1 00:00:02,000 --> 00:00:05,200 Mmm. It's dessert week. No, it's not yet. Remember what Paul and Prue said? 2 00:00:05,240 --> 00:00:07,840 Can't have dessert week until you've finished your supper. 3 00:00:07,880 --> 00:00:10,720 Exactly. Now finish that pea. 4 00:00:10,760 --> 00:00:13,080 Not sure I can manage it. 5 00:00:13,120 --> 00:00:15,360 Go on. 6 00:00:15,400 --> 00:00:18,200 Done. Now it's dessert week. 7 00:00:18,240 --> 00:00:20,640 BOTH: Welcome to the Great British Bake Off. 8 00:00:20,680 --> 00:00:21,880 Next. 9 00:00:21,920 --> 00:00:24,440 Oh, I can't manage trifle, that pea was so filling. 10 00:00:24,480 --> 00:00:26,720 I'll have it myself. Last time... 11 00:00:26,760 --> 00:00:29,560 Oh, so steamy. ..the bakers harnessed the flavours of the fall. 12 00:00:29,600 --> 00:00:31,960 The word on the street is that you're not into autumn. 13 00:00:32,000 --> 00:00:34,040 And while Sumayah's stunning show stopper... 14 00:00:34,080 --> 00:00:36,440 Wow. ..secured her second star baker. 15 00:00:36,480 --> 00:00:38,640 She is one hell of a baker. 16 00:00:38,680 --> 00:00:41,240 Disaster... Whoa! ..struck for Dylan. 17 00:00:41,280 --> 00:00:43,880 What you doing to me? Giving me a heart attack. 18 00:00:43,920 --> 00:00:46,280 But in the end, Nelly's confusing concoction... 19 00:00:46,320 --> 00:00:47,600 I'm like a witch. 20 00:00:47,640 --> 00:00:49,080 ..proved too much for the judges. 21 00:00:49,120 --> 00:00:50,720 Design's excellent, flavour's... 22 00:00:50,760 --> 00:00:52,120 And she became the latest baker... 23 00:00:52,160 --> 00:00:53,200 Nelly. 24 00:00:53,240 --> 00:00:54,800 ..to leave the competition. 25 00:00:54,840 --> 00:00:57,000 In each of your hearts is a piece of Nelly 26 00:00:57,040 --> 00:00:58,600 and you never going to forgot me. 27 00:00:58,640 --> 00:00:59,960 This time... 28 00:01:00,000 --> 00:01:01,800 Ah! Need to have a scream. 29 00:01:01,840 --> 00:01:03,200 ..dessert week... 30 00:01:03,240 --> 00:01:05,320 How's the meringue? Ahhh! 31 00:01:05,360 --> 00:01:07,840 ..sees the bakers whip up a sweet treat... 32 00:01:07,880 --> 00:01:09,720 Practically 100% sugar. 33 00:01:09,760 --> 00:01:11,040 ..crack up... 34 00:01:12,520 --> 00:01:14,320 Come on now, kids. 35 00:01:14,360 --> 00:01:16,000 ..over a bawdy British pudding. 36 00:01:16,040 --> 00:01:18,320 Spotted dick is very nice. 37 00:01:18,360 --> 00:01:20,720 And try to do justice to an Italian classic. 38 00:01:20,760 --> 00:01:23,520 It'd better work. Otherwise I'll put a horse's head in their bed. 39 00:01:23,560 --> 00:01:26,200 Who's... Mirror, signal manoeuvre, Gill, mirror, signal, manoeuvre. 40 00:01:26,240 --> 00:01:27,880 ..going to deliver the baked goods? 41 00:01:27,920 --> 00:01:30,000 They look absolutely exquisite. 42 00:01:30,040 --> 00:01:31,480 And who's going to buckle... 43 00:01:31,520 --> 00:01:32,800 Man down, man down. 44 00:01:32,840 --> 00:01:34,240 ..under the pressure? 45 00:01:34,280 --> 00:01:36,200 I forgot an ingredient. 46 00:01:36,240 --> 00:01:39,200 It's like the fifth circle of hell. I'm going to cry. 47 00:02:01,360 --> 00:02:03,160 I can't believe there are this 48 00:02:03,200 --> 00:02:05,560 few of us. It is a little bit bonkers. 49 00:02:05,600 --> 00:02:08,240 Back for another week, here I am. It's quite weird, 50 00:02:08,280 --> 00:02:10,680 we all keep looking at each other going there's only six of us left. 51 00:02:10,720 --> 00:02:13,680 It is empty, though, let's be honest. Ridiculously empty. Oh. 52 00:02:13,720 --> 00:02:15,200 It's this really weird feeling 53 00:02:15,240 --> 00:02:17,040 because you just don't know what's going to happen. 54 00:02:17,080 --> 00:02:19,680 It is quite fierce competition. Everyone is so good. 55 00:02:19,720 --> 00:02:23,040 Last week, I got star baker - it was like a complete surprise. 56 00:02:23,080 --> 00:02:26,280 I've already like exceeded, so like every week is a bonus. 57 00:02:26,320 --> 00:02:29,200 Last week was terrible. I think it was a good eye-opener. 58 00:02:29,240 --> 00:02:31,240 Now that I'm this far, I think the pressure goes up 59 00:02:31,280 --> 00:02:32,560 because I don't want to mess up. 60 00:02:32,600 --> 00:02:34,040 I love making desserts at home. 61 00:02:34,080 --> 00:02:36,400 Things that are like puddingy, really soft. 62 00:02:36,440 --> 00:02:37,880 I'll just eat the whole bowl. 63 00:02:37,920 --> 00:02:40,280 Desserts spelt backwards is stressed. 64 00:02:40,320 --> 00:02:42,120 But there'll be none of that today. 65 00:02:42,160 --> 00:02:44,520 Welcome back to the tent, bakers, it's so good 66 00:02:44,560 --> 00:02:45,840 to see you all. 67 00:02:45,880 --> 00:02:48,360 This week it's dessert week or if you're 68 00:02:48,400 --> 00:02:51,160 a little less posh, like Paul, it's pudding week! 69 00:02:53,680 --> 00:02:55,200 Now, the judges would love you 70 00:02:55,240 --> 00:02:59,080 to make eight meringue nests. Incidentally, when I first met 71 00:02:59,120 --> 00:03:01,760 Paul Hollywood, he was asleep in a meringue nest. 72 00:03:01,800 --> 00:03:04,000 Yeah, I pulled him out of there, reared him, 73 00:03:04,040 --> 00:03:07,840 clipped his wings, put him in some stonewashed denim and, uh, yeah, we get on famously. 74 00:03:07,880 --> 00:03:11,520 And here we are. And here we are, yeah. 75 00:03:11,560 --> 00:03:14,920 Now, your baked meringue could be any style that you choose 76 00:03:14,960 --> 00:03:18,720 but it must have at least two fillings, like a good jacket potato. 77 00:03:18,760 --> 00:03:21,960 Although I probably wouldn't choose beans or cheese. 78 00:03:22,000 --> 00:03:24,200 You only have two hours, 15 minutes. 79 00:03:24,240 --> 00:03:25,680 On your marks. 80 00:03:25,720 --> 00:03:27,600 Get set. Bake. 81 00:03:28,880 --> 00:03:30,440 Oh, my God, here we go again. 82 00:03:30,480 --> 00:03:32,600 Meringue can be quite like melt in your mouth 83 00:03:32,640 --> 00:03:33,880 and I'm excited by it. 84 00:03:33,920 --> 00:03:36,320 If you're excited by what you're doing it's usually going to be OK. 85 00:03:36,360 --> 00:03:37,800 I've practised 86 00:03:37,840 --> 00:03:40,560 so much, my son has just been eating meringues like it's nobody's 87 00:03:40,600 --> 00:03:42,200 business. Just loves them. 88 00:03:42,240 --> 00:03:45,520 Meringue's one of my favourites, practically 100% sugar. 89 00:03:47,520 --> 00:03:48,600 It's dessert week 90 00:03:48,640 --> 00:03:51,240 and for me that's the best week of the year. 91 00:03:51,280 --> 00:03:54,560 We're asking the bakers to make meringue nests. 92 00:03:54,600 --> 00:03:56,840 Which is piped meringue so that you get a basket or 93 00:03:56,880 --> 00:03:58,440 a nest shape 94 00:03:58,480 --> 00:04:00,520 and they can fill it with anything they like 95 00:04:00,560 --> 00:04:02,400 but we need at least two fillings. 96 00:04:02,440 --> 00:04:03,880 Obviously fillings can be anything 97 00:04:03,920 --> 00:04:05,480 but it's critical 98 00:04:05,520 --> 00:04:08,080 to get those flavours balancing beautifully. 99 00:04:08,120 --> 00:04:09,720 I'm going to make a lime gel. 100 00:04:09,760 --> 00:04:13,320 Everything else is quite sweet, so that sharpness is really nice. 101 00:04:13,360 --> 00:04:16,760 French meringue is the classic way to make a meringue nest. 102 00:04:16,800 --> 00:04:18,800 It's about getting the air into the egg, 103 00:04:18,840 --> 00:04:21,480 you want to whip it up to a stiff peak, so it's beautiful and smooth. 104 00:04:21,520 --> 00:04:25,480 I am adding my sugar very slowly to my egg whites, 105 00:04:25,520 --> 00:04:29,560 so I don't deflate them, cos it's all about the air today. 106 00:04:29,600 --> 00:04:32,480 The perfect meringue nest is very stable. 107 00:04:32,520 --> 00:04:35,200 They must absolutely hold their fillings. 108 00:04:35,240 --> 00:04:36,960 You have to bake it low 109 00:04:37,000 --> 00:04:40,240 and slow to get every bit of moisture out of that meringue 110 00:04:40,280 --> 00:04:41,720 and then it'll be rigid. 111 00:04:41,760 --> 00:04:43,320 Meringues can be temperamental. 112 00:04:43,360 --> 00:04:46,320 I just hope they turn out OK and they don't go all cracky. 113 00:04:46,360 --> 00:04:48,880 It's getting into the latter stages of the Bake Off 114 00:04:48,920 --> 00:04:51,400 and they really need to show off, really, 115 00:04:51,440 --> 00:04:54,520 show to us what they can possibly do. 116 00:04:54,560 --> 00:04:57,400 Illiyin, good morning. Hello, good morning. Good morning. 117 00:04:57,440 --> 00:05:00,000 We need to know all about your meringue nests. 118 00:05:00,040 --> 00:05:02,600 Yeah, so these are my pina colada meringue nests. 119 00:05:02,640 --> 00:05:04,760 Well done. Well done. Thank you. 120 00:05:06,680 --> 00:05:08,200 I hope that's what happens. 121 00:05:08,240 --> 00:05:10,000 Paul loves a pina colada. 122 00:05:10,040 --> 00:05:12,000 OK. No pressure, no pressure. 123 00:05:12,040 --> 00:05:13,800 I'll take that back later, if it's terrible. 124 00:05:13,840 --> 00:05:14,920 Yeah, yeah. 125 00:05:14,960 --> 00:05:17,320 Illiyin's mocktail meringues will have all 126 00:05:17,360 --> 00:05:20,160 the classic pina colada flavours, pineapple, 127 00:05:20,200 --> 00:05:22,480 lime and a non-alcoholic rum, along 128 00:05:22,520 --> 00:05:25,640 with coconut in both her fillings and meringue nests. 129 00:05:25,680 --> 00:05:28,000 How are you going to make the meringue coconutty? 130 00:05:28,040 --> 00:05:31,120 So the meringue has desiccated coconut in it. 131 00:05:31,160 --> 00:05:34,120 Cos you get a really nice kind of crunch in the meringue. 132 00:05:34,160 --> 00:05:36,240 And then the flavour also comes through from that. 133 00:05:36,280 --> 00:05:38,640 Please don't mess this one up. I'll try not to! 134 00:05:38,680 --> 00:05:41,040 Thank you very much. Thank you. Thank you. 135 00:05:42,880 --> 00:05:44,640 That's stiff peaks 136 00:05:44,680 --> 00:05:49,160 so I'm going to fold in my rice powder and my cardamom. 137 00:05:49,200 --> 00:05:51,520 The bakers must be careful how much flavouring they add 138 00:05:51,560 --> 00:05:52,800 to their meringue. 139 00:05:52,840 --> 00:05:54,680 I've put almond extract in. 140 00:05:54,720 --> 00:05:57,000 As it can easily overwhelm the bake. 141 00:05:57,040 --> 00:05:59,800 Rice powder - it's normally used in Thai cuisine 142 00:05:59,840 --> 00:06:03,680 to thicken soups but the flavour's really nice. 143 00:06:03,720 --> 00:06:06,920 I am making a rose water meringue. 144 00:06:06,960 --> 00:06:08,480 You don't want to add too much 145 00:06:08,520 --> 00:06:11,040 because very easily it gets like quite soapy. 146 00:06:11,080 --> 00:06:12,560 A risky flavour 147 00:06:12,600 --> 00:06:16,200 but I've done it at home so why would it not work here? 148 00:06:16,240 --> 00:06:19,680 To contrast the highly floral rose water Christiaan is opting 149 00:06:19,720 --> 00:06:21,360 for walnut praline, 150 00:06:21,400 --> 00:06:24,080 cherry jam and Chantilly cream in his elaborate meringues. 151 00:06:24,120 --> 00:06:28,040 Do you like meringue? It's weird, innit. Too sweet. Too sweet? Normally. 152 00:06:28,080 --> 00:06:30,440 They sell big meringues sometimes, don't they, in bakeries. 153 00:06:30,480 --> 00:06:32,320 Those massive things. Massive ones in the window. 154 00:06:32,360 --> 00:06:34,240 I know. My kids always want one and I'm like... 155 00:06:34,280 --> 00:06:35,760 Is it? Do they love it? 156 00:06:35,800 --> 00:06:38,640 Not today! Yeah. Too much sugar! 157 00:06:39,840 --> 00:06:42,200 Ahhh! Not today! 158 00:06:42,240 --> 00:06:44,360 "How's the meringue?" "Ahhh!" 159 00:06:45,840 --> 00:06:47,520 I will be piping the meringues now. 160 00:06:47,560 --> 00:06:49,040 I'm not known for being very 161 00:06:49,080 --> 00:06:52,320 uniform. One can try. I make no promises. 162 00:06:52,360 --> 00:06:55,000 If the bakers are to build nests robust enough 163 00:06:55,040 --> 00:06:56,840 to hold their creamy fillings... 164 00:06:56,880 --> 00:06:58,480 You don't want cracks. 165 00:06:58,520 --> 00:07:00,440 Want to make sure that it keeps its shape. 166 00:07:00,480 --> 00:07:01,920 ..a steady hand is critical. 167 00:07:01,960 --> 00:07:04,600 I'm nervous. It's OK, I need to just go slower. 168 00:07:04,640 --> 00:07:08,120 Any imperfections now, could cause cracks and weaknesses later. 