Tangerine Budapest Roll

The Budapest Roll was originally created by a Swedish pastry chef Ingvar Strid in the 1950's. And surprisingly, it has nothing to do with Hungary's capital Budapest. This decadent desert is honestly quite easy, although you may need to take a deep breath before rolling it up. The soft and airy meringue is filled with nutty goodness and whipped cream with tangy tangerines. It's gobble worthy and a melt-in-your-mouth sweetness!

Why Is Budapest So Famous?

Well, as I've mentioned before, this recipe was originally created by a pastry chef in the late 1950's to 1960's. You can watch this Facebook video where Ingvar Strid himself, talks about the creation of this dessert.

For starters, we all can recognize that it is rather tasty! But one thing that this dessert excels in is the nut meringue with whipped cream! Rather genius, if you ask me! You get a mouthful full of nutty goodness and some creamy citrus filling to go along with it!

What Makes This Budapest Amazing

  • The Flavor. In the most amazing combos, nutty meringue with a citrus whipped cream filling. There's no room for discussion. It's a simply fact.
  • The Texture. I will continue to rant about that nutty meringue until you try it! It really is to die for! That extra crunch takes it to the next level.
  • Easy to Make. I know this looks a little challenging at first, but believe me, you won't know until you attempt this delicious dessert for yourself. It really is simple. Just make sure you have a handheld or electric mixer at your finger tips.
  • Gluten Free. Yes. You heard me right. This dessert is naturally gluten free since you don't need any flour or gluten to make it! Pinky Promise.

Ingredients In The Roll

For the Roll Cake

  • Large Eggs. You only need the whites only. The yolks you can save for later like breakfast or make my Lemon Mousse or Lemon Curd.
  • Walnuts. Finely chopped. You can use other nuts if you prefer.
  • Instant Pudding. This Makes the meringue nice and fluffy, and makes it come together faster. And it also subtly sweetens it as well.

For the Filling

  • Heavy Whipping Cream. The base of the cream filling.
  • Vanilla Extract. Optional if you don't have some. But totally recommend. Makes the dessert smell so wonderfully and gives it that extra little hint. You can also use other things like Rum or other extracts.
  • Powdered Sugar. Sweetens the dessert. And makes the cream fluffier.
  • Tangerines or Mandarins. What ever you have lying around. You can also use oranges or other fruit!
  • Bittersweet Chocolate. Melted. Beautifully decorates the dessert and adds some chocolatey flavor.

How Long Will It Last

It really depends how fast you eat it! But typically, this will last about two to three days out on the counter, but its better if you store it in the fridge, which will last for about a week. Wrap it in plastic wrap, or store it in an airtight container.

More Recipes To Try

Prep time:
25 minutes
Cook time:
20-30 minutes
Chill time:
Total time:
45-55 minutes
12 Servings


For the Roll Cake

  • 6 Large Eggs, whites only
  • 2/3 cup Walnuts, finely chopped
  • 6 tbsp Instant Pudding

For the Filling

  • 1 1/3 cup Heavy Whipping Cream
  • 1 tsp Vanilla Extract
  • 1 tbsp Powdered Sugar
  • 3 Tangerines or 1 can (11 oz) Mandarins
  • 1 oz Bittersweet Chocolate, melted


  1. Let the eggs stand out at room temperature for 30 minutes. Meanwhile, chop your walnuts, and combine them with the pudding mix. Prepare your sheet pan with lined parchment paper.
  2. Preheat oven to 350 F. Beat egg whites on medium speed until stiff peaks. Gently fold in your nut mixture.
  3. Pipe or spread over your prepared pan until the entire pan is covered. Bake until set and dry. about 20 minutes. Cool completely. Cover the meringue with parchment paper, place another pan on top, and flip. Removing the top pan; carefully peel the parchment paper from the meringue.
  4. Beat cream until it begins to thicken. Add sugar and vanilla; beat until stiff peaks form. Spread cream over meringue and top with oranges.
  5. Carefully roll up the roll, starting with the long side and peeling parchment away while rolling.
  6. Melt your chocolate, and drizzle on top of your Budapest Roll. You can also add additional chopped walnuts to add that final and extra crunch.
  7. Serve immediately, or let it sit in the fridge until ready to serve.
  8. Enjoy!

Recipe notes

Did You Make This Recipe?

Snap a photo of it and tag me on Instagram @emily_kovalev or use the hashtag #emily_kovalev so I can see it and feature it!