300 g (10 oz) prunes
3 dl (1.5 c) water
200 g (1 c) sugar
8 egg whites

Rinse the prunes in warm water and cook them in water sweetened with 2 Tbs of the sugar. Remove the pits, chop the prunes finely, and add the cooking water. Whip the egg whites till stiff and add the remainder of the sugar, little at a time, whipping well after each addition. Combine about 3/4 of the whipped egg whites with the prunes and pour unto a greased baking dish. Garnish the souffle with the remainder of the egg whites and bake in a water bath in mild oven (150 C) (300 F) for about 50 mins. Serve immediately with cream or vanilla sauce.