0:00:02 > 0:00:04I'm so glad we get to film the show in the summer.
0:00:04 > 0:00:06Well, at least we've got these big sun visors
0:00:06 > 0:00:09- to protect us from all this sun. - Yeah.
0:00:09 > 0:00:11Oh, hang on. You've got a bit of summer on you.
0:00:11 > 0:00:12Thank you.
0:00:12 > 0:00:15- Welcome... - BOTH: To The Great British Bake Off.
0:00:15 > 0:00:18- Last time... - They're looking like monsters.
0:00:18 > 0:00:22..Paul's bread week proved too much of a challenge for Dorret...
0:00:22 > 0:00:23It's raw.
0:00:23 > 0:00:25..and Ian triumphed...
0:00:25 > 0:00:26Nice little work of magic there.
0:00:26 > 0:00:29..to win Star Baker for the second time in a row.
0:00:29 > 0:00:31This is getting weird now.
0:00:31 > 0:00:32Now...
0:00:32 > 0:00:34- HE MIMICS TRUMPET - Oh, yes.
0:00:34 > 0:00:35..it's time for dessert...
0:00:35 > 0:00:37The cake stand's hot.
0:00:38 > 0:00:41..with a signature that sends everyone into a wobble...
0:00:41 > 0:00:44The right wobble would be...that.
0:00:44 > 0:00:47..a technical challenge of crumbling construction...
0:00:47 > 0:00:51It's the most feminine version of plastering you could imagine.
0:00:51 > 0:00:52..and a stackable Showstopper...
0:00:52 > 0:00:54That's going to be a bit of a pain.
0:00:54 > 0:00:55..that might just...
0:00:55 > 0:00:57The challenge was souffles, yeah?
0:00:57 > 0:00:59..end in tears.
0:00:59 > 0:01:01What have I done?
0:01:21 > 0:01:24THUNDER RUMBLES AND RAIN LASHES
0:01:24 > 0:01:25- I'm cold.- I'm wet
0:01:25 > 0:01:27- I'm soggy.- We're alone again.
0:01:27 > 0:01:29I guess we've got our...
0:01:29 > 0:01:30BOTH: Just desserts.
0:01:33 > 0:01:35Over the next two days, the nine remaining bakers
0:01:35 > 0:01:40will have to make a staggering 144 desserts,
0:01:40 > 0:01:43after which - if they can still stand -
0:01:43 > 0:01:46Mary and Paul will announce the next Star Baker
0:01:46 > 0:01:48and who will have to leave the tent.
0:01:48 > 0:01:51Morning, bakers. Lovely to see you all here.
0:01:51 > 0:01:53Now, Signature Bake this morning.
0:01:53 > 0:01:55Mary and Paul would love you, please,
0:01:55 > 0:01:59to make 12 identical creme brulees.
0:01:59 > 0:02:00Hm, finally a Signature Challenge
0:02:00 > 0:02:03where it's OK to burn the living hell out of something.
0:02:03 > 0:02:05Now, this can be any flavour that you like,
0:02:05 > 0:02:07but Mary and Paul would like you to brulee them
0:02:07 > 0:02:08in the traditional manner.
0:02:08 > 0:02:10None of your fancy blowtorches,
0:02:10 > 0:02:12these have got to be bruleed under a grill.
0:02:12 > 0:02:15So, you've got two hours on your Signature Challenge, bakers.
0:02:15 > 0:02:17- On you marks...- Get set... - BOTH: Bake.
0:02:24 > 0:02:26I'd rather not be at the front.
0:02:26 > 0:02:28I'd like to hide a bit more, do you know what I mean?
0:02:28 > 0:02:31It's like at school. If you can hide at the back, fine.
0:02:31 > 0:02:32Get away with a lot more at the back.
0:02:32 > 0:02:36To make a brulee, it's a very deceptively difficult challenge.
0:02:36 > 0:02:39For me, a brulee has to be just set.
0:02:39 > 0:02:41If it's overset, it's probably going to split,
0:02:41 > 0:02:44if it's under, then it pours out like soup,
0:02:44 > 0:02:47so you're looking for that delicate little wobble.