169 00:07:08,160 --> 00:07:09,640 Oh, my God. 170 00:07:09,680 --> 00:07:11,880 They're like slopping, I don't understand why. 171 00:07:11,920 --> 00:07:14,360 But Dylan's taking a riskier approach with his bake. 172 00:07:14,400 --> 00:07:16,200 I bake my meringues in a mould. Yeah, 173 00:07:16,240 --> 00:07:17,880 I've practised it loads of times, 174 00:07:17,920 --> 00:07:19,720 but every time, they crack. 175 00:07:19,760 --> 00:07:22,000 Someone wise would probably change 176 00:07:22,040 --> 00:07:24,280 the idea but I'm just going to do it. 177 00:07:24,320 --> 00:07:27,160 If his plan succeeds, Dylan's meringue nests will take 178 00:07:27,200 --> 00:07:29,920 the form of coconut shells filled with coconut bavarois 179 00:07:29,960 --> 00:07:32,720 and topped with rum-soaked Genoise sponge. 180 00:07:32,760 --> 00:07:35,320 After nearly heading home last week, he's going all out 181 00:07:35,360 --> 00:07:37,000 to redeem himself. 182 00:07:37,040 --> 00:07:40,520 Last week was a bit of a bad week for you, weren't it, babes? Yeah. 183 00:07:40,560 --> 00:07:43,560 But I feel dessert week, pudding week is your week. 184 00:07:43,600 --> 00:07:46,760 I really like my recipes this week. If my meringues come out and they're hard on top... 185 00:07:46,800 --> 00:07:48,000 Yeah. You're happy. 186 00:07:48,040 --> 00:07:50,280 If they're not, then I'm absolutely, yeah, I'm, I'm stuffed. 187 00:07:50,320 --> 00:07:52,720 So you're quite critical. I get really upset. Do ya? 188 00:07:52,760 --> 00:07:54,360 Well, uh, food's like a, 189 00:07:54,400 --> 00:07:56,960 I don't know, it's like an emotion for me, do you know what I mean? 190 00:07:57,000 --> 00:07:59,720 Yeah. Oh, you take it very seriously. When I was a kid, if I was having a burger 191 00:07:59,760 --> 00:08:01,920 and the burger fell apart or something I'd just cry. 192 00:08:01,960 --> 00:08:03,480 Really? And I rarely cry 193 00:08:03,520 --> 00:08:06,400 but if things are wrong with food, I cry a lot. And like... 194 00:08:06,440 --> 00:08:08,720 I used to cry when I was hungry. 195 00:08:08,760 --> 00:08:11,680 Yeah. I think I'm still like that as an adult! 196 00:08:11,720 --> 00:08:14,080 Let's get these meringues in the oven. 197 00:08:14,120 --> 00:08:16,640 So I basically have to bake them upside down to dry out. 198 00:08:16,680 --> 00:08:18,680 The meringue, you just want to dry it out, 199 00:08:18,720 --> 00:08:20,960 that's why you bake it low. Like if not, there's like 200 00:08:21,000 --> 00:08:23,040 a really big chance that they might crack. 201 00:08:23,080 --> 00:08:25,800 So they're going in for an hour at 100 degrees. 202 00:08:25,840 --> 00:08:28,680 I'm baking these at 120 for an hour. 203 00:08:28,720 --> 00:08:31,200 We're going 50 minutes at 140. 204 00:08:31,240 --> 00:08:33,640 Not as low as people tend to cook them. 205 00:08:33,680 --> 00:08:36,080 Every time I've practised at home, I've cooked them at this temperature 206 00:08:36,120 --> 00:08:38,320 so I'm not going to go change that cos I'm here. 207 00:08:38,360 --> 00:08:40,120 But Georgie's having a rethink. 208 00:08:40,160 --> 00:08:42,400 I'm just not happy with how my meringues look. 209 00:08:42,440 --> 00:08:45,640 They've deflated a bit. I'm just going to do another one. 210 00:08:45,680 --> 00:08:48,360 Oh, it's just so frustrating. Morning, Georgie. 211 00:08:48,400 --> 00:08:50,000 Hello. Hello, Georgie. 212 00:08:51,280 --> 00:08:53,600 That's quite late, why are you still doing meringue? 213 00:08:53,640 --> 00:08:56,240 I've got some in but I don't know whether I've overwhipped it and it's kind of deflated. 214 00:08:56,280 --> 00:08:58,760 So I'm just doing a second batch cos I'm always like that. 215 00:08:58,800 --> 00:08:59,840 You're doing spares. 216 00:08:59,880 --> 00:09:02,120 I'm doing spares. so I've been watching your videos. 217 00:09:02,160 --> 00:09:04,280 Right. And I've done it with my eyes closed for 218 00:09:04,320 --> 00:09:07,000 the last two weeks. So I don't know what's happened then. 219 00:09:07,040 --> 00:09:08,400 Next time, open your eyes. 220 00:09:08,440 --> 00:09:09,440 PRUE LAUGHS 221 00:09:10,760 --> 00:09:13,080 With almond-flavoured meringue nests filled 222 00:09:13,120 --> 00:09:14,720 with orange curd, mascarpone, 223 00:09:14,760 --> 00:09:15,880 amaretto cream 224 00:09:15,920 --> 00:09:20,120 and plum compote, Georgie's paying homage to a family favourite. 225 00:09:20,160 --> 00:09:22,320 Mine are based on my aunty's recipe. 226 00:09:22,360 --> 00:09:25,240 It's called Auntie Meryl's marzipan plums 227 00:09:25,280 --> 00:09:27,120 but there's no marzipan in there, 228 00:09:27,160 --> 00:09:29,480 but you get that marzipan flavour from the amaretto. 229 00:09:29,520 --> 00:09:31,400 So it's with a twist. 230 00:09:31,440 --> 00:09:32,880 Gill's also celebrating memories. 231 00:09:32,920 --> 00:09:35,440 Peachy custard. If you're looking 232 00:09:35,480 --> 00:09:38,160 for like cutting-edge modern cuisine you're in the wrong place. 233 00:09:38,200 --> 00:09:40,000 Of delicious summer stone fruits. 234 00:09:40,040 --> 00:09:42,000 When I was little, I always used to go 235 00:09:42,040 --> 00:09:43,320 to my great-aunt Amy's, 236 00:09:43,360 --> 00:09:45,160 and she had this marvellous ice cream shop near her 237 00:09:45,200 --> 00:09:47,480 and my favourite one was peach melba. 238 00:09:47,520 --> 00:09:48,920 Just don't see it anywhere now. 239 00:09:48,960 --> 00:09:51,160 There was a famous brand that did a limited edition 240 00:09:51,200 --> 00:09:53,440 and I was like, yes! Literally filling the trolley. 241 00:09:53,480 --> 00:09:55,240 The freezer was full. 242 00:09:55,280 --> 00:09:57,760 Gill's meringue nests will be topped with peach roses 243 00:09:57,800 --> 00:09:59,480 and fresh raspberries. 244 00:09:59,520 --> 00:10:01,200 Inside, a raspberry coulis 245 00:10:01,240 --> 00:10:03,120 and Chantilly cream will be paired with 246 00:10:03,160 --> 00:10:05,480 a sweet cremeux made from tinned peaches. 247 00:10:05,520 --> 00:10:07,760 Tinned peaches. Tinned peaches, yeah. 248 00:10:07,800 --> 00:10:09,640 Can't beat a tinned peach, can you? No, it's lovely. 249 00:10:09,680 --> 00:10:11,720 If I had to describe... Yeah. 250 00:10:11,760 --> 00:10:14,040 ..Paul, I would say he's never had real fruit. He's only had... 251 00:10:14,080 --> 00:10:16,280 Tinned peaches or tinned fruit cocktail. 252 00:10:16,320 --> 00:10:18,920 I mean, he's pure tinned peaches, isn't he? Yeah! 253 00:10:18,960 --> 00:10:20,800 I've got tinned lychees at the moment. 254 00:10:20,840 --> 00:10:23,040 Taste like perfume. They look like eyeballs. 255 00:10:25,440 --> 00:10:26,480 Check this out, 256 00:10:26,520 --> 00:10:28,640 I'll do the time call in a really cool way. 257 00:10:28,680 --> 00:10:31,000 Bakers, you are halfway through. 258 00:10:32,920 --> 00:10:36,280 They're upside down, babes. All right, all right, leave it. 259 00:10:36,320 --> 00:10:37,800 Oh. 260 00:10:37,840 --> 00:10:39,920 I am worried about the meringue. I've put in 15, 261 00:10:39,960 --> 00:10:42,320 so as long as I have about one in two success rate I'm good. 262 00:10:42,360 --> 00:10:44,360 They look absolutely fine in there. 263 00:10:44,400 --> 00:10:46,640 I don't even think I need to put the other ones in. 264 00:10:46,680 --> 00:10:49,840 The judges are not only expecting eight perfect nests... 265 00:10:49,880 --> 00:10:54,480 Might actually work out. Ahh! Need to have a scream. 266 00:10:54,520 --> 00:10:57,360 ..they also want plenty of flavoursome fillings. 267 00:10:57,400 --> 00:11:00,080 So here we've got, like, sour morello cherries. 268 00:11:00,120 --> 00:11:02,800 Perfectly balanced against the sweetness of the meringue. 269 00:11:02,840 --> 00:11:05,120 The pineapple curd, really want this to be quite sharp. 270 00:11:05,160 --> 00:11:06,160 You know, Paul likes 271 00:11:06,200 --> 00:11:09,040 to do that thing where he goes like that. 272 00:11:10,640 --> 00:11:14,040 I've got some amaretto. Let's just down it. 273 00:11:14,080 --> 00:11:16,720 I'm going to take a sip and I'm putting it in with the plum. 274 00:11:16,760 --> 00:11:19,320 That's giving me my marzipan flavour. 275 00:11:19,360 --> 00:11:21,760 So here's just some honey, tarragon, 276 00:11:21,800 --> 00:11:25,040 pomegranate molasses and some cloves. 277 00:11:25,080 --> 00:11:28,560 So I'm going to cook my apricot pieces in here. 278 00:11:28,600 --> 00:11:31,760 I just get random ideas. I just thought it would go nicely. 279 00:11:31,800 --> 00:11:33,840 Hello, my dear. Hello. 280 00:11:33,880 --> 00:11:36,080 Do you realise, Sumayah, that you are 281 00:11:36,120 --> 00:11:38,640 the only person here who's actually got two star bakers 282 00:11:38,680 --> 00:11:41,240 and you're the youngest, how good is that? 283 00:11:41,280 --> 00:11:44,120 Quickest to rise is the first to fall! 284 00:11:45,840 --> 00:11:47,400 Aiming to impress again, 285 00:11:47,440 --> 00:11:49,880 Sumayah's packing in complex flavours - 286 00:11:49,920 --> 00:11:52,320 a walnut praline along with pomegranate cream 287 00:11:52,360 --> 00:11:54,400 and apricots poached in tarragon 288 00:11:54,440 --> 00:11:56,840 and honey, will sit in meringue nests flavoured 289 00:11:56,880 --> 00:11:59,280 with cardamom and toasted rice powder. 290 00:11:59,320 --> 00:12:01,560 This sounds interesting. It sounds really unusual. 291 00:12:01,600 --> 00:12:03,160 Yeah. I mean, you're doing quite a lot in this. 292 00:12:03,200 --> 00:12:04,720 It's about getting the balance of flavours right. 293 00:12:04,760 --> 00:12:07,240 I had to tweak it quite a lot. Have you practised it and timed it? 294 00:12:07,280 --> 00:12:10,040 Yeah, I've done it quite a lot of times, yeah. And I finish 295 00:12:10,080 --> 00:12:12,400 with quite some time to spare actually. 296 00:12:12,440 --> 00:12:13,720 Don't get cocky. 297 00:12:13,760 --> 00:12:16,200 Yeah. Something's going to go wrong. 298 00:12:18,720 --> 00:12:20,320 To my beautiful bakers, just 299 00:12:20,360 --> 00:12:22,440 to let you know you've only got half an hour left. 300 00:12:22,480 --> 00:12:23,880 Very Brummie, wasn't it? 301 00:12:23,920 --> 00:12:25,400 That went so Brummie. 302 00:12:25,440 --> 00:12:26,880 They'll subtitle it. 303 00:12:26,920 --> 00:12:29,200 Subtitle. You cheeky! 304 00:12:29,240 --> 00:12:31,080 He said they'll subtitle it. Uh... 305 00:12:32,840 --> 00:12:34,480 So my meringues are now off. 306 00:12:34,520 --> 00:12:36,640 And they're just cooling in the residual heat. 307 00:12:36,680 --> 00:12:38,720 Just want to cool it down slowly, cos if there's 308 00:12:38,760 --> 00:12:41,960 a drastic temperature change it's going to cause the meringue to crack. 309 00:12:42,000 --> 00:12:43,960 What's this? Oh, don't touch. 310 00:12:44,000 --> 00:12:45,440 Can't be a technical thing, can it, 311 00:12:45,480 --> 00:12:47,800 wedging the oven door open with a spoon? 312 00:12:47,840 --> 00:12:49,920 That's like the secret trick to meringue. Is it? 313 00:12:49,960 --> 00:12:51,680 Cos you don't want them cracking, so you don't want 314 00:12:51,720 --> 00:12:53,800 a big temperature difference. That's why. 315 00:12:53,840 --> 00:12:56,320 So you put a wooden spoon in. Yeah. 316 00:12:56,360 --> 00:12:57,840 Baking, it's a sham. 317 00:12:57,880 --> 00:13:00,120 I'm just going to give those a few minutes to cool down. 318 00:13:00,160 --> 00:13:01,560 I'm just making a prep station now. 319 00:13:01,600 --> 00:13:04,000 You need to make sure that all your elements are fully prepared 320 00:13:04,040 --> 00:13:06,440 and then once it's go time, it's go time. 321 00:13:06,480 --> 00:13:07,680 Fail to prepare, 322 00:13:07,720 --> 00:13:10,240 prepare to fail, that's what my gran always said. 323 00:13:10,280 --> 00:13:12,240 This is week seven now. It is. 324 00:13:12,280 --> 00:13:15,160 Have you celebrated this milestone yet? No, not really, 325 00:13:15,200 --> 00:13:17,200 don't think you've got a chance to have a proper celebration. 326 00:13:17,240 --> 00:13:19,640 Yeah. So if you could celebrate in any way whatsoever, 327 00:13:19,680 --> 00:13:21,080 what would you do? 328 00:13:21,120 --> 00:13:23,800 I'd be out at the pub. Ooh. 329 00:13:23,840 --> 00:13:26,280 With my dog and my husband - in that order. 