• Whip the fresh cream with the powdered sugar until firm but soft.

• Wash and dry the strawberries and kiwi.

• Cut the kiwi into rounds or cubes, the strawberries in half, and the pineapple into even pieces (add a few drops of lemon juice to preserve the color).

• Spread an even layer of cream on a slice of bread.

• Arrange the fruit neatly, cover with another slice of bread, and press gently.

• Cut the sandwich diagonally with a sharp knife to obtain the classic triangular shape.

• Serve immediately or refrigerate for 20–30 minutes for a firmer texture.