Budapest Roll

Total Time: Prep: 25 min. + standing Bake: 20 min. + cooling,Makes: 12 servings

If you’re a fan of Yule logs and pumpkin rolls, taste my Swedish specialty made from hazelnut meringue. People are in awe every time I bring it somewhere. —Catherine Walbridge, Boise, Idaho


  • 6 large egg whites
  • 2/3 cup finely ground hazelnuts
  • 6 tablespoons instant vanilla pudding mix
  • 1-1/3 cups sugar
  • 1-1/3 cups heavy whipping cream
  • 1 tablespoon sugar
  • 1/2 teaspoon vanilla extract
  • 1 can (11 ounces) mandarin oranges, drained
  • 1 ounce bittersweet chocolate, chopped


  1. Let egg whites stand at room temperature 30 minutes. Meanwhile, combine ground nuts and pudding mix. Line a 15x10x1-in. baking pan with parchment.
  2. Preheat oven to 350°. Beat egg whites on medium speed until foamy. Gradually add sugar, 1 tablespoon at a time, beating on high after each addition until sugar is dissolved. Continue beating until stiff glossy peaks form. Fold in nut mixture.
  3. Pipe meringue in long strips or spread over prepared pan until entire pan is covered. Bake until set and dry, about 20 minutes. Cool completely. Cover meringue with parchment; place another baking pan on top. Flip the pans. Remove top pan; carefully peel parchment from meringue.
  4. For filling, beat cream until it begins to thicken. Add sugar and vanilla; beat until stiff peaks form. Spread cream over meringue and top with oranges; roll up jelly-roll style, starting with a long side and peeling parchment away while rolling.
  5. Microwave chocolate on high until melted, stirring occasionally. Drizzle melted chocolate over meringue roll.
See also  Ham and Lentil Soup


1 piece: 256 calories, 13g fat (7g saturated fat), 37mg cholesterol, 68mg sodium, 33g carbohydrate (31g sugars, 1g fiber), 3g protein.

You may also like...