330 00:13:26,320 --> 00:13:27,960 Love it. The dog comes first. 331 00:13:28,000 --> 00:13:29,280 Yeah. Love it. 332 00:13:30,560 --> 00:13:32,720 Bakers, you've got 15 minutes left. 333 00:13:32,760 --> 00:13:34,760 I'm going to take them out. 334 00:13:34,800 --> 00:13:36,600 They look fine, that's good. 335 00:13:36,640 --> 00:13:38,400 Well, not a single one's cracked. 336 00:13:38,440 --> 00:13:40,720 Oh, they're looking posh. Oh, thank you. 337 00:13:40,760 --> 00:13:43,800 Mine have got some pretty monumental cracks in. Put the filling over it. 338 00:13:43,840 --> 00:13:46,720 There's a drizzle, try and drizzle it down the cracks. 339 00:13:46,760 --> 00:13:50,200 They've cracked but there's toppings going on them. 340 00:13:50,240 --> 00:13:52,640 They're all so cracked. Oh! 341 00:13:52,680 --> 00:13:55,320 Sometimes, when the oven's too hot, it could happen. 342 00:13:55,360 --> 00:13:58,880 I'm trying to get over the irritation. I'm struggling. 343 00:13:58,920 --> 00:14:02,760 This is the delicate bit of just making holes in the top. 344 00:14:02,800 --> 00:14:06,120 It's delicate work this. I'm not a delicate woman. 345 00:14:06,160 --> 00:14:07,360 They're very delicate. 346 00:14:07,400 --> 00:14:09,760 The first time I did this, I broke almost all of them. 347 00:14:12,720 --> 00:14:15,320 I broke it. That's a write off. 348 00:14:15,360 --> 00:14:19,080 Yeah, so now I have 12. Ah, yes! 349 00:14:19,120 --> 00:14:21,040 OK, and now I'm happy. 350 00:14:21,080 --> 00:14:22,880 So I just need to paint these with chocolate like 351 00:14:22,920 --> 00:14:24,520 the bristles on a coconut. 352 00:14:24,560 --> 00:14:27,600 That one's really open at the side, but anyway, whatever. 353 00:14:27,640 --> 00:14:29,040 Oh, dear. Start filling them. 354 00:14:29,080 --> 00:14:31,480 Mirror, signal, manoeuvre, Gill, mirror, signal, manoeuvre. 355 00:14:31,520 --> 00:14:33,840 Bakers, you only have five minutes left. 356 00:14:33,880 --> 00:14:35,000 Is that all we've got left? 357 00:14:35,040 --> 00:14:37,720 You can do this, babies. I need to be faster. 358 00:14:37,760 --> 00:14:38,760 Don't know where 359 00:14:38,800 --> 00:14:41,160 the time's gone today. So this is the peach cremeux. 360 00:14:41,200 --> 00:14:43,080 That's my walnut praline. 361 00:14:43,120 --> 00:14:46,520 I have about eight different elements in my meringue nests. 362 00:14:46,560 --> 00:14:48,320 Plum compote. 363 00:14:48,360 --> 00:14:49,600 Pineapple curd. 364 00:14:49,640 --> 00:14:52,320 Get my curd - really nice flavour bomb. 365 00:14:52,360 --> 00:14:54,240 Look at Dylan's, they look excellent. 366 00:14:54,280 --> 00:14:55,880 Bit of coconut bavarois. 367 00:14:55,920 --> 00:14:58,240 Tarragon, apricots. Quite unusual. 368 00:14:58,280 --> 00:15:00,040 Look how cute these are. 369 00:15:00,080 --> 00:15:02,920 Bakers, you have one minute left. Oh, God. 370 00:15:02,960 --> 00:15:04,560 Has anybody got a spare hand? 371 00:15:04,600 --> 00:15:05,920 You need a hand, Gill? 372 00:15:05,960 --> 00:15:07,480 I'd be eternally grateful. 373 00:15:07,520 --> 00:15:08,840 Cake soaked in rum syrup. 374 00:15:08,880 --> 00:15:11,960 Looking good. They're just a complete mess, aren't they? 375 00:15:12,000 --> 00:15:14,720 Bakers, your time is up. 376 00:15:14,760 --> 00:15:16,520 Yay. 377 00:15:16,560 --> 00:15:18,440 Thank you, chaps. 378 00:15:18,480 --> 00:15:22,600 Well done, bakers. Like a proud parent moment. Aww. 379 00:15:23,880 --> 00:15:27,400 They look fabulous. You are a genius. 380 00:15:27,440 --> 00:15:32,120 That looks like arse. Oh, gutted. 381 00:15:43,800 --> 00:15:47,400 The bakers' meringue nests now face the judgment of Paul and Prue. 382 00:15:48,760 --> 00:15:50,760 Hi, Illiyin. Hello. 383 00:15:56,880 --> 00:15:58,880 It's a shame about the overall look of them, 384 00:15:58,920 --> 00:16:02,000 they could've been much, much neater cos they've cracked really poorly. 385 00:16:04,680 --> 00:16:08,640 They are a coconut meringue with a lime gel, 386 00:16:08,680 --> 00:16:10,360 a pineapple curd, 387 00:16:10,400 --> 00:16:13,680 rum cream with rum caramelised pineapples. 388 00:16:16,320 --> 00:16:19,640 Paul's going in for two bites. Two bites. 389 00:16:21,160 --> 00:16:22,440 It's... 390 00:16:22,480 --> 00:16:23,680 What's the matter? 391 00:16:23,720 --> 00:16:25,280 The curd's really sharp. 392 00:16:25,320 --> 00:16:27,320 I mean, it's delicious because it's that sharp. 393 00:16:27,360 --> 00:16:28,800 It is like having a pina colada. 394 00:16:28,840 --> 00:16:31,040 It's so good. I'm amazed you managed to get 395 00:16:31,080 --> 00:16:33,360 so much coconut flavour into the meringue. 396 00:16:33,400 --> 00:16:34,440 I should've thought 397 00:16:34,480 --> 00:16:35,960 of that myself. I think it's lovely. 398 00:16:36,000 --> 00:16:38,120 Thank you. Thank you. Well done, Illiyin. Thank you. 399 00:16:42,720 --> 00:16:45,560 I like the look of them. Do you like the look of those? Think they're nice? 400 00:16:45,600 --> 00:16:47,120 I love the look of them. 401 00:16:47,160 --> 00:16:50,600 It looks so clean. It's really red and white. 402 00:16:50,640 --> 00:16:53,160 These are filled with a peach cremeux, 403 00:16:53,200 --> 00:16:54,480 raspberry coulis, 404 00:16:54,520 --> 00:16:57,040 macerated peaches, mascarpone Chantilly cream. 405 00:16:57,080 --> 00:16:59,600 These are the biggest raspberries I've ever seen. 406 00:16:59,640 --> 00:17:02,280 They are, they're absolute dobber raspberries! 407 00:17:02,320 --> 00:17:03,400 Huge, aren't they, yeah. 408 00:17:05,720 --> 00:17:08,480 It's certainly punchy. The peach bit is too strong. 409 00:17:08,520 --> 00:17:10,000 The raspberry lifts it. 410 00:17:10,040 --> 00:17:12,200 The custard or the cremeux, what is this? 411 00:17:12,240 --> 00:17:13,280 It's a peach cremeux. 412 00:17:13,320 --> 00:17:15,720 It doesn't feel real, it feels artificial. 413 00:17:15,760 --> 00:17:17,080 Feels like a boiled sweet 414 00:17:17,120 --> 00:17:20,120 rather than a fresh fruit. Thank you. Thank you. 415 00:17:25,160 --> 00:17:26,720 I quite like the colours. 416 00:17:26,760 --> 00:17:28,680 The meringue's all over the place a little bit, 417 00:17:28,720 --> 00:17:30,400 sort of slid over to the side. 418 00:17:30,440 --> 00:17:32,520 Yeah. I think that's actually more to do 419 00:17:32,560 --> 00:17:34,400 with your piping than anything. 420 00:17:34,440 --> 00:17:37,960 There is almond meringue, Chantilly cream, 421 00:17:38,000 --> 00:17:40,360 orange curd and plum compote. 422 00:17:42,440 --> 00:17:45,680 The curd works really well with the plums 423 00:17:45,720 --> 00:17:48,280 and what I do like as well is the almond extract. In the meringue. 424 00:17:48,320 --> 00:17:50,720 Comes through beautifully well, it's just the right level. 425 00:17:50,760 --> 00:17:53,640 Nice original flavours, beautifully balanced. 426 00:17:53,680 --> 00:17:58,920 Thank you. Well done, Georgie. Well done. Thank you. Thank God. 427 00:18:05,600 --> 00:18:07,640 They look absolutely exquisite. 428 00:18:07,680 --> 00:18:09,200 And I'm so impressed with 429 00:18:09,240 --> 00:18:11,360 the way you managed to get that piping. 430 00:18:11,400 --> 00:18:12,640 It is neat. 431 00:18:12,680 --> 00:18:14,880 So I've got Swiss meringue nests with 432 00:18:14,920 --> 00:18:18,120 a little bit of rose water. Then walnut praline, 433 00:18:18,160 --> 00:18:21,080 a cherry jam and a rose water and sour cream Chantilly. 434 00:18:22,120 --> 00:18:24,040 For me, the rose 435 00:18:24,080 --> 00:18:27,000 and the cherry, I don't really like the flavours together. 436 00:18:27,040 --> 00:18:30,160 Maybe cos the rose is a bit strong. OK. 437 00:18:30,200 --> 00:18:31,600 Rose is always going to dominate. 438 00:18:31,640 --> 00:18:32,920 Hmm. 439 00:18:32,960 --> 00:18:34,920 Unless you're really very delicate with it. 440 00:18:34,960 --> 00:18:37,440 Thank you, Christiaan. Thank you, Christiaan. Thank you very much. 441 00:18:37,480 --> 00:18:39,520 Thank you. Well done darling. Thank you. 442 00:18:46,960 --> 00:18:48,840 They look incredible. Thank you. 443 00:18:48,880 --> 00:18:50,600 It's like Art Nouveau. 444 00:18:50,640 --> 00:18:53,120 They're absolutely exquisite, well done. 445 00:18:53,160 --> 00:18:56,360 So it's a toasted rice meringue nest, 446 00:18:56,400 --> 00:19:00,120 honey tarragon apricots, then a creme legere with like 447 00:19:00,160 --> 00:19:02,160 a tiny bit of pomegranate molasses. 448 00:19:10,680 --> 00:19:12,280 It's more savoury than sweet. 449 00:19:12,320 --> 00:19:14,760 It doesn't identify as anything. It's trying 450 00:19:14,800 --> 00:19:17,200 to sort of find a way and it's sort of lost its way a little bit. 451 00:19:17,240 --> 00:19:19,320 Mm-hm. There's no doubt there are lots 452 00:19:19,360 --> 00:19:22,360 and lots of different flavours in that. Hmm. I love it. OK. 453 00:19:22,400 --> 00:19:25,080 I love the fact it's not very sweet, 454 00:19:25,120 --> 00:19:27,880 I think that toasted rice flavour is fantastic. Well done, Sumayah. 455 00:19:27,920 --> 00:19:30,200 Thank you. Thank you. 456 00:19:36,800 --> 00:19:39,160 They look spectacular. That is really clever. 457 00:19:39,200 --> 00:19:41,600 Does look like a coconut, like an illusion? 458 00:19:41,640 --> 00:19:42,920 Take a bite. Oh, you can. 459 00:19:42,960 --> 00:19:44,760 Yeah, just get involved, go on. 460 00:19:44,800 --> 00:19:47,320 There's a coconut bavarois, some passion fruit in there 461 00:19:47,360 --> 00:19:49,640 and then cubes of rum-soaked Genoise. 462 00:19:51,720 --> 00:19:53,880 You do get the coconut coming through. 463 00:19:53,920 --> 00:19:55,720 The bavarois is nice, 464 00:19:55,760 --> 00:19:57,400 that's got a beautiful texture to it. 465 00:19:57,440 --> 00:20:00,600 You've got texture, flavour, look of it. 466 00:20:00,640 --> 00:20:02,280 You've done something quite unique. 467 00:20:03,560 --> 00:20:05,320 Oh, really, really? 468 00:20:05,360 --> 00:20:07,800 Yeah, you're right. LAUGHTER 469 00:20:07,840 --> 00:20:09,320 Cheers, thank you. 470 00:20:09,360 --> 00:20:10,960 Well done. Whoo. Thank you so much. 471 00:20:11,000 --> 00:20:12,960 It's original and it's delicious. 472 00:20:13,000 --> 00:20:15,600 Well done, Dylan. Cheers. Excellent. Well done. 473 00:20:15,640 --> 00:20:18,120 That's mental. He's just like, yeah, there you go, so... 474 00:20:18,160 --> 00:20:20,720 Yay, well done. 475 00:20:20,760 --> 00:20:23,960 It's good. Compared to last week, it's nice to be back in like 476 00:20:24,000 --> 00:20:25,480 a nice position, 477 00:20:25,520 --> 00:20:27,320 so hopefully I can just maintain it. 478 00:20:27,360 --> 00:20:29,080 And they both liked the look of it, 479 00:20:29,120 --> 00:20:32,640 it could be a lot worse. At least Prue liked it. 480 00:20:32,680 --> 00:20:35,160 I think Paul was a bit upset about me using tinned peaches. 481 00:20:35,200 --> 00:20:37,120 I think he's forgotten where his roots are, hasn't he, 482 00:20:37,160 --> 00:20:38,560 with the tined peach. 483 00:20:38,600 --> 00:20:40,760 It's better than a fresh peach, any day! 484 00:20:44,680 --> 00:20:47,320 The bakers were able to practise their meringue nests 485 00:20:47,360 --> 00:20:48,560 but could be in for 486 00:20:48,600 --> 00:20:51,360 a rude surprise in the technical challenge. 487 00:20:51,400 --> 00:20:53,560 Hello, bakers, welcome back to the tent. 488 00:20:53,600 --> 00:20:55,600 It's time for your technical challenge, 489 00:20:55,640 --> 00:20:58,600 and today this one has been set for you by the lovely Prue. 490 00:20:58,640 --> 00:21:01,400 Prue have you got any words of advice for our lovely bakers? 491 00:21:01,440 --> 00:21:03,200 There is a common pitfall 492 00:21:03,240 --> 00:21:06,960 to this technique. Don't fall into the trap. 493 00:21:07,000 --> 00:21:09,440 You going to tell 'em what it is? No. 494 00:21:10,800 --> 00:21:13,080 As ever, this technical challenge will be judged blind 495 00:21:13,120 --> 00:21:15,400 so we're going to have to ask these two to pop off. 496 00:21:15,440 --> 00:21:18,280 To be honest, I don't even know why they turn up for this bit. 497 00:21:18,320 --> 00:21:21,200 For your technical challenge, Prue would love you to bake 498 00:21:21,240 --> 00:21:24,040 a British classic, spotted dick. 499 00:21:25,320 --> 00:21:27,080 Your spotted dick... 500 00:21:27,120 --> 00:21:29,840 ALL LAUGH 501 00:21:29,880 --> 00:21:35,360 ..should comprise of a moist steamed suet sponge studded 502 00:21:35,400 --> 00:21:39,600 with currants, and accompanied with a silky smooth creme anglaise. 