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Blackcurrant & Mascarpone Viennese Whirls

Piped biscuits flled with blackcurrant jam and sweetened mascarpone

Course Dessert
Cuisine European
Keyword Cookies
Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings 12
Author thebakingexplorer


For the biscuits

  • 250 g Butter
  • 250 g Plain flour
  • 50 g Icing sugar
  • 50 g Cornflour
  • 1/2 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


  1. Pre-heat your oven to 180C/160C Fan/350F/Gas Mark 4

  2. 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
  3. To make the biscuit dough cream together the butter, plain flour, icing sugar, cornflour and vanilla extract

  4. 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
  5. Bake them for 15 minutes, let them cool on the tray for 5 minutes before transferring to a cooling rack

  6. 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

  7. 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!