By Aqsa 
The holidays are a time for warmth, tradition, and indulgence. While there are countless festive desserts to choose from, the Cherry Hazelnut Budapest Roll is one that captures all three elements in a single slice. Light, airy, and packed with flavor, this cake is a modern twist on a Swedish classic, and once you’ve tasted it, you’ll understand why it’s a showstopper.
A New Take on a Beloved Tradition
The Budapest roll, also known as Budapestbakelse in Swedish, is a popular dessert that traditionally features preserved mandarin oranges nestled in a soft hazelnut meringue, all rolled together with fluffy whipped cream. However, I’ve always found that cherries elevate this dessert to an entirely new level. The sweetness and slight tang of juicy cherries, especially when brandied, offer a more intense and luxurious flavor. Paired with roasted hazelnuts and a hint of dark chocolate, the result is a refined and festive dessert that looks as stunning as it tastes.
Why You’ll Love This Dessert
If you’re searching for a cake that’s gluten-free, moist, and filled with layers of flavor and texture, the Cherry Hazelnut Budapest Roll checks all the boxes. The hazelnut meringue bakes up light and slightly chewy, the mascarpone cream adds a delicate richness, and the brandied cherries bring a pop of bold flavor. It’s a balance of sweet, nutty, fruity, and creamy—each bite telling a delicious story.
Whether you’re hosting a holiday dinner or just looking for a special baking project, this dessert offers both elegance and comfort in every slice. Let’s walk through how to bring this creation to life.
Step-by-Step: How to Make a Cherry Hazelnut Budapest Roll
Part 1: Brandied Cherries
This is where the magic begins. The cherries aren’t just sweet—they’re gently simmered with sugar, lemon juice, and a touch of brandy to intensify their flavor. You can make them the day before to give them extra time to soak up the brandy, making them even juicier and more aromatic.
Ingredients:
400g fresh cherries (weight includes pits)
88g sugar
25g lemon juice
32g brandy
2-3 whole star anise (optional, but adds a lovely depth)
Instructions:
Begin by pitting the cherries. If you don’t have a cherry pitter, a small knife will do the trick.
Place the pitted cherries, sugar, lemon juice, brandy, and star anise in a medium saucepan.
Bring the mixture to a boil over medium heat, stirring frequently.
Once it reaches a boil, reduce the heat and let it simmer gently for 3-4 minutes. The cherries should soften but still hold their shape.
Transfer the mixture to a bowl, cover with cling film, and refrigerate for at least 2 hours or overnight.
This step not only enhances the flavor of the cherries but also gives them a glossy, jammy texture that pairs perfectly with the cream filling.
Part 2: Hazelnut Meringue Cake (Gluten-Free)
The base of the roll is a hazelnut meringue cake—light, fluffy, and just the right amount of chewy. It’s made without any flour, making it a great gluten-free option.
Ingredients:
200g egg whites (about 6 large eggs)
250g sugar
150g hazelnut flour (finely ground roasted hazelnuts)
50g cornstarch
Instructions:
In a stand mixer fitted with the whisk attachment, start whisking the egg whites with one-third of the sugar on medium speed until the mixture becomes foamy.
Gradually add the remaining sugar while continuing to whisk. Beat until stiff peaks form—this is key to achieving the right texture.
Sift the hazelnut flour and cornstarch together, then gently fold into the meringue using a spatula. Take your time to avoid deflating the mixture.
Transfer the meringue into a piping bag fitted with a 15mm round nozzle. Pipe long, even strips across a baking tray lined with parchment paper (about 45cm x 32cm).
Bake at 190°C (375°F) for about 13 minutes. The meringue should be lightly golden and springy to the touch.
Let the cake cool completely, then carefully remove the parchment paper from the underside.
The hazelnut meringue is incredibly fragrant and will fill your kitchen with the comforting aroma of toasted nuts. It’s important to let it cool fully before assembling the roll to avoid melting the cream.
Part 3: Mascarpone Whipped Cream
This isn’t your average whipped cream. The addition of mascarpone gives it a silky texture and rich flavor that holds up beautifully against the cherries and meringue.
Ingredients:
250g mascarpone
360g whipping cream
60g icing sugar
10g vanilla extract
Instructions:
Combine all the ingredients in a large mixing bowl.
Whisk until medium peaks form. Set aside 120g of this cream in the fridge to use for decoration.
Continue whisking the remaining cream until stiff peaks form. This will be used to fill the roll.
Mascarpone adds structure and stability to the cream while still keeping it light. It’s the perfect contrast to the meringue and the tart cherries.
Assembling the Roll
Now comes the most rewarding part—putting it all together.
Lay the cooled meringue cake on a clean surface with the flat side facing up.
Spread the stiff mascarpone cream evenly over the cake, leaving a small border on all sides.
Distribute the brandied cherries over the cream. Try to spread them out so you get a cherry in every bite.
Carefully roll the cake lengthwise, using the parchment paper to help guide it. Work slowly to avoid cracks.
Once rolled, transfer to a serving platter, seam side down.
Use the reserved cream to pipe decorative swirls on top. Optionally, garnish with chopped hazelnuts, grated dark chocolate, or a few whole cherries.
