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.
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.
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.
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.