Bavarois is a type of set cream made from custard, whipped cream and gelatine. The cream dates back to the 19th century, with bavarois central to several classic Victorian desserts – try Sally Abé's glorious Charlotte Russe recipe for a spectacular historical showstopper.

Bavarois can be flavoured with anything – chocolate, spices or fruit are popular choices, but liqueur or coffee bavarois would also work well. Robert Thompson uses the slightly unusual ingredient of butternut squash for his bavarois recipe, pairing the sweetness of the vegetable with quince and blackberries for a stunning autumnal dessert. Andrew MacKenzie's Mango bavarois recipe makes a gloriously vibrant pudding, while Rukmini Iyer combines rich cream with tangy fruit curd in her Chocolate and passion fruit bavarois.