In a medium saucepan, bring ⅔ cup water to a boil and stir in the sugar until fully dissolved. Add the cinnamon, anise, cardamom and orange zest and cook for 2-3 minutes, until it thickens to form a syrup. Add the prunes to the pan, toss to coat, and continue simmering another 3 minutes. Remove the pan from the heat, allow to cool completely, then cover and let the prunes marinate for at least 1 hour, ideally overnight.

In a large bowl or stand mixer, whisk the egg whites to soft peaks, then slowly add the sugar, a little at a time, whisking vigorously until the meringue is thick and glossy.

Use a spoon to heap dollops of the meringue mixture onto the lined baking sheet, leaving space in between each for expansion. Bake for 3 hours, until crisp on the outside and just starting to turn a pale golden brown. Cool and store until ready to assemble.

Chill a large mixing bowl in the freezer for at least 15 minutes. When ready to serve, remove the bowl and stir in the heavy cream and confectioners sugar. Whip vigorously until firm and nearly doubled in size, being careful not to over whip. Gently fold in the brandy.

Strain the prunes, reserving the syrup. Halve or roughly chop the prunes, and lightly crush the meringues. Layer the prunes, crushed meringues, and brandy cream in a glass or small bowl, then drizzle over the reserved syrup and garnish with a little orange zest to serve!