0:02:47 > 0:02:52The texture of the cooked creme should be beautifully smooth,
0:02:52 > 0:02:55then you put the caramel topping and that sugar on top.
0:02:55 > 0:02:58There weren't such things as blowtorches when I was young
0:02:58 > 0:03:01and you did it under a grill and that was it.
0:03:01 > 0:03:02It's tricky.
0:03:03 > 0:03:07The bakers' first task is to make a basic custard,
0:03:07 > 0:03:11by heating cream and adding it to a beaten mix of egg yolks and sugar.
0:03:11 > 0:03:13- Good morning.- Morning.
0:03:13 > 0:03:15- Good morning. - Morning, Mat.- Good morning.
0:03:15 > 0:03:17So, what kind of creme brulee are you going to make?
0:03:17 > 0:03:20OK, so I'm making coconut and lime creme brulee.
0:03:20 > 0:03:21It's quite refreshing.
0:03:21 > 0:03:24I've tried a few and they were quite sweet and a bit sickly,
0:03:24 > 0:03:26but I found this a bit lighter, really.
0:03:26 > 0:03:30- Do you not think coconut's sweet, then?- It is sweet, yeah, but...
0:03:30 > 0:03:31I just found it quite light.
0:03:31 > 0:03:33The custard for Mat's creme brulee
0:03:33 > 0:03:35will be garnished with candied lime peel
0:03:35 > 0:03:37and topped with desiccated coconut.
0:03:37 > 0:03:40What do you think's going to be the tricky part of this?
0:03:40 > 0:03:43I think, cos I've got reasonably large ramekins,
0:03:43 > 0:03:45getting them cooked and cooled down in time,
0:03:45 > 0:03:47cos they're quite deep.
0:03:47 > 0:03:48It's not so much the depth,
0:03:48 > 0:03:51it's all about the distance for the heat to penetrate to cook.
0:03:51 > 0:03:52Yeah, I had a couple of issues
0:03:52 > 0:03:56where they weren't as set as I'd like them to have been, so...
0:03:56 > 0:03:58Yeah, obviously, leave them in the oven long enough
0:03:58 > 0:04:00that I can get them cool again. I think that's my main issue.
0:04:00 > 0:04:02OK. Thank you.
0:04:02 > 0:04:04The flavours for Sandy's custard
0:04:04 > 0:04:06are even less traditional than Mat's.
0:04:06 > 0:04:08I'm using Pontefract cakes and lemon.
0:04:08 > 0:04:12Well, a Pontefract cake is a little... It's a liquorice...
0:04:12 > 0:04:16It's a little piece of liquorice like that.
0:04:16 > 0:04:19It's really nice, I'm making them into a syrup.
0:04:19 > 0:04:21Sandy's Pontefract cake syrup
0:04:21 > 0:04:24will sit beneath her fresh lemon custard.
0:04:24 > 0:04:26Why have you chosen those flavours?
0:04:26 > 0:04:27I've grown up with liquorice
0:04:27 > 0:04:32and, actually, the combination of the subtleness of liquorice
0:04:32 > 0:04:36against the milkiness of the cream is absolutely sublime.
0:04:36 > 0:04:37- Good luck. Thank you.- Thanks.
0:04:40 > 0:04:44Adding hot milk or cream to cold eggs
0:04:44 > 0:04:45should be done slowly,
0:04:45 > 0:04:47otherwise they may cook.
0:04:47 > 0:04:48That's the ultimate danger,
0:04:48 > 0:04:51not getting scrambled eggs from the mix you do.
0:04:51 > 0:04:53It hasn't happened to me yet.
0:04:53 > 0:04:56To get the perfect custard, you have to reach 80 degrees Celsius.
0:04:56 > 0:04:59When your eggs are cool and you put hot cream into it,
0:04:59 > 0:05:03the temperature from boiling goes down to a perfect 80.
0:05:04 > 0:05:07Hopefully, it's not going to fail now.
0:05:07 > 0:05:09You know what it is like, it's always better at home.
0:05:09 > 0:05:11It always goes wrong in the tent.
0:05:13 > 0:05:15Ugne's precisely heated custard
0:05:15 > 0:05:17will be combined with a fruit flavour
0:05:17 > 0:05:19that's a long way from home.
