A delightful strawberry cream sandwich that combines fresh strawberries with a fluffy mascarpone and whipped cream filling, perfect for a sweet treat.
Ingredients
6-8 pieces Strawberries
4 slices Bread
1 cup Mascarpone cheese
1 teaspoon Vanilla extract
a pinch Salt
2 tablespoons Confectioner's sugar
1 cup Whipped cream
Method
Start by hulling the strawberries, removing only the green tops, and set them aside for later use.
Trim the crusts from the slices of bread and cut them into squares for a neat presentation.
In a bowl, blend together mascarpone cheese, a splash of vanilla extract, a pinch of salt, and confectioner's sugar. Whip until the mixture is light and fluffy.
Carefully fold in the chilled whipped cream, mixing until stiff peaks form. Avoid overbeating to prevent separation.
Spread a generous layer of the whipped cream mixture on each slice of bread, ensuring it goes all the way to the edges.
On two of the slices, place three whole strawberries from one corner to the opposite corner. Add two smaller strawberries or a halved larger one in the remaining corners with the tips facing outward.
Fill any spaces between the strawberries with additional whipped cream, then top with another slice of bread, pressing down gently. Use any leftover whipped cream to tidy up the sides of the sandwich.
Make a small mark on the top slice to remember the strawberry arrangement underneath. Wrap the sandwich tightly in plastic wrap and chill in the refrigerator for at least one hour, or up to two hours.
When ready to serve, slice the sandwich diagonally with a serrated knife. For a beautiful presentation, use a paring knife to trim any excess whipped cream from the cut edges of the strawberries, showcasing their vibrant color.
Serve the sandwich halves on a plate and savor your delightful creation.