503 00:21:39,640 --> 00:21:44,520 You have two hours 15 minutes in order to get your dick ready. 504 00:21:44,560 --> 00:21:47,520 WILD LAUGHTER 505 00:21:48,720 --> 00:21:52,880 Come on now, kids! It's a family show. 506 00:21:52,920 --> 00:21:56,800 On your marks. Get set. Bake. 507 00:21:56,840 --> 00:21:58,520 Oh. I've never seen a spotted dick. 508 00:21:58,560 --> 00:22:00,840 I don't even know what they look like, never eaten one. 509 00:22:00,880 --> 00:22:02,560 I feel like everyone knows what it is 510 00:22:02,600 --> 00:22:05,680 but no-one wants to try it. Unless you're above the age of 50. 511 00:22:05,720 --> 00:22:07,400 It's very British. 512 00:22:07,440 --> 00:22:09,840 When I moved to the UK, I'd never heard of steamed pudding. 513 00:22:09,880 --> 00:22:12,200 My boyfriend was like, "You need to try them." 514 00:22:12,240 --> 00:22:14,480 So actually, spotted dick is very nice! 515 00:22:16,400 --> 00:22:18,800 So Prue, why have you chosen spotted dick? 516 00:22:18,840 --> 00:22:19,960 My main memory 517 00:22:20,000 --> 00:22:22,200 of steamed puddings are actually school dinners. 518 00:22:22,240 --> 00:22:24,640 We thought spotted dick was hilarious, of course. Hmm. 519 00:22:24,680 --> 00:22:26,960 But I think done well it's delicious. 520 00:22:27,000 --> 00:22:28,280 What are you looking for? 521 00:22:28,320 --> 00:22:30,040 Perfectly steamed sponge, 522 00:22:30,080 --> 00:22:33,400 a nice golden syrup and a smooth silky custard. 523 00:22:33,440 --> 00:22:36,520 You mentioned not falling into a very familiar trap. 524 00:22:36,560 --> 00:22:38,720 When we've had steamed puddings before, 525 00:22:38,760 --> 00:22:41,040 the bakers tend not to steam them for long enough. 526 00:22:41,080 --> 00:22:42,360 So it's the timing. 527 00:22:42,400 --> 00:22:44,200 Needs to steam for at least an hour 528 00:22:44,240 --> 00:22:46,600 and a half, otherwise it just won't be properly baked in 529 00:22:46,640 --> 00:22:48,240 the middle. Have a go. 530 00:22:48,280 --> 00:22:50,640 I'll just cut a little wedge out here. 531 00:22:50,680 --> 00:22:52,080 That is lovely and crumbly. 532 00:22:52,120 --> 00:22:53,320 It is. 533 00:22:53,360 --> 00:22:55,360 And yet it's got that substantial 534 00:22:55,400 --> 00:22:57,720 feel that only a steamed pudding has. 535 00:22:57,760 --> 00:23:00,400 And I think with the custard as well, it's fantastic. 536 00:23:00,440 --> 00:23:02,000 It's delicious. 537 00:23:02,040 --> 00:23:03,920 It's a Sunday roast sort of pudding. 538 00:23:03,960 --> 00:23:05,320 And then a good sleep. 539 00:23:05,360 --> 00:23:07,920 As you end up face flat down on the table. 540 00:23:09,520 --> 00:23:10,720 Scant as ever on 541 00:23:10,760 --> 00:23:13,120 the instructions, "Make spotted dick." 542 00:23:13,160 --> 00:23:15,080 I'm going to add my sugar. 543 00:23:15,120 --> 00:23:19,840 Flour, cinnamon, baking powder, suet - I don't know you say it. 544 00:23:19,880 --> 00:23:21,760 Suet is little granules of fat. 545 00:23:21,800 --> 00:23:24,360 This is veggie suet, which is what I use at home. 546 00:23:24,400 --> 00:23:27,960 Add the milk to form a soft dough. So this is, I assume, a soft dough. 547 00:23:28,000 --> 00:23:30,440 I probably should add my currants in now. 548 00:23:30,480 --> 00:23:33,200 Feel like you would know about spotted dick, no? No? 549 00:23:33,240 --> 00:23:34,480 I know what it is. 550 00:23:34,520 --> 00:23:37,440 And like I've seen it, but it's something I would pass on. 551 00:23:37,480 --> 00:23:40,400 Is it? I don't like currants. They just swell up and they're, 552 00:23:40,440 --> 00:23:42,880 ooh, the texture of them is just not for me. 553 00:23:42,920 --> 00:23:45,200 You like it when they're small and dry? 554 00:23:45,240 --> 00:23:48,560 Yeah. I like them shrivelled up. You don't like them when they get swollen and warm? 555 00:23:48,600 --> 00:23:50,400 Yeah, yeah. 556 00:23:50,440 --> 00:23:52,960 Spoon the mixture into the pudding basin, then cover 557 00:23:53,000 --> 00:23:54,600 with paper and foil. 558 00:23:54,640 --> 00:23:57,320 Foil on top to try and keep it watertight. 559 00:23:57,360 --> 00:23:58,960 Where's my string gone? 560 00:23:59,000 --> 00:24:00,880 Where does it mention string in the instructions? 561 00:24:00,920 --> 00:24:03,640 Just think, you're going to be able to figure it out. 562 00:24:03,680 --> 00:24:06,240 Oh, to tie it up! Tie it up like a package. 563 00:24:06,280 --> 00:24:07,960 Well done, Dylan, well done. 564 00:24:08,000 --> 00:24:09,760 Yay. I figured it out. 565 00:24:09,800 --> 00:24:12,960 Why am I helping him? He's like the enemy. 566 00:24:13,000 --> 00:24:16,320 I just don't know how you keep it tight, you know what I mean? I need a finger. 567 00:24:16,360 --> 00:24:18,920 This is what I have a husband for. His only use. 568 00:24:18,960 --> 00:24:21,320 Cos you want to make sure that it's secure. 569 00:24:21,360 --> 00:24:22,840 And that water's not getting in it. 570 00:24:22,880 --> 00:24:24,400 Christiaan. Oh, hello. 571 00:24:24,440 --> 00:24:26,640 You about to tie me up? Oh, yeah... 572 00:24:26,680 --> 00:24:29,840 You got your rope out. I was going to string you along, but... 573 00:24:29,880 --> 00:24:31,040 How's it going? 574 00:24:31,080 --> 00:24:32,680 I'm trying to make a little handle. 575 00:24:32,720 --> 00:24:34,880 It's like you're doing some fashion design here. 576 00:24:34,920 --> 00:24:36,560 I know, well, I fee... Look at this. 577 00:24:36,600 --> 00:24:38,640 I feel a bit like Arts and Crafts at the moment, but... 578 00:24:38,680 --> 00:24:41,240 Be a nice handbag, look at that. Yeah, exactly. Little handbag. 579 00:24:41,280 --> 00:24:42,840 Steam on the hob until ready. 580 00:24:42,880 --> 00:24:44,440 Put the plate in the bottom 581 00:24:44,480 --> 00:24:46,960 and it keeps it off the heat at the bottom. 582 00:24:47,000 --> 00:24:49,400 You don't want the water to actually touch the pudding. 583 00:24:49,440 --> 00:24:50,760 So you want to keep it quite low. 584 00:24:50,800 --> 00:24:53,640 Just going to fill it up to the plate. And no higher. 585 00:24:53,680 --> 00:24:56,120 I think that's enough. It's got to be. 586 00:24:56,160 --> 00:24:57,840 You want it to steam but not boil. 587 00:24:57,880 --> 00:24:59,400 And let out moisture into your 588 00:24:59,440 --> 00:25:01,560 spotted dick, because it will be too wet. 589 00:25:01,600 --> 00:25:04,240 But I don't know what I'm doing. Hmm! 590 00:25:04,280 --> 00:25:05,600 This is what I do at home. 591 00:25:05,640 --> 00:25:07,520 Top it up again a little bit afterwards. 592 00:25:07,560 --> 00:25:10,520 I've got to keep an eye, because my water level's quite high. 593 00:25:10,560 --> 00:25:12,880 And I don't want it to go over the top. 594 00:25:14,680 --> 00:25:17,560 I don't know what the common pitfall is, I'm really confused. 595 00:25:17,600 --> 00:25:20,000 Guessing the pitfall is the time it takes to steam. 596 00:25:20,040 --> 00:25:21,680 That's going to take ages. 597 00:25:21,720 --> 00:25:23,480 Take at least an hour in there, 100%. 598 00:25:23,520 --> 00:25:25,480 You need to steam it at least for an hour 599 00:25:25,520 --> 00:25:27,440 and a half, I think, it takes quite a long time 600 00:25:27,480 --> 00:25:29,400 because it's a big pudding, isn't it? 601 00:25:29,440 --> 00:25:33,920 Ah! I forgot an ingredient. I forgot the sugar. 602 00:25:36,760 --> 00:25:40,120 Oh, don't want to overmix it now. Just get it in. 603 00:25:42,480 --> 00:25:45,480 Bakers, you are halfway through. 604 00:25:45,520 --> 00:25:47,040 Ah! 605 00:25:47,080 --> 00:25:49,520 OK, I'll just shove this in. 606 00:25:49,560 --> 00:25:52,080 I just wasted so much time. 607 00:25:52,120 --> 00:25:55,640 I want to give it at least an hour to steam, like, minimum. 608 00:25:55,680 --> 00:25:57,360 Takes quite a long time. 609 00:25:57,400 --> 00:25:58,720 I need to make a syrup. 610 00:25:58,760 --> 00:26:02,000 The golden syrup you pour over the steamed pudding. 611 00:26:02,040 --> 00:26:04,560 For the syrup, make a caramel with 50g of 612 00:26:04,600 --> 00:26:07,080 the caster sugar and three tablespoons of water. 613 00:26:07,120 --> 00:26:10,040 You don't want to stir this. Resist the urge. 614 00:26:10,080 --> 00:26:12,240 When you move it, it might crystallise. 615 00:26:12,280 --> 00:26:14,280 Oh, please don't crystallise. 616 00:26:14,320 --> 00:26:16,520 See, we're getting crystallisation now. 617 00:26:16,560 --> 00:26:18,320 Didn't stir it, just didn't like me. 618 00:26:18,360 --> 00:26:20,080 Oh, it's all crystallised! 619 00:26:21,920 --> 00:26:23,400 So we'll try again. 620 00:26:24,480 --> 00:26:26,600 That looks like golden syrup to me. 621 00:26:26,640 --> 00:26:28,120 Boy wonder. 622 00:26:28,160 --> 00:26:29,800 Bit of a genius, isn't he? 623 00:26:29,840 --> 00:26:31,600 He is a bit of a tiny prodigy. 624 00:26:31,640 --> 00:26:33,000 Tiny little genius. 625 00:26:33,040 --> 00:26:35,160 You think he's the one you've got to beat? 626 00:26:35,200 --> 00:26:37,040 I think he's the one that will beat us. 627 00:26:37,080 --> 00:26:39,440 Oh, really? Do you think Paul loves Dylan? I... 628 00:26:39,480 --> 00:26:41,560 Dylan do you think Paul's got a crush on you? 629 00:26:41,600 --> 00:26:43,040 I held his hand today. 630 00:26:45,320 --> 00:26:48,480 He was ready to drop that one in. He was ready for that one! 631 00:26:51,320 --> 00:26:54,160 I made you a jelly. What did you use as a mould? 632 00:26:54,200 --> 00:26:55,680 Paul's bra. 633 00:26:55,720 --> 00:26:58,640 Bakers, you have half an hour left. 634 00:26:58,680 --> 00:27:00,120 Ah. 635 00:27:00,160 --> 00:27:01,680 We're still here staring at sugar. 636 00:27:01,720 --> 00:27:04,240 That looks a bit darker, so that looks better. 637 00:27:04,280 --> 00:27:05,600 I'm still not fully happy with it 638 00:27:05,640 --> 00:27:07,920 but it is what it is now. They're going to be like uh, 639 00:27:07,960 --> 00:27:09,880 this is not dark enough. 640 00:27:09,920 --> 00:27:11,480 Just making my creme anglaise now. 641 00:27:11,520 --> 00:27:14,360 I can't make custards, I really am going to cry. 642 00:27:14,400 --> 00:27:17,000 You want to make sure that you don't scramble your eggs. 643 00:27:17,040 --> 00:27:20,240 Should be smooth, silky, no lumps. 644 00:27:20,280 --> 00:27:22,760 I'm annoyed now. I've gone wrong. 645 00:27:22,800 --> 00:27:25,440 It will be fine if I get me lumps out. 646 00:27:28,840 --> 00:27:31,520 Bakers, you have - why don't you guess, 647 00:27:31,560 --> 00:27:34,600 how long do you think you've got left? 15...15. 15, yeah. 15. 648 00:27:34,640 --> 00:27:37,080 Yes. It's like you've all got watches and that me 649 00:27:37,120 --> 00:27:39,200 and Alison are redundant. 650 00:27:39,240 --> 00:27:40,560 Right, I'm going to leave it 651 00:27:40,600 --> 00:27:42,800 for another ten. I hope mine is cooked. 652 00:27:42,840 --> 00:27:45,280 If it's under, it's definitely going to be stodgy and raw. 653 00:27:45,320 --> 00:27:47,160 You don't want to kind of like turn it out 654 00:27:47,200 --> 00:27:49,120 and it all just collapses onto the plate. 655 00:27:49,160 --> 00:27:51,800 I'm just kind of like gauging what everyone else is doing. 656 00:27:51,840 --> 00:27:53,200 Just waiting. 657 00:27:53,240 --> 00:27:54,880 Oh. 658 00:27:54,920 --> 00:27:56,560 It's like a waiting game, isn't it? 659 00:27:56,600 --> 00:27:59,480 Who's going to be the first to take theirs out? 660 00:27:59,520 --> 00:28:00,800 Someone be brave. 661 00:28:00,840 --> 00:28:02,040 It's not going to be me. 662 00:28:02,080 --> 00:28:03,680 IMITATES A CHICKEN 663 00:28:03,720 --> 00:28:07,680 Bakers! There's only ten minutes left. 664 00:28:07,720 --> 00:28:09,280 It's all right, we've just got, 665 00:28:09,320 --> 00:28:13,080 we've got to do, ain't we? Gill's going first. 666 00:28:13,120 --> 00:28:14,640 I'm just watching Gill. 667 00:28:18,080 --> 00:28:20,240 That looks beautiful. 