Japanese Strawberry Sandwich (Ichigo Sando)
Sandwich meets dessert with this delicious ichigo sando made with fresh strawberries and sweet cream sandwiched between two slices of fluffy white bread.
- Prep time
- 10 min
- Cook time
- 2 hr 13 min
- Yield
- 1 serving
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 5 strawberries
- 35 g mascarpone cheese ( softened to room temperature)
- 1-2 drops vanilla essence
- 35 ml heavy cream (at least 36% milk fat, chilled)
- 2 tsp light brown sugar
- 2 slices white bread
Instructions
- 1
Wash 5 strawberries, dry them with kitchen paper and remove the stems.
- 2
Whip 35 g mascarpone cheese with 1-2 drops vanilla essence until soft and smooth.
- 3
Take 35 ml heavy cream from the fridge, add it to a separate bowl with 2 tsp light brown sugar and whip until stiff peaks form.
- 4
Add the whipped cream to the mascarpone and mix together until well combined. (Be careful not to over mix.)
- 5
Trim the crusts off 2 slices white bread.
- 6
Spread one slice of bread with 1/3 of the mascarpone cream and then place 3 strawberries on top going diagonally through the middle. Place the other two strawberries in the empty corners with the points facing outwards.
- 7
Spread 1/3 of the cream over the other slice of bread and use the leftovers to fill in the gaps between the strawberries.
- 8
Place the other slice on top to complete the sandwich and gently press the edges to seal.
- 9
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.
- 10
Take the sandwich from the fridge and use a clean sharp knife to cut along the guideline while it's still wrapped.
- 11
Enjoy!