These sweet-ish rolls appear sometime after Christmas — they were originally supposed to be eaten to celebrate the end of Lent, but then everyone liked them so much they started being made on Shrove Tuesday instead, and then earlier and earlier. The base is a cardamom bun and it’s filled with a fluffy mixture of whipped cream, marzipan (almond paste), and chunks of bun left over from hollowing out the base. You perch the top back on like a little hat and then try to cram the whole thing in your mouth. They are beautiful-looking, have a subtle taste, and aren’t so sweet you can’t finish one. Perfect for a weekday fika.