668 00:28:20,280 --> 00:28:21,800 It looks done. 669 00:28:21,840 --> 00:28:23,360 I feel like I have no choice now. 670 00:28:23,400 --> 00:28:24,760 It has to come out now. 671 00:28:26,080 --> 00:28:29,880 Smells quite nice, actually. I just hope to God it's cooked. 672 00:28:29,920 --> 00:28:31,880 I feel like I'm going to drop it. 673 00:28:35,800 --> 00:28:37,160 Please, don't be bad. 674 00:28:39,240 --> 00:28:41,200 Yeah, cooked. 675 00:28:43,080 --> 00:28:45,560 All right, I don't think that's too bad. 676 00:28:45,600 --> 00:28:48,360 I'm worried some water's got in mine. It's quite moist. 677 00:28:48,400 --> 00:28:50,640 Oh, it came out, thank God. 678 00:28:50,680 --> 00:28:52,040 It's come out! 679 00:28:54,800 --> 00:28:56,760 It's not coming out. 680 00:28:56,800 --> 00:28:59,040 Bakers, you've got one minute left. 681 00:29:00,120 --> 00:29:05,000 At least come out, please. This is literally just disastrous. 682 00:29:05,040 --> 00:29:07,480 Pour all of the syrup over the pudding. 683 00:29:07,520 --> 00:29:08,600 So pleased. 684 00:29:08,640 --> 00:29:11,040 Yummy. Mine should've been a bit darker. 685 00:29:11,080 --> 00:29:13,240 And hopefully this just melts down the sides. 686 00:29:15,760 --> 00:29:17,200 Just get it out. 687 00:29:18,560 --> 00:29:23,200 It just seems quite stodgy. And looking slightly raw. 688 00:29:23,240 --> 00:29:26,280 Bakers, your time is up. 689 00:29:27,440 --> 00:29:29,560 Mine is awful. It's like stodge. 690 00:29:29,600 --> 00:29:31,800 Please come and bring your spotted dicks 691 00:29:31,840 --> 00:29:33,960 and place them behind your photographs. 692 00:29:34,000 --> 00:29:36,760 It just didn't come out, it's like raw. 693 00:29:36,800 --> 00:29:38,200 SHE SNIFFLES 694 00:29:38,240 --> 00:29:41,440 Babes, it's fine. Sumayah's getting upset. 695 00:29:41,480 --> 00:29:42,800 Crying over a spotted dick! 696 00:29:42,840 --> 00:29:44,680 LAUGHTER 697 00:29:44,720 --> 00:29:48,600 Can I just say - never, ever cry over dick? Ever. 698 00:29:52,680 --> 00:29:55,880 OK, let's welcome back our judges. Come on in, judges. 699 00:29:55,920 --> 00:29:57,680 Prue and Paul are looking for light, 700 00:29:57,720 --> 00:30:00,200 moist, perfectly steamed spotted dicks. 701 00:30:00,240 --> 00:30:01,960 Covered in rich golden syrup 702 00:30:02,000 --> 00:30:04,760 and accompanied by silky smooth custard. 703 00:30:04,800 --> 00:30:07,160 An interesting array in front of us. 704 00:30:07,200 --> 00:30:09,880 As always, they don't know whose bake is whose. 705 00:30:09,920 --> 00:30:11,160 We'll start with this one. 706 00:30:11,200 --> 00:30:12,960 The sauce looks a little bit pale. 707 00:30:13,000 --> 00:30:15,800 The caramel needed to be a little bit darker. 708 00:30:15,840 --> 00:30:17,160 Oh, scrambled egg. Nice. 709 00:30:17,200 --> 00:30:18,600 Scrambled egg. Yeah. 710 00:30:18,640 --> 00:30:20,960 That is such a pity. 711 00:30:21,000 --> 00:30:22,360 It's a little heavy. 712 00:30:22,400 --> 00:30:24,080 It's a bit heavy and stodgy, 713 00:30:24,120 --> 00:30:27,360 isn't it? Nice flavour, though. Moving on. 714 00:30:27,400 --> 00:30:28,920 That's a better syrup. 715 00:30:28,960 --> 00:30:33,160 The sponge is quite soggy. It's become quite glutinous. 716 00:30:33,200 --> 00:30:36,880 That's really heavy and stodgy. That's a shame. 717 00:30:36,920 --> 00:30:38,840 OK. The sauce... 718 00:30:38,880 --> 00:30:41,640 Colour on this one, again, is OK. Custard's not bad. 719 00:30:44,080 --> 00:30:45,560 Hmm, sponge is lovely. 720 00:30:45,600 --> 00:30:47,320 The sponge is nice. 721 00:30:47,360 --> 00:30:49,080 OK, moving on to this. 722 00:30:49,120 --> 00:30:51,560 The pudding's got a bit of lightness to it. 723 00:30:51,600 --> 00:30:53,600 Nice custard. Hmm. 724 00:30:55,320 --> 00:30:58,000 Hmm, tastes good too. Yeah, no, no, I love that, 725 00:30:58,040 --> 00:30:59,480 I think that's perfect. 726 00:30:59,520 --> 00:31:01,160 Hmm, it is good. 727 00:31:01,200 --> 00:31:03,680 Problems with sticking to the bowl. 728 00:31:03,720 --> 00:31:05,920 The outside is really soggy. 729 00:31:05,960 --> 00:31:07,560 You can feel how gluey that is. 730 00:31:09,960 --> 00:31:14,000 That's quite raw inside. It tastes floury. Hmm. The colour of that, the syrup is... 731 00:31:14,040 --> 00:31:15,240 Yeah. 732 00:31:15,280 --> 00:31:16,760 Far too pale. 733 00:31:16,800 --> 00:31:19,080 It doesn't look like caramel at all. It just looks like sugar syrup. 734 00:31:19,120 --> 00:31:21,160 It doesn't. Exactly. It's nice custard. 735 00:31:21,200 --> 00:31:23,600 Hmm, that looks nice and light. It does. 736 00:31:23,640 --> 00:31:26,040 But actually, I quite like the pudding. 737 00:31:26,080 --> 00:31:27,520 The judges will now rank 738 00:31:27,560 --> 00:31:30,440 the spotted dicks from worst to best. 739 00:31:30,480 --> 00:31:33,960 OK, in sixth spot we have this one. Whose is this? 740 00:31:34,000 --> 00:31:35,640 Sumayah, it's quite gluey. 741 00:31:35,680 --> 00:31:37,280 Yeah, I knew it. 742 00:31:37,320 --> 00:31:40,600 And in fifth place we have this one. Who is this? 743 00:31:40,640 --> 00:31:43,120 Illiyin. So it's too stodgy. 744 00:31:43,160 --> 00:31:46,600 Gill is in fourth place, and Christiaan comes third. 745 00:31:47,680 --> 00:31:49,680 So in second spot we have... 746 00:31:52,400 --> 00:31:54,800 ..this one. Whose is this? 747 00:31:54,840 --> 00:31:56,240 Georgie. 748 00:31:56,280 --> 00:31:59,120 This wasn't too bad at all, actually. It was a nice sponge. 749 00:31:59,160 --> 00:32:02,200 So, of course, in first place, Dylan. 750 00:32:02,240 --> 00:32:05,840 Custard is silky smooth, nice light sponge, well done. 751 00:32:05,880 --> 00:32:07,200 Thanks. 752 00:32:07,240 --> 00:32:08,920 This is the best I've done. 753 00:32:08,960 --> 00:32:10,400 Which feels good after last week. 754 00:32:10,440 --> 00:32:13,760 I feel like this is a good comeback, you know. I feel good. 755 00:32:13,800 --> 00:32:16,160 Not last, not last. The custard, honest 756 00:32:16,200 --> 00:32:18,240 to God, I'll be laughed at at home that I couldn't make 757 00:32:18,280 --> 00:32:19,480 a decent custard. 758 00:32:19,520 --> 00:32:21,800 It went worse than I could've even imagined. 759 00:32:21,840 --> 00:32:23,080 No-one has a meal and 760 00:32:23,120 --> 00:32:25,080 is like - "You know what I could really do 761 00:32:25,120 --> 00:32:28,080 "with right now, spotted dick." No-one is going to say that! 762 00:32:34,520 --> 00:32:35,800 Good luck. 763 00:32:35,840 --> 00:32:37,160 Yeah, good luck. 764 00:32:37,200 --> 00:32:39,040 And then there were six. 765 00:32:39,080 --> 00:32:41,080 I mean, this is when it starts getting competitive. 766 00:32:41,120 --> 00:32:43,400 Well, we had some really good bakes yesterday. 767 00:32:43,440 --> 00:32:45,520 Dylan dominated the technical. Yes. 768 00:32:45,560 --> 00:32:47,920 And I thought he did extremely well in his signature as well. 769 00:32:47,960 --> 00:32:49,200 The handshake and won the technical. 770 00:32:49,240 --> 00:32:51,600 That's unusual. He's the boy wonder. Yeah. 771 00:32:51,640 --> 00:32:53,080 He is not only incredibly 772 00:32:53,120 --> 00:32:55,600 imaginative, but his flavours are so good. 773 00:32:55,640 --> 00:32:58,200 Another person I thought did quite well yesterday was Georgie. 774 00:32:58,240 --> 00:32:59,520 Loved the flavours, 775 00:32:59,560 --> 00:33:01,840 loved the idea and she was second in technical. 776 00:33:01,880 --> 00:33:04,520 Going home - I think it's all the others. 777 00:33:04,560 --> 00:33:06,960 Sumayah's meringue nest was very beautiful 778 00:33:07,000 --> 00:33:08,600 but it lost its way in flavour. 779 00:33:08,640 --> 00:33:11,080 It was a lot of flavours. She threw everything at it. 780 00:33:11,120 --> 00:33:13,720 But I liked them, I thought they worked together. You did, didn't ya. 781 00:33:13,760 --> 00:33:15,840 Illiyin - as a pina colada goes, that's amazing 782 00:33:15,880 --> 00:33:18,040 but the meringue nest itself started cracking 783 00:33:18,080 --> 00:33:19,880 and she came fifth in technical. 784 00:33:19,920 --> 00:33:21,120 What about Gill? 785 00:33:21,160 --> 00:33:22,480 She used tinned peaches in 786 00:33:22,520 --> 00:33:24,440 the signature, but it was too artificial. 787 00:33:24,480 --> 00:33:25,560 It was very strong. 788 00:33:25,600 --> 00:33:27,440 But you say the same about Christiaan as well 789 00:33:27,480 --> 00:33:30,000 because it tasted terrible. It was like soap. 790 00:33:30,040 --> 00:33:32,040 So is this anybody's game today? 791 00:33:32,080 --> 00:33:33,680 Any one of the four at 792 00:33:33,720 --> 00:33:36,600 the bottom do a bad show stopper, they're out. 793 00:33:36,640 --> 00:33:38,800 Oh, this is so nerve-racking. 794 00:33:43,880 --> 00:33:46,080 Hello, bakers, welcome back to the tent. 795 00:33:46,120 --> 00:33:47,840 It's time for your show stopper challenge. 796 00:33:47,880 --> 00:33:49,200 The judges would like 797 00:33:49,240 --> 00:33:53,320 to see your take on an Italian classic, tiramisu. 798 00:33:53,360 --> 00:33:56,760 Do you know that tiramisu is actually Italian for "pick me up"? 799 00:33:56,800 --> 00:33:59,080 That makes sense because every time I see 800 00:33:59,120 --> 00:34:02,080 a tiramisu, I pick it up and slam it in my gob! 801 00:34:04,240 --> 00:34:07,480 Your tiramisu must have the three classics, 802 00:34:07,520 --> 00:34:11,080 coffee, mascarpone, lady's fingers. 803 00:34:11,120 --> 00:34:12,880 But you can add any additional 804 00:34:12,920 --> 00:34:15,000 elements and flavours that you like. 805 00:34:15,040 --> 00:34:17,760 You have four hours and 30 minutes. 806 00:34:17,800 --> 00:34:19,280 On your marks. 807 00:34:19,320 --> 00:34:20,600 Get set. 808 00:34:20,640 --> 00:34:21,960 Bake! 809 00:34:23,240 --> 00:34:24,960 I was so excited to see tiramisu. 810 00:34:25,000 --> 00:34:26,920 I was like, "They've done it for me!" 811 00:34:26,960 --> 00:34:28,840 I used to travel to Italy quite a lot 812 00:34:28,880 --> 00:34:31,080 and every night I would have a tiramisu. 813 00:34:31,120 --> 00:34:32,320 Oh, it's just like the best thing. 814 00:34:32,360 --> 00:34:35,040 I hate coffee with a passion. So this is awful. 815 00:34:35,080 --> 00:34:38,000 I mean it's like the fifth circle of hell. 816 00:34:38,040 --> 00:34:39,320 It's the show stopper time 817 00:34:39,360 --> 00:34:41,640 and the bakers have to produce a tiramisu. 818 00:34:41,680 --> 00:34:44,040 It's a very classic Italian dessert. 819 00:34:44,080 --> 00:34:46,320 It's basically mascarpone cream, 820 00:34:46,360 --> 00:34:48,760 coffee and a sponge - lady's fingers. 821 00:34:48,800 --> 00:34:50,440 We're making lady fingers. 822 00:34:50,480 --> 00:34:53,520 Trying to keep as much air in them as you possibly can. 823 00:34:53,560 --> 00:34:56,960 We're asking the bakers to personalise this tiramisu 824 00:34:57,000 --> 00:34:59,600 but anything that they add should really go well 825 00:34:59,640 --> 00:35:02,280 with obviously chocolate and things like ginger 826 00:35:02,320 --> 00:35:03,680 and hazelnuts 827 00:35:03,720 --> 00:35:06,400 and all sorts of things that would naturally go with coffee. 828 00:35:06,440 --> 00:35:08,880 I'm also creating a roasted pistachio mousse. 829 00:35:08,920 --> 00:35:11,000 It brings like a really nice deep flavour. 830 00:35:11,040 --> 00:35:12,960 Coffee is going to be a king in this. 831 00:35:13,000 --> 00:35:14,920 We want to taste the coffee 832 00:35:14,960 --> 00:35:17,440 but you don't want something that's too strong 833 00:35:17,480 --> 00:35:19,680 because it overwhelms the whole thing. 834 00:35:19,720 --> 00:35:21,360 Coffee. Very strong. 835 00:35:21,400 --> 00:35:26,360 But I like it like that, strong, black, like me! 836 00:35:26,400 --> 00:35:27,440 Tiramisu, 837 00:35:27,480 --> 00:35:30,000 it's traditionally a soft pudding in a bowl. 838 00:35:30,040 --> 00:35:31,280 So we want them 839 00:35:31,320 --> 00:35:34,240 to do something different. Elaborate. 840 00:35:34,280 --> 00:35:36,800 It's a show stopper. I want highly decorated. 841 00:35:36,840 --> 00:35:40,040 You can add chocolate curls or shapes or shards. 842 00:35:40,080 --> 00:35:41,920 We want to see tiramisu taken to 843 00:35:41,960 --> 00:35:45,400 a whole new level by our six amazing bakers. 