GUAVA RASPERRY FRIDGE TART

Serves 6-8 people

• 1 x 200g packet Tennis biscuits
• 1 x 840g can guava halves, drained but reserve the syrup
• 1 x 360g can caramelised condensed milk
• 375ml of water
• 1 x 80g raspberry jelly
• 250ml cream

Dip the tennis biscuits into the reserved syrup and lie overlapping on base of a square or rectangular dish. Pour remaining syrup over biscuits. Combined caramelised condensed milk and 250ml of water. Wisk over low heat until caramel has melted. Add jelly powder and remaining water. Mix well. Remove pips from guavas and dice them. Add to the jelly mixture. Leave to cool. Whip cream until stiff and fold into jelly and guava mixture. Pour over biscuits and refrigerate until set. Decorate with fresh raspberries and chocolate curls.