Whisk the egg whites in a bowl until they are stiff. Fold in 1 tablespoon of the sugar, then gradually whisk in the remainder. The meringue must be glossy and form peaks when spoonfuls are dropped into the bowl. Fold in the black coffee.
Spread the meringue mixture over a large sheet of baking paper to form a 20 cm (8 inch) diameter round. Make a slight hollow in the centre of the meringue and cook in a preheated oven, 120°C (250°F), Gas Mark ½, for 1 hour until the meringue is crisp. Remove from the oven and leave to cool on the paper for about 10 minutes before peeling off.
When the meringue is cold, fill the hollow in the top with fromage frais. Arrange the cherries and nectarines chunks on top.