stewed guava or other fruit
2 oz caster sugar
1 pt milk
sugar to taste
1 tin cream or milk
2 tbsp liqueur
1 Separate 2 of the eggs. Beat the egg whites with caster sugar until thick
and standing in peaks.
2 Heat 1/2 pt of milk. Drop egg white mixture by dessertspoonfuls into heated
milk and allow to cook until firm. Remove meringue and set aside.
3 Use remaining milk to make custard using 2 egg yolks and 2 whole eggs.
Cook very carefully. Do not allow to boil as this will cause curdling. As
soon as mixture thickens, remove from heat and pour immediately into a cold
bowl. Add sugar to taste, with cream and half the liqueur.
4 Arrange guavas sprinkled with remaining liqueur and meringues in the bottom
or of a glass bowl. Pour in custard. Refrigerate for about 3 hours.
5 Decorate before serving.