Prune Whip

Prune whip is a retro dessert that deserves a comeback. Mashed cooked prunes get folded into a cloud of sweetened meringue, creating a mousse-like dessert that’s surprisingly light for something built on dried fruit and oatmeal.

Cooked oatmeal stirred into the mashed prunes gives the whip body and a subtle, toasty undertone. Without it, the prune mixture would be too loose and would deflate the meringue during folding. The oatmeal acts like a stabilizer, keeping the whole thing airy but structured enough to hold its shape after chilling.

Beat those egg whites to stiff, glossy peaks. Adding the sugar a tablespoon at a time while beating constantly is the only way to get a stable meringue that won’t weep or collapse when you fold in the heavier prune mixture. Fold gently with a spatula, scooping from the bottom and turning over the top. Aggressive stirring knocks the air right out.

Kitchen Tips

• Cook the prunes until very soft so they mash smoothly; chunky prunes leave lumps in the whip
• Cool the oatmeal completely before mixing with the prunes; warm oatmeal will cook the egg whites when folded in
• Chill for several hours so the whip sets; it should hold a soft mound when spooned
• This contains raw egg whites; use pasteurized eggs if serving to young children or anyone with a compromised immune system

Variations

• Honey sweetened: Replace the sugar with 2 tablespoons of honey beaten into the meringue
• Nutmeg version: Add a pinch of nutmeg along with the cinnamon for a warmer spice profile
• Topped: Serve with a dollop of whipped cream and a sprinkle of cinnamon on top