Hertzoggie Pavlova by Bertus Basson – Food & Home Magazine
Create luscious, creamy custard with egg yolks, sugar, and vanilla for a rich dessert base. Perfect for puddings or topping.
Ingredients
- <h3>MERINGUE</h3>
- 250 g egg whites (8 eggs)
- 250 g granulated sugar
- 250 g icing sugar, sifted
- <h3>CRÈME PATISSERIE</h3>
- ½ cup sugar
- 6 egg yolks
- 40 g flour
- 500 ml milk
- 1 vanilla pod, split and scraped
- <h3>TOPPING</h3>
- 300 ml cream, whipped to firm peak
- 1 tin apricots in syrup
- (410 g), drained
- 175 g toasted coconut shavings
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