Fruit Sando

Method

1. Hull 4 strawberries and leave two whole, halving the others lengthways. Peel 0.5 kiwi and cut it into 5 mm rounds. Peel 1 mandarin and separate the segments, pulling away any loose pith. Lay all the fruit on kitchen paper and pat it thoroughly dry — wet fruit will slacken the cream and make the bread soggy.
2. Put 60 ml very cold double cream in a chilled bowl with 1.5 tsp caster sugar, 0.25 tsp vanilla extract and 1 pinch salt. Whisk by hand or on medium speed for 2-3 minutes to stiff peaks: the cream should hold a clean line drawn with a knife and not slump. Stop the moment it looks matt rather than glossy.
3. Lay 2 slices slices of shokupan on a board, crusts still on. Spread a thin, even skim of the cream right to the edges of both slices to seal the crumb, keeping about two thirds of the cream back.