Strawberry sando

Hull the strawberries: with the tip of a knife, go in about a quarter inch at about 45 degrees and trim around the calyx, keeping the heart shape.

Cut the crusts off the bread, getting the slices as square as possible.

Filling: cream the mascarpone with a little vanilla, a very small pinch of salt and a little powdered sugar using a hand mixer, then add the cream.

Whip to very stiff peaks that do not move when the beaters are shaken; too soft will not hold, too long and it separates and goes grainy.

Spread a layer a quarter to half an inch thick on both slices.

On one slice, lay three whole strawberries in a line corner to corner, tip of one nestled into the next; place a halved strawberry at each side, tip out.

Pile on more cream, pressing it into every gap so no air pockets remain; top with the second slice and press down lightly.

Fill the gaps in the sides with more cream and smooth; nick the bread with a knife to mark the line of the strawberries.

Wrap tightly and refrigerate at least an hour, but not too far ahead.

Unwrap after about an hour and a half; cut along the mark with a serrated knife in a slow, steady sawing motion.

With a small paring knife, scrape excess cream off the fruit and fill any gaps; trim to sit flat.