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Blackcurrant & Mascarpone Viennese Whirls

Blackcurrant & Mascarpone Viennese Whirls

Melt in the mouth sandwich biscuits flled with blackcurrant jam and mascarpone buttercream
Course Dessert
Cuisine European
Keyword biscuits
Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings 12
Calories 368kcal
Author thebakingexplorer


For the biscuits

  • 250 g Butter
  • 50 g Icing sugar
  • ½ tsp Vanilla extract
  • 225 g Plain flour
  • 25 g Cornflour also known as cornstarch

For filling

  • 75 g Butter softened, unsalted
  • 75 g Icing sugar
  • 150 g Mascarpone
  • ¼ tsp Vanilla extract
  • 85 g Blackcurrant Jam


  • Pre-heat your oven to 170C Fan/375F/Gas Mark 5
  • To make the biscuit dough, mix the butter and icing sugar together with an electric mixer for 3-5 minutes until very creamy and paler in colour
  • In a separate bowl mix the plain flour and cornflour together. Add half of it to the butter mixture and mix well until combined
  • Add the rest of the flour mixture, and the vanilla extract, and mix until combined
  • Put the biscuit dough into a piping bag fitted with a large star nozzle (I used a Jem 1E which is a 12mm open star nozzle). Pipe them out onto the baking paper, start the swirl on the outside and work your way in. Aim for 5cm/"2 circles. Keep piping until all the mixture is gone
  • Bake them for 12-15 minutes until lightly golden, let them cool on the tray for 5-10 minutes before transferring to a cooling rack
  • To make the mascarpone buttercream, mix the butter and icing sugar together until smooth, ideally using an electic mixer
  • Then add the mascarpone and vanilla extract and mix until smooth, be careful not to overmix
  • Pipe the mascarpone buttercream onto half of the flat side of the biscuits
  • Add some jam on top of the buttercream, then place an empty biscuit on top to create the sandwich
  • Serve immediately, store leftovers in the fridge for up to 3 days


  • Make sure all your ingredients (particularly the butter) are at room temperature before you start baking.
  • I prefer to use unsalted butter for this recipe, but you can also use a baking spread.
  • I recommend using a 12mm open star nozzle to pipe out the biscuits. The nozzle I used was a Jem 1E nozzle.
  • If you prefer, you can swap the blackcuurant jam for another like strawberry or raspberry.
  • I used mascarpone for the buttercream, but cream cheese will work too, just make sure it's full fat.
  • Although I provide cup measurements, I highly recommend weighing your ingredients out using digital kitchen scales*. It is the most accurate way to measure ingredients and will ensure the best results. Digital scales are very low cost and can be purchased for around £12 ($16.50) .
  • For teaspoon (tsp) and tablespoon (tbsp) measurements, please use measuring spoons* and not the type of spoons you eat with. Again this will ensure accuracy and provide the best results.


Calories: 368kcal | Carbohydrates: 27g | Protein: 3g | Fat: 28g | Saturated Fat: 17g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 71mg | Sodium: 182mg | Potassium: 27mg | Fiber: 1g | Sugar: 10g | Vitamin A: 852IU | Calcium: 27mg | Iron: 1mg