Two much-loved desserts come together in one indulgent creation as Australia’s “Chocolate Queen” Kirsten Tibballs shares her recipe for an apple crumble pavlova on Sunrise. The award-winning pastry chef says the dessert pairs a crisp pavlova shell with layers of silky vanilla cream, crème pâtissière, sautéed apples, rich caramel and crunchy cinnamon crumble. Remove from the heat, add the pre-soaked gelatine and mix to incorporate. Creme PatissiereIngredients75 g full cream milk75 g fresh cream 35% fat1 cinnamon quill, broken into pieces5 g vanilla bean paste40 g whole egg35 g caster sugar10 g cornflour20 g unsalted butterMethod1. Spoon the whipped vanilla cream on top of the creme patissiere and spread into a rustic layer.