Spiced meringues with coffee-soaked prunes

Spiced meringues with coffee-soaked prunes

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(3 ratings)

Prep: 25 mins Cook: 45 mins 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 and extra info

Nutrition: per serving

  • kcal426
  • fat29g
  • saturates16g
  • carbs41g
  • sugars41g
  • fibre2g
  • protein3g
  • salt0.11g


    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 prune
    • 285ml and 142ml pot double cream


    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.

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    Comments, questions and tips

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    24th Feb, 2012
    A most enjoyable and excelent dessert that is simple to make. I feel creme friache is a better accompaniment than double cream.
    5th Mar, 2011
    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.
    3rd Apr, 2010
    This is such an easy dessert to make and yet I think one of the most delicious - will be making for Easter
    27th Nov, 2009
    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.
    27th Nov, 2009
    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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