Blackcurrant Mascarpone Viennese Whirls

Blackcurrant & Mascarpone Viennese Whirls


Viennese whirls are the most wonderful melt in mouth biscuit. They have such a soft and delightful texture. They are made without eggs and are a bit different from other biscuits as the dough is loose enough to be piped. This creates the beautiful whirls and ridges of these pretty sandwich biscuits.

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


  1. Pre-heat your oven to 170C Fan/375F/Gas Mark 5
  2. 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
  3. In a separate bowl mix the plain flour and cornflour together. Add half of it to the butter mixture and mix well until combined
  4. Add the rest of the flour mixture, and the vanilla extract, and mix until combined
  5. 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
  6. 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
  7. To make the mascarpone buttercream, mix the butter and icing sugar together until smooth, ideally using an electic mixer
  8. Then add the mascarpone and vanilla extract and mix until smooth, be careful not to overmix
  9. Pipe the mascarpone buttercream onto half of the flat side of the biscuits
  10. Add some jam on top of the buttercream, then place an empty biscuit on top to create the sandwich
  11. Serve immediately, store leftovers in the fridge for up to 3 days