This simple twist on the classic Japanese fruit sando (katsu sando cousin) swaps traditional shokupan for delicious Ormo Brioche Muffins. Pillowy brioche layered with fluffy vanilla cream and sweet, fresh strawberries creates a light treat. Perfect for summer afternoon tea, a quick dessert or a snack to watch your favourite match!
Ingredients:
Method:
1. Slice the Ormo Brioche Muffins in half horizontally.
2. In a bowl, whisk together the double cream, icing sugar and vanilla extract until soft peaks form.
3. Wash, hull and slice the strawberries.
4. Lightly toast the brioche muffins if desired, then allow to cool completely.
5. Spread a generous layer of whipped cream onto the bottom half of each muffin.
6. Arrange the sliced strawberries evenly over the cream.
7. Add another layer of whipped cream on top of the strawberries.
8. Place the top half of the brioche muffin on each sandwich and gently press down.
9. Chill for 10–15 minutes before serving for a more authentic Japanese fruit sandwich texture.
10. Dust with icing sugar if desired and serve immediately.
