Prepare a large bowl of iced water and place a medium bowl inside the larger bowl to keep cool. Make sure the bowl is clean and dry. Add the heavy whipping cream and start whisking on low speed.
Once bubbly, add sugar and rum (if you are using) and start whisking on medium-high speed.
When you lift the whisk out of the cream and shows peaks, remove the bowl from the ice bath and switch to a hand whisk. Whisk until you achieve the right consistency. Check the consistency of the whipped cream as you whisk. It should be spreadable but not runny because it goes between the sandwich bread.
Now spread the whipped cream on both sides of the sandwich bread. If there is any leftover whipped cream, you can dip your fruits or make Fruit Parfait. I prefer to keep the crust on the bread until the end. When you put fruits between two slices of the bread, the crust helps to keep it in shape.
Only on one side of the sandwich bread, align the fruits. I plan to cut the sandwich diagonally. Think carefully about how you want to show your cross section. I recommend taking a picture of the alignment of the fruits and don’t change the orientation of the sandwich.
Prepare plastic wrap, large enough to wrap the sandwich tightly from all four sides. Remember, don’t change the orientation of the sandwich.
Recipe by Namiko Chen of Just One Cookbook. All images and content on this site are copyright protected. Please do not use my images without my permission. If you’d like to share this recipe on your site, please re-write the recipe in your own words and link to this post as the original source. Thank you.