Description
Japanese fruit sandos featuring fluffy whipped mascarpone cream, fresh strawberries, and soft milk bread for a delightful sweet sandwich treat.
Ingredients
Scale
- 1/2 cup mascarpone (about 4 ounces; 120g)
- 1 cup (240ml) heavy cream
- 2 tablespoons (14g) powdered sugar
- 1/4 teaspoon vanilla extract
- Pinch kosher salt
- 4 slices shokupan, homemade or store-bought
- 8 to 10 medium strawberries (1 to 2 inches wide), hulled, or assorted pieces of cut fruit
Instructions
- 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.
- 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. 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.
- Refrigerate until cream has chilled and sandwich is firm when pressed gently, about 1 hour.
- 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.
Notes
- Use a 2:1 ratio of heavy cream to mascarpone for best texture
- Whisk mascarpone alone first before adding cream to avoid lumps
- Chill sandwiches for at least 1 hour before cutting for cleanest slices
- Use a serrated knife with sawing motion, avoid pressing straight down
- Can substitute strawberries with kiwis, mangoes, or bananas
- Shokupan is Japanese milk bread, available at Asian grocery stores
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: Japanese
Nutrition
- Serving Size: 1 sandwich
- Calories: 420
- Sugar: 18g
- Sodium: 180mg
- Fat: 32g
- Saturated Fat: 20g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 95mg
Keywords: fruit sando, Japanese sandwich, strawberry sandwich, whipped cream, mascarpone, shokupan, milk bread, no-bake dessert