500 grams guavas
75 grams sugar
piece of lemon peel
300 ml water
1 vanilla sponge cake, pre-made
175 ml guava juice
250 ml cream
Slice the guavas in 1cm thick slices. Place in a saucepan and sprinkle with sugar. Add the lemon peel and water and heat slowly to dissolve sugar.
Stew gently for 20 minutes or until tender. In the meantime, break the cake into small pieces and line the bottom of a glass bowl. Pour a little of the guava juice over the cake.
Layer one sliced banana and a few stewed guavas on top of the sponge cake. Repeat these layers until all the ingredients have been used.
Beat the cream until stiff, swirl on top of the pudding and decorate with a little grated bitter chocolate and lemon peel. Leave for at least 12 hours in the refrigerator before serving .