Budapest Roll

• 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 nuts and pudding mix. Line a 15x10-in. baking pan with parchment paper.
2. Preheat oven to 350u0b0. 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 paper; place another baking pan on top. Flip the pans. Remove top pan; carefully peel parchment paper from 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; roll up jelly-roll style, starting with a long side and peeling paper away while rolling.
5. Microwave chocolate on high until melted, stirring occasionally. Drizzle melted chocolate over meringue roll.

egg whites, instant vanilla pudding, sugar, heavy whipping cream, sugar, vanilla, mandarin oranges, bittersweet chocolate

Taken from www.tasteofhome.com/recipes/budapest-roll/ (may not work)