844 00:35:45,440 --> 00:35:47,280 Morning, Georgie. Hello. 845 00:35:47,320 --> 00:35:48,880 Tell us all about your tiramisu. 846 00:35:48,920 --> 00:35:51,520 I'm obviously half Italian so it's going to be very, 847 00:35:51,560 --> 00:35:53,360 very, very classic recipe. 848 00:35:53,400 --> 00:35:54,920 Written on a piece 849 00:35:54,960 --> 00:35:57,560 of paper from Italy from like 80 years ago. 850 00:35:57,600 --> 00:36:00,120 It's your family recipe, it would be crazy not to use it. 851 00:36:00,160 --> 00:36:03,080 Yeah, it was on a ripped piece of paper, just scribbled on there, 852 00:36:03,120 --> 00:36:06,480 so I thought I've got to use it now, yeah. Yeah. That's great. 853 00:36:06,520 --> 00:36:09,440 Keeping the classic sponge, lady fingers, 854 00:36:09,480 --> 00:36:12,320 and mascarpone cream, Georgie's complementing her 80-year-old 855 00:36:12,360 --> 00:36:14,520 recipe with hazelnut praline 856 00:36:14,560 --> 00:36:17,640 and wrapping her bake in a flamboyant chocolate collar. 857 00:36:17,680 --> 00:36:20,680 Despite her Italian heritage, she's not had much experience 858 00:36:20,720 --> 00:36:22,400 baking tiramisu. 859 00:36:22,440 --> 00:36:24,120 It's not usually me that makes them at home, 860 00:36:24,160 --> 00:36:26,920 it's usually my auntie. There's like a hierarchy in my family. 861 00:36:26,960 --> 00:36:29,800 But my father is the don. I'm the eldest child, 862 00:36:29,840 --> 00:36:32,520 realistically, it should be me making the tiramisu. 863 00:36:32,560 --> 00:36:35,200 They'll hopefully let me take that title over after they've seen me on 864 00:36:35,240 --> 00:36:36,600 Bake Off. 865 00:36:36,640 --> 00:36:38,520 Otherwise, I'll put a horse's head in their bed. 866 00:36:39,880 --> 00:36:42,560 Also keeping his recipe on the classic side... 867 00:36:42,600 --> 00:36:44,800 I don't want to change it too much. ..Dylan. 868 00:36:44,840 --> 00:36:46,800 Cos I don't want to upset Italian people 869 00:36:46,840 --> 00:36:48,880 but there are ways you can upgrade it. 870 00:36:48,920 --> 00:36:51,520 For my mascarpone cream, adding cured egg yolks. 871 00:36:51,560 --> 00:36:52,840 They're used a lot in Asia. 872 00:36:52,880 --> 00:36:55,400 I cure them in one-to-one salt and sugar 873 00:36:55,440 --> 00:36:59,560 and they just have this really nice like sort of salty and rich taste. 874 00:36:59,600 --> 00:37:03,000 Aside from his cured egg mascarpone cream, Dylan's going 875 00:37:03,040 --> 00:37:04,440 with traditional flavours 876 00:37:04,480 --> 00:37:08,000 and plans to present his tiramisu in a handmade chocolate box. 877 00:37:08,040 --> 00:37:10,640 With the box, I'm making it look like concrete. 878 00:37:10,680 --> 00:37:12,880 Like a breeze block. Yeah, kind of. 879 00:37:12,920 --> 00:37:15,200 I'm using coloured cocoa butter, like different shades of grey. 880 00:37:15,240 --> 00:37:16,600 Oh, OK. 881 00:37:16,640 --> 00:37:18,640 And so it looks like a, like a stone box, kind of. 882 00:37:18,680 --> 00:37:21,000 You know shades of grey. 50 shades. 883 00:37:21,040 --> 00:37:22,720 I don't know what you're talking about! 884 00:37:24,120 --> 00:37:26,320 Cute little lady fingers, that's me. 885 00:37:26,360 --> 00:37:28,360 The lady fingers are usually piped into fingers 886 00:37:28,400 --> 00:37:29,440 but I'm doing mine in 887 00:37:29,480 --> 00:37:31,840 a round disc, just so it's easier just to pop in. 888 00:37:31,880 --> 00:37:33,880 My lady circles! 889 00:37:33,920 --> 00:37:36,200 The judges have demanded the bakers retain 890 00:37:36,240 --> 00:37:38,280 the key elements of tiramisu. 891 00:37:38,320 --> 00:37:39,840 Fingers in. Fingers crossed. 892 00:37:39,880 --> 00:37:41,840 Ladies fingers, mascarpone... 893 00:37:41,880 --> 00:37:44,760 Got the masala wine being added to the mascarpone cream. 894 00:37:44,800 --> 00:37:46,360 It's like a dessert wine. 895 00:37:46,400 --> 00:37:47,800 ..and coffee. 896 00:37:47,840 --> 00:37:49,080 I hate coffee with a passion. 897 00:37:49,120 --> 00:37:50,360 Well, that's a good start. 898 00:37:50,400 --> 00:37:51,640 So there is coffee in it. 899 00:37:51,680 --> 00:37:52,920 Just a little bit. 900 00:37:52,960 --> 00:37:54,160 If we can taste it. Yeah. 901 00:37:54,200 --> 00:37:56,400 Which I'm beginning to... I'm, I'm hoping you will. Suspect we won't. 902 00:37:56,440 --> 00:37:59,600 I'm hoping you will. I've had to do what I promised I would never do for 903 00:37:59,640 --> 00:38:01,920 the last 30 years, and that's listen to my husband. 904 00:38:01,960 --> 00:38:03,880 Cos he's had to taste this altogether to try 905 00:38:03,920 --> 00:38:05,760 and make sure, so we could end 23 years 906 00:38:05,800 --> 00:38:08,040 of reasonably happy marriage today with this. 907 00:38:08,080 --> 00:38:09,520 I feel for him! 908 00:38:10,880 --> 00:38:12,240 Guided by husband Steve, 909 00:38:12,280 --> 00:38:14,400 Gill's combining coconut and coffee. 910 00:38:14,440 --> 00:38:16,760 Layers of espresso sponge will sit on 911 00:38:16,800 --> 00:38:20,600 a coconut mascarpone mousse in her Charlotte Russe-style bake. 912 00:38:20,640 --> 00:38:22,760 I like the size of your fingers. They are pretty big. 913 00:38:22,800 --> 00:38:24,240 Do they go on the bottom? 914 00:38:24,280 --> 00:38:27,040 No, no, mine's a Charlotte. Mine are going round the side. What's a Charlotte? 915 00:38:27,080 --> 00:38:29,080 It's when the lady fingers go round the outside. 916 00:38:29,120 --> 00:38:31,320 Is that what it's called? Yeah. Wonder how they came up with that idea? 917 00:38:31,360 --> 00:38:33,560 Just someone carrying a cake and they saw fingers round the edge... 918 00:38:33,600 --> 00:38:34,800 Yeah, exactly. ..of the cake and went, 919 00:38:34,840 --> 00:38:37,200 "Imagine if we put false fingers round the cake." 920 00:38:37,240 --> 00:38:40,080 Do you think at one point they were real, the fingers? I hope not. 921 00:38:40,120 --> 00:38:41,160 I hope so. 922 00:38:42,440 --> 00:38:46,400 While Gill's wrapping her tiramisu in lady fingers, 923 00:38:46,440 --> 00:38:50,280 Illiyin's will be caged in a chocolate jewellery box. 924 00:38:50,320 --> 00:38:53,360 It's basically sort of like spun chocolate. 925 00:38:53,400 --> 00:38:55,760 You can see through it but you just can't open it. 926 00:38:55,800 --> 00:38:57,640 Have you done that decoration before? 927 00:38:57,680 --> 00:39:00,560 Yes. I have. I've done it at home. And it works? I think so. Yeah? 928 00:39:00,600 --> 00:39:01,880 PAUL: All right. 929 00:39:01,920 --> 00:39:05,680 After poor presentation in the Signature, Illiyin's out 930 00:39:05,720 --> 00:39:08,360 to impress with a spiral chocolate collar and lid. 931 00:39:08,400 --> 00:39:09,640 She's putting her own spin on 932 00:39:09,680 --> 00:39:11,360 tiramisu by including 933 00:39:11,400 --> 00:39:13,400 a chocolate and almond biscuit base 934 00:39:13,440 --> 00:39:14,760 and rich fruity layer. 935 00:39:14,800 --> 00:39:18,320 I'm making my cherry layer and they'll go in sugar 936 00:39:18,360 --> 00:39:20,520 and a non-alcoholic amaretto. 937 00:39:20,560 --> 00:39:23,040 And they will cook down ready to be used later. 938 00:39:23,080 --> 00:39:24,960 Problem is, now I'm gonna stain my hands, 939 00:39:25,000 --> 00:39:26,720 they're gonna look like I've been away for 940 00:39:26,760 --> 00:39:28,880 the weekend just murdering people. 941 00:39:28,920 --> 00:39:31,560 Whatever new ingredients the bakers add... 942 00:39:31,600 --> 00:39:34,440 This is a mousse that's got coconut cream in it 943 00:39:34,480 --> 00:39:36,880 to try and get the coconut latte flavour. 944 00:39:36,920 --> 00:39:40,760 ..it's vital they complement the coffee tiramisu's famous for. 945 00:39:40,800 --> 00:39:42,600 And I'm adding hazelnuts, 946 00:39:42,640 --> 00:39:45,120 pushes the coffee flavour up a little bit more. 947 00:39:45,160 --> 00:39:47,560 Oh, didn't see you there. 948 00:39:47,600 --> 00:39:50,720 It's like when the teacher comes round in an exam, isn't it? 949 00:39:50,760 --> 00:39:54,280 Having fallen foul of flavouring with his Signature, 950 00:39:54,320 --> 00:39:56,760 Christiaan is risking going floral again. 951 00:39:56,800 --> 00:39:58,040 Are you using rose? 952 00:40:00,160 --> 00:40:01,320 A little bit. 953 00:40:01,360 --> 00:40:03,000 Not today. No. No... 954 00:40:03,040 --> 00:40:04,880 No, I'll tell you, I'm doing a little layer 955 00:40:04,920 --> 00:40:07,000 of roasted strawberries in the tiramisu. Right. 956 00:40:07,040 --> 00:40:09,280 And I'm actually adding, literally, like, an eighth of 957 00:40:09,320 --> 00:40:11,320 a teaspoon of rose water. 958 00:40:11,360 --> 00:40:13,600 Oh, no. PRUE: It's fine, it's fine. 959 00:40:13,640 --> 00:40:15,680 You're not gonna taste it. Honestly, you're not. 960 00:40:15,720 --> 00:40:16,920 CHRISTIAAN LAUGHS 961 00:40:17,920 --> 00:40:21,240 Styled after the 1980s Italian design group, 962 00:40:21,280 --> 00:40:24,200 Memphis Milano, Christiaan's summery take on 963 00:40:24,240 --> 00:40:26,440 a tiramisu will include masala wine, 964 00:40:26,480 --> 00:40:27,880 mascarpone cream 965 00:40:27,920 --> 00:40:29,560 and a pistachio mousse 966 00:40:29,600 --> 00:40:32,520 to complement his rose-water roasted strawberries. 967 00:40:32,560 --> 00:40:34,720 It's like you're messing with the classics. 968 00:40:34,760 --> 00:40:36,920 It's risky. Paul doesn't like rose. 969 00:40:36,960 --> 00:40:38,440 He bathes in rose water. 970 00:40:38,480 --> 00:40:39,640 Well, that's what I thought. 971 00:40:39,680 --> 00:40:42,440 He was crying once and one of his tears rolled down his cheek 972 00:40:42,480 --> 00:40:45,000 and I caught it on my tongue like a snowdrop 973 00:40:45,040 --> 00:40:47,200 and it tasted of rose water, so. 974 00:40:49,440 --> 00:40:52,640 Sumayah's also risking pairing some powerful flavours. 975 00:40:52,680 --> 00:40:56,520 So, right now, I'm just making my coffee lemon curd. 976 00:40:56,560 --> 00:40:58,320 Coffee and lemon curd? 977 00:40:58,360 --> 00:40:59,720 Mm. 978 00:40:59,760 --> 00:41:04,080 PRUE: Has it got lots of lemon in it or just the rind? 979 00:41:04,120 --> 00:41:06,320 SUMAYAH: It's basically like a normal lemon curd 980 00:41:06,360 --> 00:41:08,240 but I'm just adding some instant coffee. 981 00:41:08,280 --> 00:41:11,720 PRUE: OK. Lemon and coffee are two very, very punchy flavours. 982 00:41:11,760 --> 00:41:13,240 Mm. 983 00:41:13,280 --> 00:41:16,920 Along with coffee lemon curd Sumayah's adding praline, 984 00:41:16,960 --> 00:41:18,040 a chocolate cremeux 985 00:41:18,080 --> 00:41:19,720 and will wrap her tiramisu in 986 00:41:19,760 --> 00:41:22,040 an ornate, delicate sponge collar. 987 00:41:22,080 --> 00:41:25,360 I'm just doing a joconde... Yeah. 988 00:41:25,400 --> 00:41:28,080 ..around the outside that's gonna look like batik fabric. 989 00:41:28,120 --> 00:41:29,880 PRUE: Oh, right. Nice. Oh, that's gonna be beautiful. 990 00:41:29,920 --> 00:41:31,920 Then a chocolate lotus flower. 991 00:41:31,960 --> 00:41:32,960 Wow. 992 00:41:33,000 --> 00:41:35,480 All of that sounds absolutely like you and up your street. 993 00:41:35,520 --> 00:41:36,840 I look forward to this. Yeah. 994 00:41:36,880 --> 00:41:40,120 Well, good luck, Sumayah. Thank you. Sounds amazing. 995 00:41:40,160 --> 00:41:43,520 Bakers, you are haa-aalf-way through. 996 00:41:43,560 --> 00:41:45,200 You do look like Tarzan. 997 00:41:47,720 --> 00:41:51,120 I am wearing a loincloth if that's what you mean under these clothes. 998 00:41:52,640 --> 00:41:57,400 That is everything made, I think. And then it is time to build. 999 00:41:57,440 --> 00:42:00,000 You soak the ladyfingers in the coffee and then you layer them. 1000 00:42:00,040 --> 00:42:02,400 This is the thing I do actually struggle with - 1001 00:42:02,440 --> 00:42:03,760 gauging how much coffee to put in. 1002 00:42:03,800 --> 00:42:06,640 You don't wanna add too much to the point where it's soggy 1003 00:42:06,680 --> 00:42:08,080 but you don't want it to be too dry. 1004 00:42:08,120 --> 00:42:09,800 This is the most crucial part. 1005 00:42:09,840 --> 00:42:11,320 I know. They've gotta taste it, haven't they? 1006 00:42:11,360 --> 00:42:12,360 They've got to taste it. 1007 00:42:12,400 --> 00:42:14,760 How do you know how much to put on it when you don't like coffee? 