0:05:19 > 0:05:22I'm putting marula fruit liqueur to flavour them.
0:05:22 > 0:05:24Show us this unusual fruit.
0:05:24 > 0:05:26It's marula fruit liqueur
0:05:26 > 0:05:30which comes from marula fruit in Africa.
0:05:30 > 0:05:32When it gets ripened on the tree, it gets...
0:05:32 > 0:05:35Drunken fruit, literally.
0:05:35 > 0:05:38- It's fairly... - Ooh, that's very nice.
0:05:38 > 0:05:40MARY: It smells like an Irish liqueur.
0:05:40 > 0:05:41It's very similar to Irish liqueur,
0:05:41 > 0:05:45but it has this little flavour which is a bit different.
0:05:45 > 0:05:47Share the love, Paulie. Shall we all have a little...?
0:05:47 > 0:05:49- Do you want some milk? - Yes, please. Isn't that nice?
0:05:49 > 0:05:52Nice? It's absolutely delicious.
0:05:53 > 0:05:56Alvin has also put his ingredients through a taste test.
0:05:56 > 0:06:00My consultant in the hospital is one of my official tasters.
0:06:00 > 0:06:04She tasted them and she said to me I could step back a bit with the cream
0:06:04 > 0:06:06cos it did taste like a baked double cream,
0:06:06 > 0:06:08which you don't want, really.
0:06:08 > 0:06:09Alvin's hospital colleagues
0:06:09 > 0:06:12have given his vanilla and blackberry creme brulee
0:06:12 > 0:06:14a clean bill of health.
0:06:14 > 0:06:16Now, you're putting the blackberries in the base
0:06:16 > 0:06:18and then the brulee mix on top of that.
0:06:18 > 0:06:21Do you ever get any bleeding coming from the fruit into the brulee?
0:06:21 > 0:06:23No, sir. That's why I did not cut them.
0:06:23 > 0:06:26You're putting the creme brulees onto a plate...
0:06:26 > 0:06:29Decorated with some fresh berries on top.
0:06:29 > 0:06:31I'm still waiting for the edible pansies to come,
0:06:31 > 0:06:33but if it doesn't it will work, I'm sure.
0:06:33 > 0:06:35- Edible pants? - Edible pansies.
0:06:35 > 0:06:38Oh, pansies! Sorry, I thought you said edible pants.
0:06:38 > 0:06:41They are little pieces, but I left them on the train yesterday.
0:06:41 > 0:06:44Don't leave your edible pansies on the train, Alvin. Never do that.
0:06:44 > 0:06:46Good luck, Alvin.
0:06:46 > 0:06:47- Thank you.- See you.
0:06:47 > 0:06:50The bakers who have chosen to add fruit,
0:06:50 > 0:06:52caramel or liquorice to the base of their brulees
0:06:52 > 0:06:56need to make sure it's cooled before adding the custard.
0:06:57 > 0:07:01I've tried this recipe on the family and my neighbours
0:07:01 > 0:07:02and it got a thumbs up from them,
0:07:02 > 0:07:05so let's hope they agree with Paul and Mary.
0:07:07 > 0:07:10Ian's pomegranate two ways creme brulees
0:07:10 > 0:07:12feature seeds in his custard
0:07:12 > 0:07:14and molasses in the base.
0:07:14 > 0:07:16Pomegranate molasses, I've never had that before.
0:07:16 > 0:07:20It's quite a sharp taste, so it goes nicely against the caramel.
0:07:20 > 0:07:22I think they literally just get the pomegranate juice
0:07:22 > 0:07:24and boil it and boil it, and boil it,
0:07:24 > 0:07:26- until you get a thick syrup. - MEL: Amazing.
0:07:26 > 0:07:29- Interesting.- It's going to be fascinating to see
0:07:29 > 0:07:30how those pomegranates work at the bottom.
0:07:30 > 0:07:33Yeah. Just a little bit of fruitiness
0:07:33 > 0:07:34to offset all the custard.
0:07:35 > 0:07:38Nadiya's also putting fruit at the bottom.
