Shelly's Recipe

STRAWBERRY BREAD WITH WHITE CHOCOLATE TRUFFLE ICING

Category: Quick Breads

Bread Mixture
1 cup butter
1 cup mascarpone cheese
1 1/2 cups sugar
4 eggs
2 tsp vanilla
1 cup sweetened condensed milk
1 cup milk
5 cups flour
4 tsp baking powder
2 tsp baking soda
1 1/2 tsp cinnamon
2 tsp salt
4 cups sliced fresh strawberries

Icing:
3/4 cups chilled whipping cream
2 tbsp unsalted butter, cut into pieces
1/4 lb quality white chocolate, finely chopped

In a large bowl combine the butter and the mascarpone cheese together and beat till well mixed. Add in the sugar and continue to mix till all the sugar is incorporated in. Now, add in the eggs, one at a time, mix till the egg is well blended in then add the next egg. Do this till all the eggs are added. Add in the milk, condensed milk and the vanilla. Stir till well mixed.

In a second bowl whisk together the flour, salt, cinnamon, baking soda and baking powder. Mix just till all the flour is incorporated into the mixture (do not over mix ). After the dry ingredients are mixed, blend in the wet mixture. Fold in the fresh sliced strawberries and pour out into 2 greased loaf pans. Bake at 350 for 60-65 minutes or until a skewer inserted in the center comes out clean. Allow to cool in the loaf pans for 10 minutes before removing and cooling on a wire rack.

Bring cream and butter to simmer in heavy medium saucepan over medium heat, stirring until butter melts. Remove from heat. Pour the cream mixture over the white chocolate in a bowl; mix till the chocolate has melted Cover and freeze until cold, about 2 hours. Spread over the cooled strawberry bread and place into the fridge for 1/2 hour.