Fruit Sandwich

Published: Aug. 28, 2022

Total Time: 20 minutes (active preparation) + 1 hour (chilling) | Servings: 1 sandwich (cut into 2-4 wedges)

Ingredients

• ¾ cup + 3 tablespoons (200 grams) mascarpone cheese, room temperature

• 1 tablespoon honey (adjust to taste for sweetness)

• ¾ cup + 2 tablespoons (200 grams) heavy cream, chilled

• 4 slices shokupan (Japanese milk bread) or fluffy white sandwich bread (thick-sliced, ~1 inch)

• 8–10 pieces cut fruit (1-inch chunks), e.g., strawberries, banana, mango, kiwi (pat dry before use)

Equipment

• Hand mixer with whisk attachments

• 2 mixing bowls (large + medium/chilled metal preferred)

• Ice water bath

• Paper towels

• Spatula

• Serrated bread knife (warm before use)

• Plastic wrap

• Sharp chef’s knife

Preparation Instructions

Step 1: Prepare the Cream Filling Base

Chill a large mixing bowl and hand mixer beaters in the refrigerator for 15 minutes (metal chills faster than glass). In a separate bowl, mix mascarpone with honey until completely smooth and lump-free.

Step 2: Whip the Heavy Cream

Place the chilled mixing bowl into a larger bowl filled with ice water to maintain low temperature. Pour the chilled heavy cream into the bowl. Using the hand mixer on medium speed, whip for 5–8 minutes until the cream holds stiff, upright peaks (thicker cream = sturdier filling).

Step 3: Combine Mascarpone and Whipped Cream

Gently fold the whipped cream into the mascarpone-honey mixture until fully incorporated. The filling should be thick and firm enough to retain shape without squishing. If too soft, chill for 5 minutes to firm up (still spreadable).

Step 4: Assemble the Sandwich

1. Trim and Spread Cream: Cut crusts from all 4 bread slices. Using a spatula, spread ~⅓ cup of the cream filling evenly on each slice (filling will be thick; use a wide spatula for coverage).

2. Arrange Fruit: Pat fruit dry with paper towels to remove moisture. On 2 bread slices, arrange fruit in an appealing pattern, leaving space for diagonal cutting. Mark your desired diagonal cut mentally (e.g., top-left to bottom-right).

3. Complete the Sandwich: Cover the fruit with the remaining cream. Place the second bread slice (cream side down) on top to form the sandwich.

Step 5: Chill for Structure

Wrap the sandwich tightly in plastic wrap, ensuring no air pockets. Mark your chosen diagonal cut on the plastic wrap for reference. Refrigerate for at least 1 hour (or overnight) to set the filling and meld flavors.

Step 6: Cleanly Slice and Serve

Hold a serrated bread knife under hot running water for 15 seconds, then dry. Unwrap the sandwich, cut along the marked diagonal, and serve immediately.

Pro Tips & Community Insights

Knife Warming Alternatives

• Hot Towel Method: Wet a kitchen towel, microwave for 30 seconds, and wrap around the knife to warm (avoids wasting water).

• Hot Water Bottle: Use a tall, narrow vase filled with very hot water; plunge the knife in to maintain warmth during slicing.

Water Conservation

Minimize water use: A 15-second run of hot water wastes ~1 gallon (half a US gallon per second at average flow). Use the hot towel/ hot water bottle method instead to save resources.

Bread Selection

Opt for thick-sliced Japanese milk bread (shokupan) over thin Taiwanese versions to reduce mess and ensure clean, even slices.

Filling Adjustments

• Honey Substitution: Use a milder honey (e.g., acacia) or swap for maple syrup/sugar to reduce overpowering flavors.

• Fruit Prep: Pat fruit dry to prevent soggy bread; strawberries, kiwi, and banana work best (mango can brown if overexposed—add 1 tsp lemon juice to prevent browning).

Enjoy your elegant, chilled fruit sandwich—perfect for a summer treat or tea time! 🥪🍓