Skin, peel, and core the guavas.

Discard the guava skins.

Add the cores of both types of guavas to a blender and puree for a few seconds.

Sieve the puree to remove seed sediments.

Cut the guava meat into variable sizes and add brown sugar, nutmeg, and cinnamon, mixing thoroughly.

Separate egg yolks from whites.

Place egg yolks and vanilla extract in a mixing bowl and mix on high for a few seconds, then slowly add sugar and turn the mixer speed to medium.

In another bowl, beat softened butter and lard together, then pour in the egg yolk/sugar mixture.

Add baking powder, salt, flour, nutmeg, and cinnamon, mixing evenly.

In a bread mixer, add the dry mixture and then the egg yolk/sugar mixture and mix for about 2 minutes until the dough is well formed.

Divide the dough in half, wrap in plastic, and refrigerate for about 1/2 hour.

Clean a large surface area and spread a very scant coverage of flour where the dough will be spread out to a few centimeters thick and in a rectangular shape.

Roll in the dried pineapple chunks, dried banana chips, sultan raisins, and sweetened coconut flakes into the dough.

Soak the dark raisins in the cherry brandy for at least 12 hours in advance.

Arrange the dough at its widest form, spreading the Koqulei Duff filling over the dough in strip sections of: Sweetened Red Guava meat, Brandy-soaked dark Raisins, Crushed Walnut, and Chopped Almond pieces, parallel to the widest portion of the dough.

Starting at one end, fold the dough parallel to the strip section filling spread.

In a large pot, add water to about 1/2 full and bring to a rolling boil with the allspice.

Add the chopped ginger after boiling begins.

When the uncooked duff is added to the boiling water mixture, add the peppermint tea bag.

Fill a tea kettle and bring the water to a boil as well; this will be used to refill the pot after the duff has been added.

Place the uncooked duff in a baking bag and draw tight to close the bag, then place in the boiling mixture on high stove setting for 45 to 65 minutes.

Cut the banana in sections and place in a blender; add the gin, then puree.

Add the margarine to a large saucepan on low heat, and after it has melted, immediately add the banana/gin mixture, followed by the guava puree a little at a time, constantly stirring.

After all the guava puree has been added, immediately add the sweetened condensed cream.

After the sweetened condensed cream has been added and the mixture is warm, remove the saucepan from the heat and add the remaining cherry brandy and cognac while constantly stirring the sauce.

After the Koqulei Duff is done and is carefully removed from its casing, it should be allowed to cool before slicing it and pouring the Koqulei Duff Sauce over it lavishly.