Meringue Roulade With Chocolate

I'm worried that since exams I've gotten less... funny :S I mean, not that I'm saying you guys were falling-off-your-seats-lolling about at my blog (yes, lolling, not 'haha'-ing, because if so, you are living in the dark ages), but I'd just run out of sarcasm (mostly pointless, sometimes witty) and jokes (mostly at myself, sometimes at someone else) to keep even myself entertained :O

I blame it on the exams. I blame it on the stress. I blame it on the lack of sugar I've been eating recently.

But it's fine, this meringue if full of it! I'll be back to normal in no time!

I made this meringue for a garden party in Cambridge last week. It was my college photographic society, so no shortage of photos! We also had croquet, which I kept calling crochet...but soon I learnt it wasn't really the same thing. Oops.

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When I made this, the meringue stuck to the baking paper and cracked when I was trying to peel it off and roll it up :( So it looked really fat at one end, and hence why I'm only showing you the nice part. It tasted nice though! This was from the Green & Black's cookbook (what else?), and to my surprise having the chocolate in it was really nice. Though it would be equally nice with other fruits, and flavoured yogurts too :)

I didn't make the coulis as stated in the recipe, but a certain special somebody had already made some for a pannacotta that was made (amazing, by the way), so I just used that. I think the fruit juice would be enough if you didn't have time to make coulis. Alternatively, cheat, and buy some.

I won't judge you ;)

Next Monday I'm starting my internship in an investment bank, for 10 weeks. I'm pretty nervous. I also think that means the 12 hour days and countless coffee runs mean I might not have as much time to bake as I'd like. This makes me sad. :(

I'm hoping to be proved wrong! I'm also hoping to have time to explore London; I've been quite a few times before but I've never lived here - so much to see, so much to do, SO MUCH TO SHOP!!

Also, do any of you know any good restaurants in London to try out? Now that I'm here, I think I might as well get the whole foodie experience. I hear The Fat Duck is pretty good.

Fat Duck... more like Fat Chance :p

So anyway, any places outside of Chinatown would be appreciated! It's also strange going from a student budget to (hopefully) a banker's budget (but not quite).

(I did, however, get the biggest thrill when I got a punnet of reduced cherries for 75p today.)

I look forward to hearing any suggestions! :)

Meringue Roulade with Chocolate From the Green & Black’s Cookbook Prep time: 30 minutes Cooking time: 45 minutes Use: 38 x 28cm (15 x 11n) baking tray  (I think I used a smaller one, but probably should have used a larger one for ease of rolling) Roulade 4 large egg whites 225g (8oz) caster sugar 2-3 tablespoons icing sugar for dusting 3 tablespoons cocoa powder for dusting 500ml (18fl oz) full- fat Greek yogurt 100g (3½ oz) dark chocolate, minimum 60% cocoa solids, chopped into small chunks Raspberry coulis 225g (8oz) raspberries 45g (1½ oz) icing sugar Cut out two sheets of greaseproof paper or baking parchment so that the sides rise about 5cm (2in) above the base of the baking tray. Butter and then line the baking sheet with one piece of the parchment. Reserve the other piece. Preheat the oven to 100C/200F. Whisk the egg whites until soft peaks form. Continue to whisk, gradually adding half the sugar. Continue to whisk until the mixture is stiff but not dry. Fold in the remainder of the sugar. Spoon the meringue into the prepared paper case, spreading it evenly into the corners. Bake in the preheated oven for 40-45 minutes until it is lightly coloured and firm yet spongy when pressed. Leave to cool for about 1 hour. To make the coulis, puree the raspberries in a blender and then pass them through a sieve into a bowl. Stir in the icing sugar to taste. Place a large sheet of greaseproof paper or baking parchment on the work surface and dust with the icing sugar and the cocoa powder. Turn the baked meringue (still in its paper) upside down on to the large sheet so that what was the top of the meringue is now on the icing sugar and cocoa, and is the bottom. Carefully peel away the paper. I stress carefully. Spread the yogurt over the meringue (you may not need all of it). Scatter the chocolate chunks evenly over the yogurt base and then scatter the chunks evenly over the yogurt base and then scatter the raspberries on to the layer of chocolate chunks. Very carefully roll up the roulade using the paper as a support. Reserve any remaining icing sugar and cocoa to sprinkle over the roulade before serving. Chill in the fridge until required, but for no more than 5 hours. Serve with the raspberry coulis.