How to make beautiful Japanese strawberry sandwiches (ichigo sando) with delicious mascarpone cream. (Serves 1)
- 5 strawberries
- 35g mascarpone cheese softened to room temperature
- 1-2 drops vanilla essence
- 35ml whole cream (at least 36% fat) chilled
- 2 tsp light brown sugar
- 2 slices of white bread (preferably Japanese shokupan or sweet bread)
- Wash the strawberries, dry them with kitchen paper and remove the stems.
- Whip the mascarpone cheese with a few drops of vanilla essence until soft and smooth.
- Take the cream from the fridge, add it to a separate bowl with the light brown sugar and whip until stiff peaks form.
- Add the whipped cream to the mascarpone and mix together until well combined. (Be careful not to over mix.)
- Trim the crusts off the bread and coat both slices with a thick layer of mascarpone cream. (Make sure you save some cream to fill in the gaps between the strawberries.)
- Arrange 3 strawberries on top of one slice, placing them diagonally through the middle of the bread and then place the other two in the opposite corners. (See in post for instructional photos.)
- Use the leftover cream to fill in the gaps between the strawberries.
- Place the other slice on top to complete the sandwich and gently press the edges to seal.
- Wrap the sandwich with plastic wrap and draw a line in the direction of the strawberries so you know where to cut later.
- Chill in the fridge for 3-4 hours.
- Take the sandwich from the fridge and use a clean sharp knife to cut along the guideline while it's still wrapped.
Keep refrigerated and consume within 1-2 days.
See in post for different arrangement and cutting styles.
- Prep Time: 10 minutes
- Chilling time: 3 hours
- Category: Desserts
- Method: Whipping
- Cuisine: Japanese
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