Black forest sandwich

This recipe is a decadent treat that combines the flavours of a classic black forest gateau in a sweet sandwich. The filling is a combination of cherry jam, rich mascarpone cream and an indulgent homemade chocolate peanut butter. Served between two thick slices of soft white bread, this makes for a special dessert or snack.

• serves

  4

• prep

  10 minutes

• difficulty

  Easy

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Ingredients

• 8 thick slices soft white bread
• cherry (or raspberry) jam, to serve

Mascarpone cream (makes extra)

• 300 ml thickened cream
• 60 g icing sugar mixture
• 250 ml mascarpone

Chocolate peanut butter (makes extra)

• 4 cups dry roasted peanuts
• ½ tsp salt
• 2 tbsp Dutch process cocoa powder
• 2 tbsp caster sugar

Instructions

1. Place the peanuts and salt in a blender and blend for 5 minutes until it becomes a smooth paste. It will start off as peanuts, then become fine crumbs, then a dough, and then if you keep blending the dough will break down to a "butter". Add the cocoa powder and sugar and blend to combine.
2. For the mascarpone cream, in a large mixing bowl, whip the cream and icing sugar to soft peaks. Fold through the mascarpone.
3. Spread one piece of bread generously with the chocolate peanut butter. Spread the other slice with cherry jam, then cover one side with mascarpone cream. Sandwich the slices together and chill, if time allows, this will make it easier to cut. Slice and serve.

Note

• If you don't have time to chill the sandwich, simply wrap it tightly in baking paper and, using a sharp non-serrated knife, cut in half.

Photography by Kitti Gould.

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Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

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