1008 00:42:14,800 --> 00:42:17,400 I have absolutely no idea which is why I had to recruit Steve. 1009 00:42:17,440 --> 00:42:20,080 So we can blame him. So we can blame him, yeah. 1010 00:42:20,120 --> 00:42:23,080 If this goes wrong it's cos of you, Steve. It's cos of you. 1011 00:42:24,240 --> 00:42:25,400 Mascarpone cream. 1012 00:42:25,440 --> 00:42:28,360 Just want to make sure that all of the edges are covered. 1013 00:42:28,400 --> 00:42:30,560 Hazelnuts to add texture. 1014 00:42:30,600 --> 00:42:32,560 Strawberries in next. 1015 00:42:32,600 --> 00:42:35,640 So that's my coffee lemon curd. 1016 00:42:35,680 --> 00:42:37,360 Next layer. 1017 00:42:37,400 --> 00:42:40,160 My kids eat these. I just blink and they're gone. 1018 00:42:40,200 --> 00:42:43,080 It's kind of cute, unless they take the bit that I need. 1019 00:42:43,120 --> 00:42:44,440 You know, then it's not very cute. 1020 00:42:44,480 --> 00:42:47,720 If the bakers don't layer up their tiramisu quickly... 1021 00:42:47,760 --> 00:42:51,240 And then the rest of my mascarpone. 1022 00:42:51,280 --> 00:42:53,720 The final layer of mousse going on. 1023 00:42:53,760 --> 00:42:56,560 ..their Showstoppers won't have time to set... 1024 00:42:56,600 --> 00:42:58,760 So that can go in the freezer. 1025 00:42:58,800 --> 00:43:02,280 If it doesn't set, it will literally just splurge. 1026 00:43:02,320 --> 00:43:04,280 ..and could collapse when demoulded. 1027 00:43:04,320 --> 00:43:06,200 Leave it in there a couple of hours. 1028 00:43:06,240 --> 00:43:08,360 For as long as I can give them to set. 1029 00:43:10,120 --> 00:43:13,200 However, Dylan's not yet assembling his tiramisu. 1030 00:43:13,240 --> 00:43:15,360 So the whole dessert is gonna be 1031 00:43:15,400 --> 00:43:17,480 encased in a tempered chocolate box. 1032 00:43:17,520 --> 00:43:19,560 He's got a box to build first. 1033 00:43:19,600 --> 00:43:21,720 So I've got my grey colours here 1034 00:43:21,760 --> 00:43:23,640 and then just pour it out. 1035 00:43:23,680 --> 00:43:24,720 These are the sides. 1036 00:43:24,760 --> 00:43:26,840 Like, the big chocolate slab literally on the sides. 1037 00:43:26,880 --> 00:43:28,000 These just need to set. 1038 00:43:28,040 --> 00:43:31,480 If you do really well today... Yeah? ..and you get the Star Baker. 1039 00:43:31,520 --> 00:43:34,120 Yeah. ..you'd have got the handshake, the technical 1040 00:43:34,160 --> 00:43:35,360 and the Star Baker. 1041 00:43:35,400 --> 00:43:37,360 It'd be a good clean run, wouldn't it? 1042 00:43:37,400 --> 00:43:38,480 Do you think you can? 1043 00:43:38,520 --> 00:43:41,480 As long as it comes out good and then I make my box, then I'm happy. 1044 00:43:41,520 --> 00:43:44,600 Just don't have any big disasters, you know? 1045 00:43:44,640 --> 00:43:48,920 So, now we're moving on to the chocolate decorations. 1046 00:43:48,960 --> 00:43:51,480 It's gonna have a marbled effect chocolate collar. 1047 00:43:51,520 --> 00:43:54,320 It's weird cos, like, when you look at it this side it looks a mess 1048 00:43:54,360 --> 00:43:56,520 but then when you turn it over, it's lovely. 1049 00:43:56,560 --> 00:43:58,960 So it's gonna be like a black and white collar. 1050 00:43:59,000 --> 00:44:00,040 It's Memphis Milano. 1051 00:44:00,080 --> 00:44:02,400 It's kind of like the inspiration. It's very, like, '80s. 1052 00:44:02,440 --> 00:44:06,320 I'm gonna have a joconde around the outside with, like, a batik design. 1053 00:44:06,360 --> 00:44:10,640 Sumayah mentioned lemon coffee curd. 1054 00:44:10,680 --> 00:44:14,240 Lemon curd is quite tangy, it's quite tart. 1055 00:44:14,280 --> 00:44:16,480 With coffee, that's gonna be interesting. 1056 00:44:16,520 --> 00:44:19,000 Now coating some lady fingers in chocolate 1057 00:44:19,040 --> 00:44:20,800 and putting some desiccated coconut on. 1058 00:44:20,840 --> 00:44:22,080 PRUE: Gill hates coffee. 1059 00:44:22,120 --> 00:44:24,160 I know, yeah. Gotta get those levels perfect. 1060 00:44:24,200 --> 00:44:27,120 She got her husband to taste it, so. That's true. 1061 00:44:27,160 --> 00:44:28,720 I'm hoping they will taste coffee. 1062 00:44:28,760 --> 00:44:30,640 It's getting the balance is the challenge. 1063 00:44:30,680 --> 00:44:32,480 The vision of cage. 1064 00:44:32,520 --> 00:44:35,200 Illiyin, she's putting that cage around it. 1065 00:44:35,240 --> 00:44:38,040 It's just a question whether she can do the decoration well enough. 1066 00:44:38,080 --> 00:44:39,120 Yeah. 1067 00:44:39,160 --> 00:44:40,960 I'm just about to put my box together. 1068 00:44:41,000 --> 00:44:42,520 So I need to cut these to size. 1069 00:44:42,560 --> 00:44:44,480 So long as nothing devastating happens to them 1070 00:44:44,520 --> 00:44:45,720 then I'm pretty good. 1071 00:44:45,760 --> 00:44:47,880 Dylan. He's got this box. 1072 00:44:47,920 --> 00:44:49,640 I mean, I like the idea of Dylan. 1073 00:44:49,680 --> 00:44:51,440 I just don't know whether it's gonna hold, 1074 00:44:51,480 --> 00:44:54,120 that's my only issue with that. How stable it's gonna be. 1075 00:44:56,160 --> 00:44:57,960 Oh, no. So annoying. 1076 00:44:59,360 --> 00:45:03,040 I could redo it but tempering chocolate is such a long process. 1077 00:45:03,080 --> 00:45:05,360 I'm gonna have to cut the top off them. 1078 00:45:05,400 --> 00:45:07,040 It's just such an arduous process. 1079 00:45:09,360 --> 00:45:12,520 Bakers, you have 30 minutes left. 1080 00:45:12,560 --> 00:45:14,600 Just need to get the cake out now. 1081 00:45:14,640 --> 00:45:16,920 Oh, that's, like, frozen. 1082 00:45:16,960 --> 00:45:20,200 Oh, my God, it's so cold it's burning my hands. 1083 00:45:20,240 --> 00:45:22,200 It's actually all right, that bit. 1084 00:45:22,240 --> 00:45:23,840 I only need it eight centimetres high. 1085 00:45:23,880 --> 00:45:26,240 So I only have that tiny bit there. 1086 00:45:26,280 --> 00:45:27,920 Right, I need to get this out. 1087 00:45:27,960 --> 00:45:29,880 If it's not set, you're gonna have a problem 1088 00:45:29,920 --> 00:45:31,840 because it will just all just collapse. 1089 00:45:31,880 --> 00:45:33,120 Oh, I hate this part. 1090 00:45:36,280 --> 00:45:37,640 That's all right. 1091 00:45:39,000 --> 00:45:40,800 It's obviously still quite soft. 1092 00:45:42,600 --> 00:45:45,280 Looks a little bit wet. Probably put too much coffee in it. 1093 00:45:47,600 --> 00:45:48,640 That's set. 1094 00:45:48,680 --> 00:45:50,440 So I need to put my tiramisu in there. 1095 00:45:50,480 --> 00:45:52,280 Is this the chocolate box you speak of? 1096 00:45:52,320 --> 00:45:54,720 Yeah, can you stay away from it? I, frankly, just don't trust you. 1097 00:45:54,760 --> 00:45:56,680 I mean, you're telling me not to be clumsy, 1098 00:45:56,720 --> 00:45:58,240 you're like Frank Spencer. 1099 00:45:59,680 --> 00:46:01,680 Who's Frank Spencer? 1100 00:46:01,720 --> 00:46:05,080 You're so young. He doesn't know who Frank Spencer is. We're so old now. 1101 00:46:05,120 --> 00:46:06,120 I know. 1102 00:46:06,160 --> 00:46:08,240 I told my parents that you guys were 50 and they were surprised. 1103 00:46:08,280 --> 00:46:10,480 Uh, can we just rewind? 1104 00:46:10,520 --> 00:46:11,880 I'm 49. Do not push my... 1105 00:46:11,920 --> 00:46:14,000 Yes, but average 50. 1106 00:46:14,040 --> 00:46:17,200 I'm still in my 40s. Well, no, you guys are 50. 1107 00:46:17,240 --> 00:46:19,280 So if you take your age and average it, it's 50. 1108 00:46:19,320 --> 00:46:22,160 Hello! I'm not 50! We're a century old. 1109 00:46:22,200 --> 00:46:25,720 Then I just need to get the collar on. It's so heavy. It's hard. 1110 00:46:25,760 --> 00:46:28,120 Do you know what, all it means is I've been in the queue 1111 00:46:28,160 --> 00:46:30,320 a little bit longer than you, Dylan, it doesn't mean my... 1112 00:46:30,360 --> 00:46:31,440 A little bit? 1113 00:46:31,480 --> 00:46:33,240 Well, you've been in the queue, yeah, 1114 00:46:33,280 --> 00:46:35,000 2.5 times the amount of time I have. 1115 00:46:35,040 --> 00:46:36,800 He's literally... All right, Dyl. 1116 00:46:36,840 --> 00:46:38,960 He hasn't even come in the shop yet. 1117 00:46:39,000 --> 00:46:41,720 Do you feel, like, closer to death or do you not? Like, do you...? 1118 00:46:41,760 --> 00:46:44,280 I mean, I'm already dead, so... Well, do you feel closer to death? 1119 00:46:44,320 --> 00:46:46,360 Well, no, but my body's not decaying. 1120 00:46:46,400 --> 00:46:47,640 After 27, your body starts decaying. 1121 00:46:47,680 --> 00:46:50,360 Yeah, but at the end of the day, you could go and hit by a bus. 1122 00:46:50,400 --> 00:46:52,600 You could die before me. That's morbid. 1123 00:46:54,440 --> 00:46:56,960 It will have the lady fingers around the outside. 1124 00:46:57,000 --> 00:46:59,960 That's my joconde. I'm just trimming off the overlap. 1125 00:47:00,000 --> 00:47:03,440 Uh-oh, that's way too much. How long do we have left? 1126 00:47:03,480 --> 00:47:05,640 Bakers, you've got ten minutes left. 1127 00:47:05,680 --> 00:47:06,680 Ah. 1128 00:47:06,720 --> 00:47:08,720 Oh, no, I need to be moving quicker, then. 1129 00:47:08,760 --> 00:47:11,480 Cream at the bottom and then on top I'll do the layer of lady fingers. 1130 00:47:11,520 --> 00:47:12,800 Let's have a look. 1131 00:47:12,840 --> 00:47:14,600 It looks very, very shiny. 1132 00:47:14,640 --> 00:47:17,200 It's pretty good. Shine on it is quite good. 1133 00:47:17,240 --> 00:47:19,160 Oh, my God, that looks so good, Gill. 1134 00:47:19,200 --> 00:47:21,000 How's it going, darling? Is it going well? 1135 00:47:21,040 --> 00:47:23,520 Yeah, happy as I can be. Are you? It looks really good. Yeah. 1136 00:47:23,560 --> 00:47:26,600 It'll be like Noel. Look at it, a perfect specimen. 1137 00:47:28,240 --> 00:47:29,560 What are you two up to? I'm not sure. 1138 00:47:29,600 --> 00:47:31,640 I do not trust you at all at the moment. I'm not sure. 1139 00:47:33,160 --> 00:47:36,080 Fill in the gaps. Such a mess. Oh, well. 1140 00:47:37,840 --> 00:47:40,320 Ah, man down, man down. 1141 00:47:40,360 --> 00:47:42,520 Annoyingly that's now fallen. 1142 00:47:42,560 --> 00:47:44,600 I just need to trim it all a bit more. 1143 00:47:44,640 --> 00:47:47,760 And then I need to attach all these little pink half moons 1144 00:47:47,800 --> 00:47:50,520 that are gonna be stuck around the outside of the collar. 1145 00:47:50,560 --> 00:47:53,040 And then on top, I'll do the layer of cocoa powder. 1146 00:47:53,080 --> 00:47:55,360 That does not look nice. It's just so messy. 1147 00:47:55,400 --> 00:47:58,200 Bakers, you've got one minute left. 1148 00:47:58,240 --> 00:48:00,960 I'm having a bit of a panic. I really need to fix that side. 1149 00:48:01,000 --> 00:48:03,480 Tell you, I'm a frustrated Blue Peter presenter at heart. 1150 00:48:03,520 --> 00:48:05,320 It's like open-heart surgery, innit? 1151 00:48:05,360 --> 00:48:07,880 The chocolate lotus flower. 1152 00:48:07,920 --> 00:48:10,120 We've got a shine, we've got some shapes. 1153 00:48:10,160 --> 00:48:11,840 Bakers... Waah. 1154 00:48:11,880 --> 00:48:14,560 ..your time is up. 1155 00:48:14,600 --> 00:48:17,480 Please step away from your tiramisus. 1156 00:48:21,800 --> 00:48:23,000 It's done. 1157 00:48:23,040 --> 00:48:24,160 Looks amazing. 1158 00:48:24,200 --> 00:48:25,960 Thanks. Cheers. Yeah, well done, well done. 1159 00:48:26,000 --> 00:48:27,240 You know, I kept looking over and thinking 1160 00:48:27,280 --> 00:48:28,560 I wonder when he's gonna take it out of the tin. 1161 00:48:28,600 --> 00:48:30,240 Then I realised that was actually the... 1162 00:48:30,280 --> 00:48:31,520 THEY LAUGH 1163 00:48:45,200 --> 00:48:47,800 The bakers' tiramisu Showstoppers now face 1164 00:48:47,840 --> 00:48:50,280 the judgment of Paul and Prue. 1165 00:48:50,320 --> 00:48:52,600 Dylan, would you like to bring up your Showstopper? 1166 00:49:01,640 --> 00:49:03,000 It's a gorgeous box. 1167 00:49:03,040 --> 00:49:05,240 Well, it's neat as a pin. Really beautiful. 1168 00:49:05,280 --> 00:49:08,520 I love the finish. It looks more like stainless steel or aluminium... 1169 00:49:08,560 --> 00:49:12,840 Yeah. ..than concrete, but it's fantastically clever. 1170 00:49:12,880 --> 00:49:15,880 So, mine has got salted cured egg yolks in 1171 00:49:15,920 --> 00:49:17,640 the mascarpone cream, 1172 00:49:17,680 --> 00:49:19,800 espresso with amaretto. 