It looks a little dubious as a pavlova, filled with cream and blueberry compoté so soggy I assume?

The crème patissière with maple and egg yolk is delish. Like creme brulee. I have yet to do the compoté of blueberries and the pavlova takes 3 hours to cook, hats wild. My old recipe it takes an hour. 

UPDATE

Oh I messed up the crème patissière by already adding the unwhipped cream which was supposed to be whipped....Oh, well, I'll just whip a bit the whole thing.