Viennese Whirls
Instructions
- Melt the chocolate. Cream the margarine and sugar until very pale, then add the melted chocolate, essence and milk.
- Beat in the dry ingredients, beating until the mixture is really light.
- Fill the piping bag then pipe quite deep whirls into a circle measuring 20-22.5cm (8-9 inches) on a baking tray.
- Pipe extra whirls on another tray, allowing room to spread.
- Bake at Gas Mark 5, 190°C, 380°F for 15-20 minutes until cooked.
- Leave to harden before lifting off. Freeze for up to 3 months if required, packing carefully.
- Whisk cream and yogurt together and pipe onto the biscuit base. Decorate with slices of fruit.
Ingredients
150g Cadbury Bournville chocolate
350g (12oz) margarine
75g (3oz) icing sugar
5ml (1 tsp) vanilla essence
60ml (3 tbs) milk
350g (12oz) plain flour
175g (6oz) cornflour
2.5ml (1/2 tsp) baking powder
To complete:
284ml (1/2 pint) double cream
150g carton thick and creamy strawberry yogurt
225g (8oz) strawberries
2 kiwi fruits
You will also need:
A large piping bag fitted with a star nozzle
Two baking trays lined with parchment paper
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