Fruit Sando

Instructions

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.