Budapest roll

budapest roll

A soft fluffy hazelnut meringue filled with whipped cream and your favourite berries or fruit. That’s a budapest roll. I didn’t know that budapest roll was a Swedish dessert until now! I think the name made me think it had something to do with Hungary. But now I know.

I have tried budapest rolls with different fillings. I am not so fund of the classic mandarin orange filling, but raspberries are common to. My favourite bakery in Gothenburg (Brogyllen) has one with pear, and it’s delicious. I think I had one slice it every day of work while I was pregnant with my daughter haha.

The hazelnut meringue is the common think with all budapest rolls. Try with your favourite fruit and let me know how it was. It looks very complicated, but is really easy to make, I promise! The recipe is inspired from this great blog, but I have increased the amout of merengue, because I want to cover a whole baking pan with it. I also added chocolate in the filling.

Do you want a roll but without the nuts? Try my swiss roll with raspberries.

Recipe for the best budapest roll with raspberries

  • 6 egg whites
  • 1.5 + 1.5 dl sugar
  • 2.25 dl hazelnut flour
  • 0.75 dl corn starch
  • 4 dl whipping cream
  • 150 g fresh raspberries
  • 50 g dark chocolate, melted
  • Icing sugar for decoration

Preheat the oven to 170 degrees C. Line a tray with parchment paper.

Mix sugar, hazelnut flour and cornstarch in a bowl.
In a separate bowl, whisk egg whites fluffy and firm and add the sugar slowly. Whisk to a firm meringue. Gently blend in the dry ingredients with a spatula.
Pipe out the meringue on the parchment paper (long tight lines). I used a large star tip, but a round is more common.

Bake in the middle of the oven for 20 minutes (Let the humid air out after 10 minutes). Take the meringue out of the oven and let it cool. Turn it upside down with help of another parchment paper and tray. Remove the first parchment paper and it let the meringue cool completely.

Drizzle the melted chocolate in the backside of the meringue but save some for decoration too. Spread on a thin layer of whipped cream and spread the raspberries on top of that. Roll the meringue tightly but be careful so it doesn’t crack.
Drizzle some chocolate on the top and sift with the icing sugar. Viola! You have an impressing dessert ready!

Variation ideas for this fika

Change the berries for any fruit you like. I would recommend canned fruit if you have fruits like pear or mandarin, but all kind of berries are perfect fresh.

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