Budapest Roll

Directions

1. 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. 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. 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. 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. 5
   Microwave chocolate on high until melted, stirring occasionally. Drizzle melted chocolate over meringue roll.