Japanese Fruit Sandwich (フルーツサンド)

Method9 steps

1. 1

   Step 1: Slice and peel the kiwifruit (1) into rounds about ¾ inch thick.

   Uses 1 kiwifruit

   
2. 2

   Step 2: Peel the mango (1) and cut the flesh from both sides of its flat pit. Trim tapered edges and cut the remaining flesh into batons about ¾ inch thick.

   Uses 1 mango

   
3. 3

   Step 3: Remove the tops from all 14 strawberries. Halve any very large berries so their thickness fits with the kiwi and mango.

   Uses 14 strawberries

   
4. 4

   Step 4: Put all the cold ½ US pint heavy cream (1 US cup), 3½ tablespoons sweetened condensed milk and ¼ teaspoon vanilla in a cold bowl. Whip until firm peaks form, stopping before the cream becomes grainy or separates.

   Uses ½ US pint heavy cream (1 US cup), cold · 3½ tablespoons sweetened condensed milk · 1/4 teaspoon vanilla extract

   
5. 5

   Step 5: Use FOUR of the eight bread slices as bases. Spread an even layer drawn from the whipped cream over these four slices, reserving all the remaining cream for filling the gaps and covering the fruit.

   Uses 4 base bread slices · Some firm whipped cream for bread bases

   
6. 6

   Step 6: Distribute the prepared kiwi rounds, mango batons and strawberries over the four cream-covered bases. Line up the centers of the fruit with the planned cut lines so the cut sandwiches show attractive fruit cross-sections.

   Uses Four cream-covered bread bases · Prepared peeled kiwi rounds · Prepared mango batons · Prepared strawberries

   
7. 7

   Step 7: Use all the remaining whipped cream to fill the gaps around the fruit and spread an even covering over its top.

   Uses Four fruit-topped sandwich bases · Reserved remaining whipped cream

8. 8

   Step 8: Cover with the remaining FOUR bread slices and press gently so the tops adhere to the cream. Remove the crusts.

   Uses Four fruit-and-cream sandwich bases · 4 remaining top bread slices

9. 9

   Step 9: Refrigerate all four sandwiches for at least 1 hour to firm the cream before slicing. When ready to serve, use a sharp knife to cut each sandwich into halves or quarters along the planned fruit lines, wiping the blade between cuts.

   Chill at least 1 hr · 60 minUses Four assembled crustless fruit sandwiches