Fruit Sando

Ingredients for 4 servings:

• 8 slices of sandwich toast
• 1 cup whipped cream
• 250 g quark
• 30 g sugar
• ½ bag(s) of cream stiffener
• Fruit of your choice, e.g. strawberries, kiwi, grapes, clementines

Instructions

Working time approx. 40 minutes; Rest time approx. 20 minutes; Total time approx. 1 hour

Japanese fruit sandwich

Peel the clementines, remove the stems from the strawberries, and cut the tips into tulip shapes. Peel the kiwis and slice them lengthwise. Whip the cream and sugar until stiff. Now add the quark (I used 40% quark). Mixing will make the cream quite runny again, so add the cream stabilizer and continue stirring until the mixture firms up again. The original recipe calls for mascarpone, which I found too fatty, so I added the quark and cream stabilizer. Now place a slice of bread on a piece of cling film, spread with a little cream, and arrange the fruit diagonally across the bread in the shape of a flower. You need a bit of spatial thinking for this. Place the flower on top, a grape further down as a leaf, a little cream over it, the kiwi slice as the stem, more cream on top, then the second grape, and finally some more fruit in the other two corners. Cover everything with a little cream and place the second slice of toast on top. Gently press down, wrap in foil, and mark the diagonal line with a felt-tip pen where you want to slice. Let it rest in the refrigerator for 20 minutes, then cut in half diagonally with a large, sharp knife and enjoy.