Whip the cream in a bowl until peaky. Lightly fold in the Greek yoghurt using a spatula or large spoon, then pour into a wide shallow bowl.
Scatter the soft brown sugar evenly over the surface. Cover and chill in the fridge for three hours or until the sugar melts to form a caramel syrup.
When ready to serve, swirl the caramel sauce through the yoghurt.
Dissolve the coffee in 125ml/4floz boiling water, then strain OR make the coffee in a cafetiere or machine with the full amount of water as below.
Add the sugar, brandy/port and 500ml/17floz water and bring to the boil, stirring.
Add the prunes, bring to the boil and cook at quite a fast simmer for 30-45 minutes until the liquid is thick and syrupy, OR if you have the time slow simmer until thick