Inspired by Japan’s beloved fruit sando, this festive version puts a summery, kiwi spin on the classic.
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2
10 min
The NZ Xmas Sando
Method
- Add the chilled Anchor Longlife Cream and icing sugar to a large mixing bowl. Using an electric hand mixer, whip the cream until stiff peaks form.
- Crumble the mini meringues into the cream mixture and gently fold through.
- Place 4 slices of bread on a board and add a big dollop of whipped cream to each slice, spreading out evenly.
- For each sandwich, place one of the kiwifruit halves in the centre of one slice of bread. Add 4 whole strawberries, 1 in each of the corners. (Think about how you want the cross-section of fruit to look when you cut the sando in half diagonally). Add extra whipped cream on top of the fruit to fill any gaps in between. Place another slice of bread on top, cream side down.
- Wrap the sandos tightly with plastic wrap, being careful not to squish the cream out of the sides. Use a marker pen to draw the line you plan to cut the sando to reveal the cross-section of fruit. Refrigerate for at least 1 hour (or up to overnight).
- When ready to serve, remove plastic wrap and place sandos on a chopping board. Using a serrated knife, carefully remove the crusts and cut diagonally in half, cleaning the knife between cuts. Serve immediately.
Cream & Custard
Anchor Long Life Dessert Cream
Whatever you need it for, whenever you need it. Anchor Longlife Dessert Cream is ready when you are.
- Cooking and baking
Unit Sizes: 250mL
