Raspberry Cream Sandwiches (Printer-Friendly)

Light, fruity layers of raspberry and cream nestled in soft white bread, ideal for tea occasions.

# What You'll Need:

→ Bread

01 - 8 slices soft white or brioche bread, crusts removed

→ Filling

02 - 1 cup fresh raspberries, mashed
03 - ¾ cup heavy cream or mascarpone, whipped with 1 tbsp sugar
04 - ½ tsp vanilla extract (optional)

→ Finishing

05 - 1–2 tbsp powdered sugar, for dusting

# Steps to Follow:

01 - Mash the fresh raspberries and gently fold into the whipped heavy cream or mascarpone. Incorporate vanilla extract if desired.
02 - Spread the raspberry cream mixture evenly onto one slice of bread and cover with another slice.
03 - Remove the crusts and cut sandwiches into neat rectangles or rounds as preferred.
04 - Lightly dust the sandwiches with powdered sugar before serving.

# Extra Suggestions:

01 - For best results, chill the assembled sandwiches briefly before serving to allow flavors to meld.

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