. Have a little fun and make variations of this sandwich with various fruits.
Then, refrigerate the sandwiches for at least 2 hrs. Tip: After 1 hr, flip the sandwiches over to ensure an even spread of cream throughout the sandwich. The weight of cream will fall to the bottom slice of bread if not flipped over.
After refrigeration and when ready to serve, remove the sandwich from the refrigerator. Using a sharp knife, slice across the sandwich diagonally to reveal the fruit design and serve immediately.