Japanese Kiwi Sweet Cream Fruit Sando Sandwich

Haha, yes, I still had some sliced sandwich bread left over from the last recipe, so I decided to make a variation on something pretty common in Japan, especially in convenience stores, a fruit sando (or sandwich). Normally this is filled with whipped cream or a mix of mascarpone with some kind of fruit, or a combo of fruits, the most common being strawberries, mixed berries, grapes, and kiwis. Since we’re right in kiwi season, kiwis it is!

I think this is exactly the kind of recipe where plain sandwich bread really shines, because it’s already soft, fluffy, and just slightly sweet on its own, which pairs perfectly with the cream and mascarpone filling and the fruit. It’s almost like eating a sponge cake without a lot of sweetness, and that works out great because the cream and the fruit already bring plenty of sweetness on their own. Oh, and by the way, my niece gave this sandwich her full approval, hehehe. Alright, let’s get to the recipe!

Japanese Kiwi Sweet Cream Fruit Sando Sandwich

Servings: 2
Time: 15mins
Difficulty: Normal
Rating: ★★★★★
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How about a classic japanese fruit sandu, looks impressive but its super easy to make and absolutely divine hehehehe.

Ingredients

Sliced Bread – 2 Slices
Kiwi – 1
Mascarpone Cheese – 120g
Cream – 50ml
Powdered Sugar – 20g

Directions

Start by cutting the crust off the sliced bread. (yes you can buy bread without crust, that’s fine too)
Peel and slice the kiwi, you can also cut it into pieces if you prefer, but it looks nicer sliced.

Whisk the cold mascarpone and cold cream with the sugar for 2 to 3 minutes until you get a thick, smooth cream.

Cover both slices with an even layer of cream, followed by the fruit, and close the sandwich.

Use the remaining cream to fill any gaps and make the sandwich more even.
Cut it perpendicularly and serve it upright so you can see the filling. That’s it, enjoy!

Notes & Tips: Feel free to swap in whatever fruit you like best, strawberries, mixed berries, and grapes all work beautifully here, and mixing two or three fruits together looks stunning once sliced, do note that you cant use at least for long very juicy fruit, you can see that the kiwi’s here were starting to slide, so it was delicious, but if the fruit is juicy it wont last long, you have to make and eat! ;D

Chill the assembled sandwich in the fridge for at least 30 minutes to 1 hour before cutting. This firms up the cream and gives you much cleaner slices.

Use a very sharp, non-serrated knife dipped in hot water and wiped dry before each cut, this is the trick to getting those clean, bakery-style cross-section slices without smearing the cream.

Keeping the crust on works too if you’d rather not waste it, but the crustless look is the traditional presentation for this style of sandwich.

Make sure both the mascarpone and the cream are cold before whipping, this helps the mixture firm up properly and hold its shape once assembled.

Pat the sliced kiwi dry with a paper towel before layering it in. Extra moisture can make the bread soggy or the cream slide around.

Do note that in japan they also make it with just cream, with cream with gelatin, with mascarpone cheese, with thick custard, and also the bread is Japanese style sliced bread, that is different from the ones here in Europe as well as American style white bread.

This recipe for Japanese Kiwi Sweet Cream Fruit Sando Sandwich was originally created on BakeAfter.com. Esta receita de Sandes de Kiwi e Mascarpone foi publicada em português no Iguaria.com.