4 slices thick white bread (Use Shokupan Japanese bread if possible),
4 small strawberries
1/2 kiwi fruit
Place whipping cream, mascarpone and sugar in a large mixing bowl. Whip them all together by hand till it makes a soft peak. Refrigerate whipped cream and mascarpone till it is needed.
Wash strawberries and cut the stem off and wipe off water. Peel and cut kiwi fruit. Peel and cut banana about 2cm (0.8inch) thick.
Spread the jam on one side of 4 slices of bread. Place the bread on a cling wrap and spread the whipped cream about 1cm (0.4inch) thick. Layout the fruit according to how you want to cut the bread, and how the fruit will look when it is cut.
Drop more whipped cream over the fruit and place another slice of bread to sandwich. Wrap with the cling wrap and draw the location of where each fruit piece is with a permanent marker over the cling wrap.
Refrigerate at least 2 hours to settle. After refrigerated for 2 hours, take them out and slice.