Recipe for Viennese Whirl 
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Yield:
1 servings
Ingredients:
Amount Ingredient
150 gm Cadburys Bournville chocolate
350 gm Soft margarine, (12oz)
75 gm Icing sugar, (3oz)
5 ml Vanilla essence, (1 tsp)
60 ml Milk, (3 Tbs)
350 gm Plain flour, (12oz)
175 gm Cornflour, (6oz)
1/2 ml Baking powder, (1/2 tsp)
----------------- TO COMPLETE ----------------
284 ml Double cream, (1/2 pint)
1 x 150 gram car thick and creamy strawberry yoghurt
225 gm Strawberries, (8oz)
2 x Kiwi fruits
----------------- ALSO, YOU WILL REQUIRE ----------------
A large piping bag fitted with a star nozzle
Instructions:
Instructions: 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 20-22.5cm (8-9 inches) on a baking tray. Pipe extra whirls on another tray, allowing room to spread. Bake at Gas Mark 5, 190 C, 380 F for 15-20 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 !

NOTES : Serves 8-10.

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