Japanese·Dessert
Mascarpone Strawberry Sando
A Japanese-style fruit sandwich featuring sweet, heart-shaped strawberries nestled in a rich, stiff mascarpone whipped cream between slices of crustless milk bread.
Prep
20m
Cook
—
Total
80m
Serves
2
Method
- 01
Hull the strawberries by inserting the tip of a knife at a 45-degree angle around the green stem to create a conical indentation; this ensures a heart shape when the sandwich is sliced. Trim the crusts off the bread slices to create even squares.
Watch · 0:23
- 02
In a chilled bowl, combine mascarpone, vanilla, salt, and powdered sugar. Mix briefly with a hand mixer, then pour in the heavy cream. Whip until the mixture forms very stiff peaks that do not move when the beaters are shaken.
Watch · 2:40
- 03
Spread a thick layer of the cream (about 3/8 inch) onto two slices of bread. Arrange the whole strawberries in a row down the center of one slice, pointing the tips toward each other ('centipeding'). Place strawberry halves on the sides with the tips pointing outward.
Watch · 4:59
- 04
Apply more cream over and around the berries, ensuring every gap and 'nook and cranny' is filled to prevent air pockets. Place the second slice of bread on top and gently press down. Use more cream to smooth and seal the sides.
Watch · 6:05
- 05
Make a small nick with a knife on the top of the bread to mark the direction of the strawberry row. Wrap the sandwich tightly in plastic wrap and refrigerate for at least 1 hour to allow the cream to set.
Watch · 4:45
- 06
Unwrap the sandwich and use a serrated knife to cut it in half along the marked line using a slow sawing motion. Use a small knife to wipe away excess cream from the fruit surfaces and fill any small gaps before serving.
Watch · 6:01
From Chef John
“You are after all the Marlin Brando of your strawberry sando.”
“Thank you, centrifugal force.”
“Nestle the tip of one into the depression on the top of the other, which in the business we refer to as centipeding.”