Spiced meringues with coffee-soaked prunes

Spiced meringues with coffee-soaked prunes

  • Rating: 5 out of 5.3 ratings
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  • Preparation and cooking time
    • Prep:
    • Cook:
    • Plus cooling
  • More effort
  • Serves 8

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

Nutrition: per serving
HighlightNutrientUnit
kcal426
fat29g
saturates16g
carbs41g
sugars41g
fibre2g
protein3g
low insalt0.11g
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Ingredients

For the meringue

For the prunes and cream

Method

  • STEP 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.

  • STEP 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.

  • STEP 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.

  • STEP 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.

Goes well with

Recipe from Good Food magazine, February 2009

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    Overall rating

    Rating: 5 out of 5.3 ratings

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