Japanese Fruit Sando (Fruit Sandwich)

Method

1. 1

   In the bowl of a stand mixer fitted with the whisk attachment, whisk mascarpone on medium speed until smooth, about 1 minute. Add heavy cream, powdered sugar, vanilla extract, salt, and whip on medium speed until stiff peaks form, 3 to 4 minutes. Do not over whip; over whipped cream will be grainy. (To fix over whipped cream, see notes.)

2. 2

   Place slices of shokupan on a clean cutting board and, using an offset spatula, spread 3 tablespoons of whipped cream mixture onto each slice of bread. To build one sandwich, place 4 to 5 strawberries on their sides onto 1 slice of bread, arranging them in a “X” pattern that runs corner to corner. (See notes for assembling with other fruit.) Cover with a second slice of bread, cream-side down, press very gently to adhere, and being careful not to squish the whipped cream filling out the sides, wrap tightly with plastic wrap. Using a Sharpie, mark where you plan to cut the sandwich in order to reveal the cut sides of the fruit. Repeat with remaining bread and strawberries.

3. 3

   Refrigerate until cream has chilled and sandwich is firm when pressed gently, about 1 hour.

4. 4

   When ready to serve, remove plastic wrap and place sandwiches on cutting board. Using a serrated knife and using a steady back and forth sawing motion, carefully remove crusts and cut sandwiches in half diagonally, slicing strawberries in half. Serve immediately.

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