Instructions: Bring the wine, sugar, star anise, ginger an cinnamon to the boil in a pan.

Lightly score the pointed end of the tamarillos with an "X". Put them in the liquid and bring it back to the boil, then reduce the heat. Cover with a circle of greaseproof paper and simmer for 5 minutes until the fruit is cooked. A skewer should be easy to insert through their skin. Leave them to cool in the liquid.

To make the brandy snaps, put the golden syrup, sugar and butter into a pan and boil until its a light brown colour, stirring continuously. Remove from the heat and stir in the flour, making sure there are no lumps. Return to the stove and cook, stirring continuously for 2 minutes. Remove from the heat and cool for 10 minutes.

Take a teaspoonful of the mixture in your hand and flatten it out as thin as you can, then place on a baking tray covered with non-stick baking parchment. These snaps spread quite a lot so start with just 4 per tray.

Place in a preheated oven at 200C and cook for 5-8 minutes. They are ready when dark golden and bubbly. Remove the tray from the oven and let them cool for a while, then when they are manageable remove from the parchment and fold into a cone shape, letting them rest in coffee cups while they set.

The bavarois can be made in one large mould or divided into 6 smaller ones.

Bring the double cream, vanilla seeds, orange zest and honey to the boil.

Remove from the heat and add the gelatin. Stir until dissolved then leave to go cold. Whisk in the yoghurt, then gently whisk in the whipped cream.

Pour into the mould or moulds and leave to set in the fridge for at least 4 hours.

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