1173 00:49:19,840 --> 00:49:21,920 Look at the layers. Yeah, beautiful. 1174 00:49:27,400 --> 00:49:29,480 It's a really classic tiramisu, 1175 00:49:29,520 --> 00:49:32,440 very nice strong coffee, not at all too sweet. 1176 00:49:32,480 --> 00:49:33,920 You couldn't eat a lot of that. 1177 00:49:33,960 --> 00:49:36,680 I've never had cured eggs before. Hmm. 1178 00:49:36,720 --> 00:49:38,880 But I do think they add something to it. Mm. 1179 00:49:38,920 --> 00:49:41,160 It's a little kick of salted caramel, or something. 1180 00:49:41,200 --> 00:49:43,320 Mm. It is like a salted caramel inside. 1181 00:49:43,360 --> 00:49:44,800 It's such a beautiful flavour. 1182 00:49:44,840 --> 00:49:46,960 It's creamy and it feels luxurious. 1183 00:49:47,000 --> 00:49:49,040 Every element to it is beautifully made. 1184 00:49:49,080 --> 00:49:51,360 Well done, Dylan. Thank you. Thanks, guys. 1185 00:49:58,040 --> 00:49:59,160 It's very pretty. 1186 00:49:59,200 --> 00:50:01,320 The chocolate collar is just exceptional. 1187 00:50:01,360 --> 00:50:04,480 It is shiny. And it's just beautifully done. 1188 00:50:05,680 --> 00:50:07,280 That's a big tiramisu. 1189 00:50:07,320 --> 00:50:08,400 Wow. 1190 00:50:08,440 --> 00:50:10,000 Gosh, look at that. 1191 00:50:10,040 --> 00:50:11,800 That is amazing, Georgie. 1192 00:50:11,840 --> 00:50:13,120 Lovely layers in there. 1193 00:50:13,160 --> 00:50:19,720 So mine's a classic Italian tiramisu with a hazelnut praline. 1194 00:50:19,760 --> 00:50:22,320 I love that. And it's so delicate. 1195 00:50:22,360 --> 00:50:25,120 You've created a very classic tiramisu with 1196 00:50:25,160 --> 00:50:27,120 a hazelnut praline. I'm a big fan. 1197 00:50:27,160 --> 00:50:28,720 You've cracked tiramisu. 1198 00:50:28,760 --> 00:50:31,400 In fact, I think tiramisu should change its recipe. 1199 00:50:31,440 --> 00:50:32,760 It should be this. 1200 00:50:32,800 --> 00:50:35,960 It's my auntie's recipe so I can't take the credit. 1201 00:50:36,000 --> 00:50:38,520 Thank you very much. Thank you. 1202 00:50:38,560 --> 00:50:39,920 NOEL WHISPERS: Well done. 1203 00:50:49,720 --> 00:50:52,400 I love the collar. It's beautifully executed. 1204 00:50:52,440 --> 00:50:53,720 It's effective, isn't it? 1205 00:50:53,760 --> 00:50:57,440 It's just exquisite. So, let's see what it tastes like. 1206 00:50:57,480 --> 00:51:00,760 It's got the mascarpone cream with the Marsala wine, coffee, 1207 00:51:00,800 --> 00:51:02,080 roasted strawberries, 1208 00:51:02,120 --> 00:51:05,200 and on top we've got a roasted pistachio mousse. 1209 00:51:11,360 --> 00:51:12,560 It's really unusual. 1210 00:51:12,600 --> 00:51:14,600 Cos you've got fruit with coffee 1211 00:51:14,640 --> 00:51:16,960 but it's Marsala that goes with the coffee. 1212 00:51:17,000 --> 00:51:18,600 When you do get a big mouthful of it, 1213 00:51:18,640 --> 00:51:21,840 and I managed to get it in my mouth, it is amazing. 1214 00:51:21,880 --> 00:51:23,560 It is very delicious. 1215 00:51:23,600 --> 00:51:25,840 I don't know how you get all of it in your mouth at once. 1216 00:51:25,880 --> 00:51:27,120 It's like a gift. 1217 00:51:27,160 --> 00:51:29,160 So you have to have a big mouth, basically. 1218 00:51:29,200 --> 00:51:30,920 Do you want some Alison? Oh, yes, please. 1219 00:51:30,960 --> 00:51:32,360 THEY LAUGH 1220 00:51:32,400 --> 00:51:33,680 Thank you, Christiaan. 1221 00:51:33,720 --> 00:51:34,920 Thank you very much. 1222 00:51:41,640 --> 00:51:43,200 It's a great-looking cake. 1223 00:51:43,240 --> 00:51:44,400 It's very original. 1224 00:51:44,440 --> 00:51:46,960 Love the colours, it works very nicely. 1225 00:51:47,000 --> 00:51:50,720 It has a chocolate biscuit base and amaretto cream, 1226 00:51:50,760 --> 00:51:54,280 coffee-soaked sponge fingers, amaretti soaked cherries. 1227 00:51:57,160 --> 00:52:01,080 The flavours are fantastic. The sponge is beautifully baked. 1228 00:52:01,120 --> 00:52:04,000 The coffee level is perfect. Love the cherries in there. 1229 00:52:04,040 --> 00:52:06,480 That little bit of tartness that comes through from it. 1230 00:52:06,520 --> 00:52:07,840 It's a little triumph. 1231 00:52:07,880 --> 00:52:10,360 Well done, Illiyin. Well done, Illiyin. Thank you. 1232 00:52:16,400 --> 00:52:17,560 It's very elegant. 1233 00:52:17,600 --> 00:52:19,280 You could almost see it in a window of 1234 00:52:19,320 --> 00:52:21,720 a beautiful French shop, couldn't you? Yeah, without doubt. 1235 00:52:21,760 --> 00:52:26,800 It's a coffee sponge with a coconut cream 1236 00:52:26,840 --> 00:52:29,040 and then there's lady fingers around the outside 1237 00:52:29,080 --> 00:52:31,320 with chocolate and desiccated coconut. 1238 00:52:34,440 --> 00:52:37,080 That's delicious. I love the coconut with the cream, 1239 00:52:37,120 --> 00:52:38,240 I think it really works. 1240 00:52:38,280 --> 00:52:41,200 The sponge is lovely. The coffee is wonderful. 1241 00:52:41,240 --> 00:52:43,440 That level of coffee, it's what you'd expect 1242 00:52:43,480 --> 00:52:44,760 when you have a tiramisu. 1243 00:52:44,800 --> 00:52:45,880 Thank you, Steve. 1244 00:52:45,920 --> 00:52:47,080 NOEL: He's not up there, is he? 1245 00:52:47,120 --> 00:52:48,280 THEY LAUGH 1246 00:52:48,320 --> 00:52:50,280 I've not put him under the patio yet! 1247 00:52:58,800 --> 00:53:01,720 Well, your printed sponge is beautifully done. 1248 00:53:01,760 --> 00:53:03,160 But I love the pattern. 1249 00:53:03,200 --> 00:53:06,080 I think the colours are amazing but it's this break here. 1250 00:53:06,120 --> 00:53:08,400 It's not very neat at all. 1251 00:53:08,440 --> 00:53:11,560 So it's a mascarpone mousse, 1252 00:53:11,600 --> 00:53:15,120 lady-finger sponge, a coffee lemon curd. 1253 00:53:25,760 --> 00:53:31,000 The band of very, very strong lemony coffee is a bit of a shock. 1254 00:53:31,040 --> 00:53:32,200 It's very sharp. 1255 00:53:32,240 --> 00:53:35,640 I don't necessarily like the sharpness with the coffee. 1256 00:53:35,680 --> 00:53:40,000 In a way, if it had been thinner layers of it, it would be better. 1257 00:53:40,040 --> 00:53:41,640 I think it's work in progress. 1258 00:53:41,680 --> 00:53:43,920 Needs more polishing. Thank you very much, Sumayah. 1259 00:53:43,960 --> 00:53:45,280 Well done, Sumayah. 1260 00:53:48,320 --> 00:53:50,880 I'm disappointed but not surprised, to be honest. 1261 00:53:50,920 --> 00:53:52,760 I see their criticism and I get it. 1262 00:53:52,800 --> 00:53:55,680 I've accepted it. And I'm bitter. 1263 00:53:55,720 --> 00:53:58,440 It would be incredible to get through to next week. 1264 00:53:58,480 --> 00:54:00,960 And if I didn't, I'm still very proud of the achievement. 1265 00:54:01,000 --> 00:54:03,520 I felt so bad about last week, so now I feel 1266 00:54:03,560 --> 00:54:06,520 a bit more invigorated. Like, oh, yeah, I'm back. 1267 00:54:06,560 --> 00:54:09,440 I'm going to have to admit that Steve's not quite as 1268 00:54:09,480 --> 00:54:12,480 wrong as he usually is, aren't I? Marriage saved. 1269 00:54:12,520 --> 00:54:14,840 23 years and still going strong! 1270 00:54:23,920 --> 00:54:26,200 Well, that was a pretty amazing Showstopper. 1271 00:54:26,240 --> 00:54:28,480 So who's in line for Star Baker today, would you say? 1272 00:54:28,520 --> 00:54:30,440 I think the same two that came into it. 1273 00:54:30,480 --> 00:54:32,160 Dylan. I think you've got Georgie and Dylan. 1274 00:54:32,200 --> 00:54:34,440 Flavour, they were both fantastic. Really? 1275 00:54:34,480 --> 00:54:36,320 The collar on Georgie's was amazing. 1276 00:54:36,360 --> 00:54:38,560 I love the hazelnut praline in there. Yes. 1277 00:54:38,600 --> 00:54:39,680 That worked beautifully. 1278 00:54:39,720 --> 00:54:42,040 What about Dylan? Again, he was clever, wasn't he? 1279 00:54:42,080 --> 00:54:44,720 That was a great cake, a really good work of art. 1280 00:54:44,760 --> 00:54:46,800 The cured egg yolk was ingenious. 1281 00:54:46,840 --> 00:54:49,040 Going home, it's a tricky one 1282 00:54:49,080 --> 00:54:51,240 because I think Sumayah is in trouble. 1283 00:54:51,280 --> 00:54:53,240 Has Gill done enough to stay here? 1284 00:54:53,280 --> 00:54:55,400 Has Illiyin done enough to stay here? 1285 00:54:55,440 --> 00:54:58,360 Such a shame cos they're all such good bakers, aren't they? 1286 00:54:58,400 --> 00:55:01,120 We will be sending good bakers home from now on in. 1287 00:55:10,320 --> 00:55:11,520 Well done, bakers. 1288 00:55:11,560 --> 00:55:15,000 Now, I've got the great job of announcing this week's 1289 00:55:15,040 --> 00:55:16,320 Star Baker. 1290 00:55:17,480 --> 00:55:19,200 It's quite an interesting week because this week's 1291 00:55:19,240 --> 00:55:23,760 Star Baker got a handshake and won the technical. 1292 00:55:23,800 --> 00:55:25,000 It's Dylan. 1293 00:55:26,480 --> 00:55:27,680 Well done. Well done. 1294 00:55:29,600 --> 00:55:33,640 Now, as you know, every single week, someone does sadly have to 1295 00:55:33,680 --> 00:55:34,960 leave the tent. 1296 00:55:35,000 --> 00:55:38,480 So, the person leaving the tent today is... 1297 00:55:42,120 --> 00:55:43,280 ..Sumayah. 1298 00:55:48,440 --> 00:55:52,360 Sorry, babes. Well done. You did so well. Yeah. 1299 00:55:52,400 --> 00:55:55,120 I feel like it wasn't one specific event that let me down. 1300 00:55:55,160 --> 00:55:59,520 It was just kind of like a series of mistakes here and there. 1301 00:55:59,560 --> 00:56:02,040 You are so talented. Thank you. You really are. 1302 00:56:02,080 --> 00:56:04,640 I'm really sorry to see Sumayah go home. 1303 00:56:04,680 --> 00:56:07,360 I mean, she's so talented and she's so artistic. 1304 00:56:07,400 --> 00:56:10,280 Her flavours are very bold and imaginative. 1305 00:56:10,320 --> 00:56:15,600 And mostly she pulls them off. But I think this week she had a problem. 1306 00:56:15,640 --> 00:56:20,160 I've learnt to be more confident in myself and my ideas. 1307 00:56:21,520 --> 00:56:23,560 You learn a lot from everyone 1308 00:56:23,600 --> 00:56:26,520 and I feel like I'm going to take a piece of everyone away with me. 1309 00:56:26,560 --> 00:56:30,000 Well done. Cheers, mate. You did a decent job there, buddy. 1310 00:56:30,040 --> 00:56:31,040 Last week I was like, 1311 00:56:31,080 --> 00:56:32,680 "Oh, yeah, I'm coming back and I'm winning Star Baker." 1312 00:56:32,720 --> 00:56:36,120 Now that I've actually done it, it's like, oh, yeah, that's pretty cool. 1313 00:56:36,160 --> 00:56:38,120 Fantastic. He's had a handshake. 1314 00:56:38,160 --> 00:56:42,160 He won the technical, did really well today with that Showstopper. 1315 00:56:42,200 --> 00:56:43,800 He's certainly one to watch. 1316 00:56:43,840 --> 00:56:46,000 This is a tiny gang now, isn't it? 1317 00:56:46,040 --> 00:56:48,720 Still here, which I thought, after Coffee Week... 1318 00:56:48,760 --> 00:56:51,800 Through to the quarterfinal, how's that happened? 1319 00:56:51,840 --> 00:56:54,120 I didn't realise it was quarterfinal. 1320 00:56:54,160 --> 00:56:57,560 So I'm a quarterfinalist. Aah. I'm really excited. 1321 00:56:57,600 --> 00:57:00,520 Really happy, really overwhelmed. A lot of work to do. 1322 00:57:02,480 --> 00:57:03,680 Next time... 1323 00:57:03,720 --> 00:57:05,000 Ah, don't fall on me. 1324 00:57:05,040 --> 00:57:08,040 ..we're travelling back to the '70s for a colourful quarterfinal... 1325 00:57:08,080 --> 00:57:09,760 Sponge, sponge, sponge, sponge, sponge. 1326 00:57:09,800 --> 00:57:11,200 ..with a stacked choux signature... 1327 00:57:11,240 --> 00:57:12,520 Ow, ow, ow, ow, ow. 1328 00:57:12,560 --> 00:57:14,040 ..a sticky technical... 1329 00:57:14,080 --> 00:57:16,080 The good news is the banana is not sinking. 1330 00:57:16,120 --> 00:57:18,160 ..and a towering tiered Showstopper. 1331 00:57:18,200 --> 00:57:20,880 It's trying to slant. Why is it doing that? 1332 00:57:20,920 --> 00:57:22,880 Who will soar into the semifinal? 1333 00:57:22,920 --> 00:57:24,560 The cakelympics. Yeah! 1334 00:57:24,600 --> 00:57:26,240 And who... Oh, God. 1335 00:57:26,280 --> 00:57:28,520 ..will come crashing to earth? Whoa-ah! 1336 00:57:28,560 --> 00:57:29,720 GASPS 1337 00:57:51,920 --> 00:57:54,920 Subtitles by Red Bee Media