In a shallow, chilled bowl, add half of the heavy whipping cream. Using a ball whisk or an electric hand whisk, whip until soft peaks form, about 1–3 minutes.

Once soft peaks are reached, add 2 tablespoons of Maika’i Guava Syrup to the whipped cream. Stir for a few seconds to incorporate, then set aside in the refrigerator for later use.

In a small saucepan over medium-low heat, add the strawberries and the remaining Maika’i Guava Syrup. Cook for 5 minutes, allowing the strawberries to warm through and break down into a chunky sauce.

In a medium bowl, combine the remaining heavy cream and 4 large eggs. Whisk until fully incorporated.

Dip each slice of guava sweetbread into the egg mixture, ensuring both sides are coated. Let it soak for a few seconds per side.

Heat a non-stick pan or griddle over medium heat. Lightly grease with oil or butter for added flavor. Cook the soaked bread for 2–3 minutes per side until golden brown.

Serve with the guava-strawberry sauce, whipped cream, and an optional dusting of powdered sugar.