Final Thoughts
The Cherry Hazelnut Budapest Roll is more than just a dessert—it’s an experience. From the luxurious mascarpone cream to the rich, brandied cherries and the nutty meringue, every element brings something special to the table. It’s light enough to serve after a rich meal, yet flavorful enough to stand out on its own.
Whether you’re making it for a special occasion or just treating yourself to a weekend baking project, this cake is sure to impress. And while the traditional mandarin version has its charm, there’s something about cherries that feels festive, elegant, and just a little indulgent.
Wishing you a beautiful holiday season and a sweet start to the new year—may it be filled with love, laughter, and plenty of cake.
Must try Nutella Linzer Cookies Recipe
Cherry Hazelnut Budapest Roll Recipe
Cherry hazelnut Budapest roll Recipe with brandied cherries, mascarpone cream, and hazelnut meringue, a festive, gluten-free dessert twist.
Type: Dessert
Cuisine: Swedish (with a twist)
Keywords: Cherry hazelnut Budapest roll Recipe, gluten-free dessert, hazelnut meringue, mascarpone cream roll, festive cake, Swedish roll
Recipe Yield: Serves 10–12
Calories: Approx. 320 per slice (based on 12 servings)
Preparation Time: 30 minutes
Cooking Time: 13 minutes
Total Time: 2 hours 45 minutes (including chilling time for cherries)
Recipe Ingredients:
- 400g fresh cherries (with pits)
- 88g sugar
- 25g lemon juice
- 32g brandy
- 2–3 whole star anise (optional)
- 200g egg whites (about 6 large eggs)
- 250g sugar
- 150g hazelnut flour (finely ground roasted hazelnuts)
- 50g cornstarch
- 250g mascarpone
- 360g whipping cream
- 60g icing sugar
- 10g vanilla extract
Recipe Instructions:
Part 1: Brandied Cherries:
This is where the magic begins. The cherries aren’t just sweet—they’re gently simmered with sugar, lemon juice, and a touch of brandy to intensify their flavor. You can make them the day before to give them extra time to soak up the brandy, making them even juicier and more aromatic. Ingredients: 400g fresh cherries (weight includes pits) 88g sugar 25g lemon juice 32g brandy 2-3 whole star anise (optional, but adds a lovely depth) Instructions: Begin by pitting the cherries. If you don’t have a cherry pitter, a small knife will do the trick. Place the pitted cherries, sugar, lemon juice, brandy, and star anise in a medium saucepan. Bring the mixture to a boil over medium heat, stirring frequently. Once it reaches a boil, reduce the heat and let it simmer gently for 3-4 minutes. The cherries should soften but still hold their shape. Transfer the mixture to a bowl, cover with cling film, and refrigerate for at least 2 hours or overnight. This step not only enhances the flavor of the cherries but also gives them a glossy, jammy texture that pairs perfectly with the cream filling.
Part 2: Hazelnut Meringue Cake (Gluten-Free):
The base of the roll is a hazelnut meringue cake—light, fluffy, and just the right amount of chewy. It's made without any flour, making it a great gluten-free option. Ingredients: 200g egg whites (about 6 large eggs) 250g sugar 150g hazelnut flour (finely ground roasted hazelnuts) 50g cornstarch Instructions: In a stand mixer fitted with the whisk attachment, start whisking the egg whites with one-third of the sugar on medium speed until the mixture becomes foamy. Gradually add the remaining sugar while continuing to whisk. Beat until stiff peaks form—this is key to achieving the right texture. Sift the hazelnut flour and cornstarch together, then gently fold into the meringue using a spatula. Take your time to avoid deflating the mixture. Transfer the meringue into a piping bag fitted with a 15mm round nozzle. Pipe long, even strips across a baking tray lined with parchment paper (about 45cm x 32cm). Bake at 190°C (375°F) for about 13 minutes. The meringue should be lightly golden and springy to the touch. Let the cake cool completely, then carefully remove the parchment paper from the underside. The hazelnut meringue is incredibly fragrant and will fill your kitchen with the comforting aroma of toasted nuts. It's important to let it cool fully before assembling the roll to avoid melting the cream.
Part 3: Mascarpone Whipped Cream:
This isn’t your average whipped cream. The addition of mascarpone gives it a silky texture and rich flavor that holds up beautifully against the cherries and meringue. Ingredients: 250g mascarpone 360g whipping cream 60g icing sugar 10g vanilla extract Instructions: Combine all the ingredients in a large mixing bowl. Whisk until medium peaks form. Set aside 120g of this cream in the fridge to use for decoration. Continue whisking the remaining cream until stiff peaks form. This will be used to fill the roll. Mascarpone adds structure and stability to the cream while still keeping it light. It’s the perfect contrast to the meringue and the tart cherries.
Assembling the Roll:
Now comes the most rewarding part—putting it all together. Lay the cooled meringue cake on a clean surface with the flat side facing up. Spread the stiff mascarpone cream evenly over the cake, leaving a small border on all sides. Distribute the brandied cherries over the cream. Try to spread them out so you get a cherry in every bite. Carefully roll the cake lengthwise, using the parchment paper to help guide it. Work slowly to avoid cracks. Once rolled, transfer to a serving platter, seam side down. Use the reserved cream to pipe decorative swirls on top. Optionally, garnish with chopped hazelnuts, grated dark chocolate, or a few whole cherries.