Recipe - Viennese Whirl

150 g Cadbury's Bournville
chocolate
350 g Soft margarine; (12oz)
75 g Icing sugar; (3oz)
5 ml Vanilla essence; (1 tsp)
60 ml Milk; (3 Tbs)
350 g Plain flour; (12oz)
175 g Cornflour; (6oz)
2 One half ml Baking powder; (One half tsp)

TO COMPLETE
284 ml Double cream; (One half pint)
1 150 gram car thick and
creamy strawberry
; yoghurt
225 g Strawberries; (8oz)
2 Kiwi fruits

ALSO, YOU WILL REQUIRE
A large piping bag fitted
with a star
; nozzle
Two baking trays lined with
parchment
; paper

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
2022.5cm (89 inches) on a baking tray. Pipe extra whirls on another tray,
allowing room to spread. Bake at Gas Mark 5, 190øC, 380øF for 1520 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 810.

Converted by MM_Buster v2.0l.