I decided to make these Blackcurrant & Mascarpone Viennese Whirls after they were a technical challenge on The Great British Bake Off. I wanted to mix it up a bit and change the flavours so they were a bit different from the traditional kind. Blackcurrant jam and sweetened mascarpone is one of my absolute favourite fillings to put in a Victoria Sponge, so I knew it would be incredible inside a Viennese Whirl too!
Step by step...
To make the biscuit dough I creamed together butter, plain flour, icing sugar, cornflour and vanilla extract.
I used a 2 inch (5cm) cutter and a pencil to draw guidelines on my baking paper. Then I flipped the paper over so the pencil was on the bottom.
I put the mixture into a piping bag fitted with a large star nozzle. I tried a couple of ways of piping them, and I thought starting the swirl in the middle and working out looked the best, I kept piping until all the mixture was gone. They baked for 15 minutes, let them cool on the tray for 5 minutes, before transferring to a cooling rack.
While they were cooling I made the mascarpone filling by creaming together butter and icing sugar, then adding mascarpone and vanilla extract. I used an electric hand mixer to do this as it made sure the mixture was not lumpy, and it made it nice and thick. I put it in the fridge to chill for an hour so it was stable enough to pipe.
To sandwich the Blackcurrant & Mascarpone Viennese Whirls together I piped some of the mascarpone filling on one half, and spread some blackcurrant jam on the other half. I sandwiched them together and the biscuits were ready.
The texture of the Blackcurrant & Mascarpone Viennese Whirls are soft and buttery, and the mascarpone filling is fresh and sweet against the tangy fruit of the blackcurrant jam. They are heavenly!
Recommended equipment & ingredients*
| Baking trays | Mixing bowls | Cooling rack |
| Kitchen scales | Piping bags | Wilton 1M Piping nozzle |
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Blackcurrant & Mascarpone Viennese Whirls
Ingredients
For the biscuits
- 250 g Butter
- 250 g Plain flour
- 50 g Icing sugar
- 50 g Cornflour
- ½ tsp Vanilla extract
For filling
- 125 g Mascarpone
- 50 g Butter or baking spread
- 175 g Icing sugar
- 1 tsp Vanilla extract
- 150 g a jar Blackcurrant Jam
Instructions
- Pre-heat your oven to 180C/160C Fan/350F/Gas Mark 4
- Use a 2 inch (5cm) cutter and a pencil to draw guidelines on baking paper. Flip the paper over so the pencil is on the bottom and line two baking trays with it
- To make the biscuit dough cream together the butter, plain flour, icing sugar, cornflour and vanilla extract
- Put the biscuit mixture into a piping bag fitted with a large star nozzle. Pipe them out onto the baking paper, start the swirl in the middle and work your way out. Keep piping until all the mixture is gone
- Bake them for 15 minutes, let them cool on the tray for 5 minutes before transferring to a cooling rack
- To make the mascarpone filling cream together the butter and icing sugar, then add the mascarpone and vanilla extract. Use an electric hand mixer to do this if possible. Put it in the fridge to chill for an hour so it is stable enough to pipe
- To sandwich the biscuits together, pipe or spread some of the mascarpone filling on one half, and spread some blackcurrant jam on the other half (about 1 tsp). Sandwich them together and the biscuits are ready!
Recipe adapted from Hairy Bikers.
Jenny
Your viennese whirls look very good Kat - I would like to reach into my screen and try one! The whirls are lovely and high too. Using mascarpone is a great idea for the filling along with a sharp blackcurrant jam . Thank you for linking up to #GBBOBloggers2016 x
Kat BakingExplorer
Thanks Jenny and thank you for hosting #GBBOBloggers2016 !
Jacqueline Bellefontaine
They do look really good Viennese whirls and I love the flavour combination. Actually I love Viennese biscuits full stop ! and agree with jenny above want to reach in and take one.
Kat BakingExplorer
Thank you! I really wanted to try a new flavour combo 🙂
Kirsty Hijacked By Twins
Ooooh yummy!! I love mascarpone and these Viennese Whirls look perfect! Thank you for sharing with #CookBlogShare x
Kat BakingExplorer
Me too, I am a huge mascarpone fan!
Kate Glutenfreealchemist
Great 'definition' Kat!!! These look like they deserve a handshake and a star baker! lovely flavour combo and Mascarpone sounds amazing as a filling... x
Kat BakingExplorer
Thanks so much Kate! Mascarpone is so good in buttercream I couldn't resist using it
Beth
Urgh, these look wonderful! I love the idea of using mascarpone instead of butter cream - I thought mine were overly sweet, but that would counteract it! I agree with the piping - my whirls were rosette shaped too, and I think they look prettier that way!
Beth x
Kat BakingExplorer
Thank you! I found the rosette shape also it makes them flatter too so they don't wobble about too much on a plate - not that they're there for long!
Life As Unusuals
Ooh, I like the idea of changing the jam flavour. These turned out really amazing! My iced biscuits, didn't quite make the cut, but it was still a lot of fun to bake them!
Kat BakingExplorer
Thank you! I just checked out your snowman biscuits - they are awesome!
woodenwindowsills
Blimey just a few link ups then!!! I love that your swirls kept their shape so well but you didn't mention refrigerating them - I thought that's how mine could have stayed stronger? Alice xxx
http://www.woodenwindowsills.co.uk
Kat BakingExplorer
Haha I know! I didn't chill them at all before baking, maybe it is the piping or the recipe used?
Amanda
I think your whirls are absolutely perfect! They look gorgeous! xx
Kat BakingExplorer
Thank you so much!
Anca
Your whirls are perfect and I love the flavour too, blackcurrant sounds fab.
Kat BakingExplorer
Thank you! It's really yummy with the mascarpone 🙂
Camila
They look very good and I love the interesting flavours! I think most of us went for very normal flavours! I loved Val's ice cream cones biscuits, but they don't seem to like her lol
Kat BakingExplorer
Thanks Camila! As I'd made the biscuits before I really wanted to do something different with the filling.
Lucy Allen
They look gorgeous Kat and I love the sound of the mascarpone filling!
Kat BakingExplorer
Thank you! It's very yummy stuff 🙂
Charlotte Oates
Great idea to use a template for the swirls, it seems to have worked as yours all look at neat and uniform. I love the sound of your filling flavours - I'd imagine they're absolutely delicious. I'm going to have to take a look at the cherry and almond recipe you mentioned too as that's one of my absolute favourite flavour combinations.
Kat BakingExplorer
Thanks Charlotte, I am taking tips from Bake Off and making sure they are all uniform! Ooo do have a look at the cherry and almond ones, they were super yummy
Helen
I spotted these last week & thought what a great shape they've managed to keep. I bet they tasted amazing with the blackcurrant jam, which I haven't eaten in ages - always reminds me of Saturday mornings when I lived at home & I had it on a crispy breakfast roll.
Kat BakingExplorer
Oh that sounds delicious!
Stacey G
Ooh I love mascarpone and this flavour combo sounds absolutely delicious!
Sammie
I fell for these after seeing them on Twitter today. Beautiful and delicious flavours. These would go beautifully with my Afternoon Tea. Or anytime of the day!