2 (16 oz.) cans guava shells in syrup
2 c. heavy cream
3 egg whites
1/8 tsp. salt

Drain guava shells and puree in food processor. Reserve syrup. Thicken syrup on low heat to soft candy stage. Cool syrup. Beat egg whites until stiff. Beat in syrup. Fold in guava puree. Whip cream and fold into egg white/guava mixture. Refrigerate for at least 1 hour before serving.