Are you alright there, Sharon?

Sharon fruit is what I want to talk about today. Mic’s colleague Sharon lent us season 3 of Love/Hate (I know we’re behind, please don’t judge). So I wanted to make her a lil thank you treat. I was down in lidl and what do I see but a Sharon fruit aka a persimmon.

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Persimmon

Sharon fruit is a variety of Persimmon. It gets its name from Israel, where it is extensively grown. A small glowing orange fruit with a waxy skin, its quite hard when you buy them, like an apple but let them soften a bit and yummy yummy. Today I was using mine while it was still tart.

A roulade is my go-to bake. Its so easy but people always love it, just whisk it and fill it, its like the fast food of the baking world. There’s only 2 ingredients  for the main roulade. Its the filling where you have all the fun, like a mans wallet its whats in the inside that counts.

Ingredients

225g of caster sugar

4 egg whites

The makey bit

Set your oven to 180 and line a baking sheet with foil, let the foil come up about an inch at the edges as the meringue will rise up a bit. Now spread some oil over your tray so it doesn’t stick.

Whisk the egg whites until they form soft peaks, then pour in the sugar and whisk until it forms stiff peaks. a little test to see if its ready, is if you turn the bowl upside down it doesn’t drip.

Word of advice- your bowl and whisk should be spotless, if any egg yolk or oil gets into mixture it wont stiffen for you.

Now spread your mixture out onto the tray and cook for 10-15 mins until it is slightly golden outside, it should feel a little hard to touch but not rock solid. If its too dry it won’t roll up. Let it cool while you prepare a filling.

Now for the filling, you can use whipped cream, ice cream, marshmallow, fresh fruit. the world is your meringue oyster.

For this roulade I whipped up some cream and added thinly sliced strawberries and sharon fruit.

Once your meringue is cool, you can do the rolling bit. spread your filling over the base and using your tin foil slowly roll it up like a big sausage.

these don’t keep too long so devour on he same day…

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