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TEST KITCHEN APPROVED

Budapest Roll

Name: Budapest Roll
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Yield: 12 servings
Ingredients: 6 large egg whites; 2/3 cup finely ground hazelnuts; 6 tablespoons instant vanilla pudding mix; 1-1/3 cups sugar; FILLING:; 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

TEST KITCHEN APPROVED

4 Reviews

Total Time:Prep: 25 min. + standing Bake: 20 min. + cooling

By Taste Of Home Editorial Team

Recipe by Catherine Walbridge, Boise, Idaho

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Oct. 19, 2022

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

Test Kitchen Tips

Letting the egg whites stand at room temp helps them whip up with lots of volume, crucial for a light, fluffy meringue. Because it's easier to separate eggs when they are cold, however, it's best to do the separating before letting the whites stand.

Try lightly toasting the hazelnuts to bring out their delicious flavor. Make sure they are fully cool before folding them in.

Editor’s Note: Make this recipe your own by using 1 cup maraschino cherries, chocolate chips or toasted nuts in place of the oranges.

Watch How to Make Budapest Roll

TEST KITCHEN APPROVED

Budapest Roll

4 Reviews Add your review

Yield:12 servings

Prep:25 min

Cook:20 min

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Ingredients

6 large egg whites
2/3 cup finely ground hazelnuts
6 tablespoons instant vanilla pudding mix
1-1/3 cups sugar
filling:

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

Text Ingredients

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Directions

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.