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

  • Prep:25 mins
    Cook:45 mins
    Plus cooling
  • Serves 8
  • More effort

Nutrition per serving

  • kcal 426
  • fat 29g
  • saturates 16g
  • carbs 41g
  • sugars 41g
  • fibre 2g
  • protein 3g
  • salt 0.11g


  • 3 egg whites (left over from the fish pies, see 'Goes well with', below)
  • 175g caster sugar
  • ½ tsp mixed spice
  • 2 tbsp instant coffee
  • 50g caster sugar
  • 250g pack ready-to-eat pitted prunes
  • 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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