250ml double cream (250ml boiling water - 500g Cremora. Beat till creamy and thick)
1 tin condense milk
250ml lemon juice
2 packets tennis biscuits (I used malted milk biscuits - Tesco)
1 tin quavas
Beat the double cream till it starts getting firm, add lemon juice and condense milk alternatively then mix till thick and creamy.
Separate the guava and the juice, chop the guavas keep aside, dip the biscuits into the guava syrup and line the serving dish.
Add a layer of the cream over the biscuits then chopped guavas then layer of cream then layer of biscuits dipped into the guava syrup till. Repeat, allowing the cream to be the last layer at then sprinkle with crushed biscuits.
Refrigerate for at least 1 hour before serving.