Three-milk cake with Chilean guava and custard

Home / Products / Recipes /  Deserts & Marmalade  / Three-milk cake with Chilean guava and custard


  • 1 can condensed milk
  • 1 can evaporated milk
  • 1 small can cream
  • 3 packages ladyfingers
  • 10.5 oz Chilean guava


  • 3 egg yolks 2 cups milk
  • ¾ cup sugar
  • 2 tbsp cornstarch
  • 1 dash vanilla extract


  • 3 egg whites
  • 1 cup sugar
  • ½ cup water

12 servings


First, pour the condensed milk, evaporated milk, and cream in a bowl, stir well until smooth.

For the custard, it is necessary to boil 1.5 cups of milk with the sugar, and the remaining milk will be set aside to dissolve the cornstarch and 3 egg yolks.

When the milk starts boiling, add the egg yolks and cornstarch mixture. Stir until it boils and thickens. Set aside.

In a pot, add the sugar and water, and it must boil until reaching thread stage. When on that point, start beating the egg whites until stiff peaks form. Immediately after, add the syrup, little by little on one side, stirring constantly. Whip until cool.

In an oven dish, place the biscuits evenly, covering the whole dish, and then soak in the 3-milk mixture. Spread the custard over the soaked biscuits. Add the Chilean guava. Repeat the previous steps, and finish with some meringue. Decorate with Chilean guava.