Viennese whirl

1 servings

Ingredients

QuantityIngredient
150gramsCadbury's Bournville chocolate
350gramsSoft margarine; (12oz)
75gramsIcing sugar; (3oz)
5millilitresVanilla essence; (1 tsp)
60millilitresMilk; (3 Tbs)
350gramsPlain flour; (12oz)
175gramsCornflour; (6oz)
millilitreBaking powder; (1/2 tsp)
284millilitresDouble cream; (1/2 pint)
1150 gram car thick and creamy strawberry
; yoghurt
225gramsStrawberries; (8oz)
2Kiwi fruits
A large piping bag fitted with a star
; nozzle
Two baking trays lined with parchment
; paper

Directions

TO COMPLETE

ALSO, YOU WILL REQUIRE

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, 190øC, 380øF 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 yoghurt together and pipe onto the biscuit base. Decorate with slices of fruit and a few biscuit whirls - eat the remainder ! Converted by MC_Buster.

NOTES : Serves 8-10.

Converted by MM_Buster v2.0l.