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Fruit Sandos

By OcadoLife
Hosting an afternoon tea? Swap plain cucumber sandwiches for these Japanese-style Fruit Sandos, created by Ayako Takei – founder of Kichiya patisserie in London. These sweet treats, filled with whipped cream and fresh…
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Time and servings

Total time
Prep time

Ingredients

6 total
  • 400ml double cream
  • 40g caster sugar
  • 0.25 tsp vanilla bean paste
  • 8 slices soft white medium-sliced bread, crusts removed
  • 16 whole strawberries (pick out the smallest from the pack), hulled
  • 2 kiwis, peeled and halved lengthways

Method

6 steps

  1. Step 1

    Put the double cream, sugar and vanilla into a large bowl and whisk to stiff peaks.

  2. Step 2

    Spread most of the cream between the sliced bread, making sure to leave an extra-thick strip diagonally on 4 slices.

  3. Step 3

    Arrange the fruit along the diagonal strips: a whole strawberry at each end and a half-kiwi, cut-side down, in the middle. Place 2 more strawberries either side of the kiwi on the other diagonal (so you have a strawberry in each corner), cover the fruit with a little more cream, then sandwich. Repeat to make 4 sandos.

  4. Step 4

    Gently but tightly wrap each sando in cling film and chill for at least 1 hr or for up to 6 hrs to firm up.

  5. Step 5

    Once chilled (and while still wrapped in cling film), cut each sando diagonally into quarters using a long, sharp knife; wipe the knife between each cut to stop the cream spreading. Carefully unwrap and arrange on a board or platter. Best eaten on the same day. Leftover sandos can be frozen in an airtight container; thaw in the fridge overnight.

  6. Step 6

    Recipe Tip: Allow up to 6 hours extra time for chilling.