Spiced meringues with coffee-soaked prunes

Spiced meringues with coffee-soaked prunes

The mixed spice in the meringues and plump, juicy prunes give a Christmassy flavour to this budget dinner party dessert

Difficulty and servings

Moderately easy

Serves 8

Preparation and cooking times

Preparation time

Prep 25 mins

Cook time

Cook 45 mins

plus cooling

Method

  1. Heat oven to 150C/fan 130C/gas 2 and line 2 baking sheets with baking parchment. Put the egg whites in a clean bowl and beat with an electric whisk until thickened and frothy. While whisking, add sugar 1 tbsp at a time until the mix is stiff and glossy. Fold in the spice.
  2. Working quickly, pile 8 big spoonfuls of the meringue onto the baking sheets, spacing them evenly apart. Then, with the back of a spoon, lightly flatten them and hollow out the centres to make nest shapes. Bake for 45 mins, then turn off the oven and leave the meringues inside to cool for 4 hrs or overnight. Can be made 2 days ahead and kept in an airtight container.
  3. Put the coffee and sugar in a pan with 200ml water. Add the prunes, bring to a simmer, then stir to dissolve the coffee. Leave to simmer for 10 mins until most of the liquid is absorbed, then take off the heat and cool. Can be made 2 days ahead and chilled.
  4. To serve, whip the cream until it holds its shape. Spoon onto the meringues, then top with the prunes and a little of their juice.

PER SERVING

426 kcalories, protein 3g, carbohydrate 41g, fat 29 g, saturated fat 16g, fibre 2g, sugar 41g, salt 0.11 g

Recipe from Good Food magazine, February 2009.

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Latest comments and suggestions

  • Binder photo carol

    27 November 2009

    carol rated and commented on this recipe

    5 stars

    This was an easy to make but taste delicious dessert, although I added Almagnac to the prune and coffee syrup to give added oomph! It kept well till the next day for seconds when a little more Almagnac loosened the syrup to a pouring consistency and it tasted even better.

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  • Binder photo carol

    27 November 2009

    carol commented on this recipe

    Forgot to mention that the meringues smelled very christmassy with the mixed spices. I also used golden castor sugar so that the meringues would turn out pale gold/coffee in colour and contrast with the white of the cream.

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  • Binder photo rosie

    03 April 2010

    rosie commented on this recipe

    This is such an easy dessert to make and yet I think one of the most delicious - will be making for Easter

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  • Binder photo Marola

    05 March 2011

    Marola rated and commented on this recipe

    5 stars

    I wasn't sure the nests would set as the mix felt too loose, I was wrong, they were perfect. I will use this recipe without the spice for summer fruits. The coffee flavour was very indense and the whole thing was very unusual.

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  • Binder photo Raymond B

    24 February 2012

    Raymond B rated and commented on this recipe

    5 stars

    A most enjoyable and excelent dessert that is simple to make. I feel creme friache is a better accompaniment than double cream.

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Difficulty and servings

Moderately easy

Serves 8

Preparation and cooking times

Preparation time

Prep 25 mins

Cook time

Cook 45 mins

plus cooling

Ingredients

FOR THE MERINGUE

  • 3 egg whites (left over from the fish pies, see 'Goes well with', below)
  • 175g caster sugar
  • ½ tsp mixed spice

FOR THE PRUNES AND CREAM

  • 2 tbsp instant coffee
  • 50g caster sugar
  • 250g pack ready-to-eat pitted prunes
  • 285ml and 142ml pot double cream
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PER SERVING

426 kcalories, protein 3g, carbohydrate 41g, fat 29 g, saturated fat 16g, fibre 2g, sugar 41g, salt 0.11 g

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