The Swedish Budapest Roll is a beautiful dessert that captures the charm of a Scandinavian café. A crisp yet soft hazelnut meringue is wrapped around whipped cream and sweet mandarin slices, making every bite a balance of nutty richness and fresh fruit. This recipe serves 8 people.
Ingredients
Meringue:
-
4 large egg whites
-
1 cup granulated sugar
-
1½ cups ground hazelnuts
-
1 tablespoon cornstarch
-
Pinch of salt
Filling:
-
1 cup heavy cream
-
1 tablespoon powdered sugar
-
1 teaspoon vanilla extract
-
1 can (about 15 ounces) mandarin oranges, drained well
Making the Meringue
-
Preheat the oven to 325°F (160°C). Line a large baking sheet with parchment paper.
-
Whip egg whites with a pinch of salt until soft peaks form. Gradually add sugar and whip until stiff and glossy.
-
Gently fold in the ground hazelnuts and cornstarch until well combined.
-
Spread the mixture evenly on the lined baking sheet, shaping it into a rectangle about 12 x 15 inches.
-
Bake for 18–20 minutes, or until the meringue is crisp on the outside and still soft inside. Let it cool slightly.
Filling the Roll
-
Whip the cream with powdered sugar and vanilla until soft peaks form.
-
Flip the meringue onto a clean piece of parchment paper and peel away the original paper.
-
Spread the whipped cream over the surface, leaving a slight edge for rolling.
-
Place the drained mandarin slices evenly across the cream.
Rolling and Serving
-
Starting from a long edge, use the parchment paper to help roll the meringue into a tight log.
-
Transfer to a serving plate, seam side down.
-
Dust with powdered sugar before serving.
Storing
Refrigerate the Budapest Roll for up to 2–3 days. Its crisp meringue and creamy filling are best enjoyed within the first 24 hours.
With its crisp, nutty shell, creamy filling, and bright pops of mandarin, this Swedish Budapest Roll is a showstopper for any table. Perfect for celebrations, afternoon tea, or a special dessert
