Berry and tamarillo croissant pudding cake

Name: Berry and tamarillo croissant pudding cake
Ingredients: 5 tamarillos (660g); 250 gram (8 ounces) strawberries, halved (quartered if large); 1 cup (220g) caster (superfine) sugar; 1 tablespoon finely grated tangelo rind; 1/2 teaspoon vanilla bean paste; 1 star anise; 8 croissants (400g), each torn into 4 pieces; 125 gram (4 ounces) raspberries; 600 millilitre pouring cream; 1 cup (250ml) milk; 2/3 cup (150g) caster (superfine) sugar; 8 eggs; 1 teaspoon vanilla bean paste; 2 tablespoon demerara sugar