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–+ servings
Two halves of an Earl Grey peach sando displayed on a white ceramic plate.

Earl Grey Peach Sando: Korean Cafe Fruit Sandwich

Blonde Kimchi
Prep 10 minutes
Cook 20 minutes
Total 30 minutes
This peach sando features a sweet whole peach encased in Earl Grey mascarpone whipped cream between soft white bread. It is a quick Korean cafe-style popular menu in summer.
Servings 1 person
Calories 1031

Ingredients

  • 2 slices milk bread
  • 1 peach
  • 150 ml heavy cream
  • 30 g mascarpone cream cheese
  • 1 tbsp condensed milk
  • 1.5 tbsp sugar
  • 1 Earl Grey tea bag
  • 1 tbsp fruit jam peach, fig, orange marmalade recommended

Equipment

Method

  1. In a cold mixing bowl, combine 150 ml heavy cream, 30 g mascarpone cheese, 1 tbsp condensed milk, 1.5 tbsp granulated sugar, and the loose contents of 1 Earl Grey tea bag.
    Whipping heavy cream with mascarpone cheese and Earl Grey tea leaves in a mixing bowl
  2. Whip the cream mixture until it becomes rich, thick, and holds stiff peaks. Place the whipped cream in the refrigerator to chill while preparing the fruit.
    How to make Earl Grey cream for Korean fruit sandwich
    3. For a stronger tea flavor, steep the Earl Grey tea bag in the heavy cream overnight or for at least 1 hour in the fridge before whipping
  3. Slice off the top stem portion of the peach. Carefully remove the seed. Gently peel off the outer skin.
    Scooping the core seed out of a whole peach
  4. Cut off the crusts of the milk bread. Spread a thin, even layer of fruit jam across one side of each white bread slice.
    Spreading orange marmalade jam onto two slices of white sandwich bread.
  5. Pipe or spoon a layer of chilled Earl Grey cream onto one jam-spread slice of bread.
    Pipe chilled Earl Grey cream onto one jam-spread slice of milk bread for peach sando
  6. Fill the hollowed center of the peeled peach with cream.
    Filling the cored center of a fresh peach with Earl Grey whipped mascarpone cream.
  7. Place the whole peach in the center of the bread. Spread the remaining cream generously over the entire peach until fully covered, then top with the second slice of bread.
    place the whole peach in the center of the milk bread for Korean fruit sandwich
  8. Wrap the sandwich tightly in plastic wrap to maintain its square shape. Place it in the freezer for 10 minutes (or refrigerator for 30 minutes) to allow the mascarpone cream to firm up.
    Placing the top slice of bread onto the cream-covered peach sando assembly.
  9. Slice the wrapped sandwich cleanly down the middle to reveal the fruit.
    Two halves of a peach sando stacked diagonally on a pastel plate in a bright kitchen setup.

Nutrition

Calories 1031kcal | Carbohydrates 87g | Protein 14g | Fat 72g | Saturated Fat 45g | Polyunsaturated Fat 4g | Monounsaturated Fat 15g | Trans Fat 0.01g | Cholesterol 207mg | Sodium 349mg | Potassium 476mg | Fiber 3g | Sugar 58g | Vitamin A 3223IU | Vitamin C 9mg | Calcium 315mg | Iron 2mg
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