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1
Have ready meringue and cake roll.
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2
In a small bowl stir together yogurt, vanilla, and 1 tablespoon sugar.
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3
In a large bowl with a whisk or an electric mixer beat cream and 2 teaspoons sugar until cream just holds stiff peaks.
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4
Crumble meringue into 1/2-inch pieces and gently fold into whipped cream.
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5
Reserve 1/2 cup raspberries and add remaining berries and yogurt mixture to whipped cream mixture.
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6
Gently fold mixture until just combined.
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7
Unroll cake roll on kitchen towel and brush inside with Chambord.
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8
Gently spoon whipped cream mixture lengthwise along center of cake and roll cake around filling so that long edges just come together.
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9
Place roulade, seam side down, on a platter and chill 1 hour to facilitate slicing.
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10
Just before serving, sprinkle roulade with remaining 2 teaspoons sugar.
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11
Cut roulade into slices (each a little less than 1 1/2 inches thick) serve with some reserved berries.
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12
Preheat oven to 325F.
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13
In a bowl with an electric mixer beat whites on high speed until foamy.
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14
Add cream of tartar and continue beating until whites hold soft peaks.
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15
Add sugar and beat until meringue holds stiff, glossy peaks.
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16
Line a baking sheet with parchment paper or foil and on it spread meringue about 1/2 inch thick (shape does not matter).
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17
Bake meringue in middle of oven 45 minutes, or until crisp.
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18
Turn off oven and let meringue stand 1 hour.
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19
Remove meringue from oven and cool completely on baking sheet on a rack.
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20
Carefully peel parchment paper or foil and put meringue, flat side up, on a work surface.
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21
In a small heavy saucepan melt chocolate over low heat, stirring occasionally, and spread on meringue in a thin layer.
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22
Chill meringue until chocolate is set, about 10 minutes.
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23
(Meringue may be made 1 week ahead and kept in a sealed plastic bag in a cool place.)
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24
Preheat oven to 425F.
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25
and line a greased 17- by 10 1/2-inch jelly-roll pan with wax paper or parchment paper.
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26
Butter paper and dust with flour, shaking off excess flour.
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27
In a small saucepan bring water to a boil over moderate heat.
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28
Remove pan from heat and stir in cocoa powder and vanilla until smooth.
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29
In a large bowl with an electric mixer beat yolks and 1/3 cup sugar on high speed until pale and thick, about 5 minutes.
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30
Add cocoa mixture and beat until mixture is thick again, 3 to 5 minutes.
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31
Add flour and salt and beat 1 minute.
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32
(If using a standing electric mixer, transfer mixture to a large shallow bowl better suited to folding.)
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33
In a medium bowl with cleaned beaters beat whites on high speed until foamy.
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34
Add cream of tartar and continue beating until whites hold soft peaks.
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35
Add remaining 1/3 cup sugar and beat until meringue holds stiff, glossy peaks.
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36
Stir about one fourth whites into cocoa mixture to lighten and fold in remaining whites gently but thoroughly.
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37
Spoon batter into a large pastry bag fitted with a 1/2-inch plain tip and, holding bag with tip about 1/2 inch from surface of pan, pipe lengthwise in side-by-side strips, filling pan.
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38
(Alternatively, batter may be gently spread into pan.)
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39
Bake cake 8 minutes, or until it springs back when touched lightly in center with finger.
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40
Cool cake in pan, covered with a damp kitchen towel, on a rack.
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41
Invert cake onto towel and gently peel off wax paper or parchment paper.
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42
Beginning with a long side, roll up cake in towel jelly-roll fashion.
