Spiced meringues with coffee-soaked prunes

Spiced meringues with coffee-soaked prunes

  • 1
  • 2
  • 3
  • 4
  • 5
(3 ratings)

By

Magazine subscription – 3 issues for £3

Cooking time

Prep: 25 mins Cook: 45 mins Plus cooling

Skill level

Moderately easy

Servings

Serves 8

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

Nutrition and extra info

Nutrition info

Nutrition per serving

kcalories
426
protein
3g
carbs
41g
fat
29g
saturates
16g
fibre
2g
sugar
41g
salt
0.11g

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

Buy Ingredients

Buy the ingredients for this recipe now via:

Want to know how this works? Read all about it here.

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.

Recipe from Good Food magazine, February 2009

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.

Comments

Show comments
chez-ray's picture
  • 1
  • 2
  • 3
  • 4
  • 5

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

marola's picture
  • 1
  • 2
  • 3
  • 4
  • 5

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.

bubbleandsqueak's picture

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

carolgriffiths's picture
  • 1
  • 2
  • 3
  • 4
  • 5

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.

carolgriffiths's picture
  • 1
  • 2
  • 3
  • 4
  • 5

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.

Questions

Tips