Strawberry Yogurt-Cheesecake Fruit Sando

Method

1. Beat the softened cream cheese with the icing sugar until smooth, then mix in the yogurt and vanilla until creamy and free of lumps.

   Add in this stepCream cheese, at room temperature 60 gIcing sugar 20 gThick Greek yogurt 120 gVanilla extract ½ tsp

2. Whip the cold cream with a hand mixer for 2 min, until it holds firm peaks, then fold it into the cheese mixture in two additions. It should be thick enough to hold its shape. Chill while you prepare the strawberries.

   Add in this stepWhipping cream, cold (at least 35% fat) 100 ml

3. Rinse the strawberries with their tops still on, dry them completely on kitchen paper, then cut off the leafy tops. Wet fruit makes the cream slide.

   Add in this stepStrawberries (medium) 6

4. Lay out the bread in pairs. Spread a thin layer of cream on one slice of each pair, right to the edges. Line the strawberries up along the diagonal where you will cut, so the cut shows halved berries. Fill the gaps and cover the berries generously with cream, then top with the second slice and press gently.

   Add in this stepSoft white sandwich bread (shokupan), 1.5 cm slices 4

5. Wrap each sandwich tightly in cling film and mark the cutting line on the film so you know where the berries sit. Chill for 1 h so the cream firms; cut too soon and it squeezes out.

6. With a sharp knife warmed in hot water and wiped dry, cut through the film along the marked line in one long stroke, wiping the knife between cuts. Trim off the crusts, unwrap and serve cold the same day.