0:07:38 > 0:07:41It's something I have made before without success
0:07:41 > 0:07:42and then not tried again.
0:07:42 > 0:07:45Once I practised it, it was actually quite fun to do
0:07:45 > 0:07:48and I realised the kids quite liked it, so that was good.
0:07:49 > 0:07:51Her creme brulee is a blend of
0:07:51 > 0:07:53English breakfast tea-flavoured custard
0:07:53 > 0:07:56on top of a traditional English jam.
0:07:56 > 0:07:59That's just a blackberry jam and it's got fresh mint chopped into it.
0:07:59 > 0:08:01Did it set when it got in the bottom?
0:08:01 > 0:08:05Well, I got it up to 105 degrees and it did...
0:08:05 > 0:08:07- Wrinkle?- It did wrinkle on the plate, so, yeah.
0:08:07 > 0:08:09And the brulee - what are you using? What sugar?
0:08:09 > 0:08:11Caster sugar.
0:08:11 > 0:08:13But it'll be interesting to see what its like in the grill,
0:08:13 > 0:08:16cos I'm used to the blowtorch method.
0:08:16 > 0:08:19Well, not everybody's got a blowtorch.
0:08:19 > 0:08:22Tamal's putting more than just fruit at the bottom.
0:08:22 > 0:08:25A rhubarb compote and then little bits of stem ginger in there as well
0:08:25 > 0:08:26and then maybe some rhubarb crisps -
0:08:26 > 0:08:28but they haven't really worked out,
0:08:28 > 0:08:30so I might not put them in, so don't tell anyone.
0:08:30 > 0:08:33Tamal's doing everything to ensure his custard
0:08:33 > 0:08:36complements his rhubarb and ginger base perfectly.
0:08:36 > 0:08:39Now, tell us about your actual custard.
0:08:39 > 0:08:40What's different about it?
0:08:40 > 0:08:43The actual custard mix is a two-to-one mix
0:08:43 > 0:08:45of double cream and creme fraiche
0:08:45 > 0:08:49with some ginger syrup from the stem ginger in there as the sweetener.
0:08:49 > 0:08:52I like the idea. I think the blend of the stem ginger
0:08:52 > 0:08:54with the rhubarb should be beautiful,
0:08:54 > 0:08:56but it's all down to the poaching, really.
0:08:56 > 0:08:57It is down to the poaching.
0:08:57 > 0:09:00- I want you to have brulees, not scrambled egg.- Good luck.
0:09:00 > 0:09:02- Cheers.- See you.- See you later.
0:09:03 > 0:09:05I've practised a fair amount this week.
0:09:05 > 0:09:07I was happy with the brulees from the beginning,
0:09:07 > 0:09:09I did them another time, just to reassure myself,
0:09:09 > 0:09:11so it shouldn't be too bad, actually.
0:09:11 > 0:09:14As confident an exterior as I can give.
0:09:15 > 0:09:18Paul is scattering flaked almonds on the top of his custard
0:09:18 > 0:09:21and flavouring it with an almond liqueur.
0:09:21 > 0:09:22Knock it back in one, Mary.
0:09:24 > 0:09:27It's very strong, but it's definitely strong of almonds.
0:09:27 > 0:09:31- It's lovely.- I wanted the brulee to be more of an adult-themed brulee
0:09:31 > 0:09:32with the almond liqueur in it.
0:09:32 > 0:09:34It was nice and subtle and it was something
0:09:34 > 0:09:38you could eat the whole pot without feeling it was too much, too rich.
0:09:38 > 0:09:41- Right. We look forward to them. - OK, thank you.
0:09:45 > 0:09:49Before the bakers can top their brulees with a layer of caramel,
0:09:49 > 0:09:51they need to cook the custard.
0:09:51 > 0:09:54The traditional way is with a bain-marie.
0:09:54 > 0:09:56Basically, it's a more gentle way of cooking them,
0:09:56 > 0:09:58cos the water can only get to 100 degrees,
0:09:58 > 0:09:59so it means the ramekins
0:09:59 > 0:10:02are surrounded by a bath that's at 100 degrees -
0:10:02 > 0:10:04so they can't get any hotter than that.
0:10:04 > 0:10:07The time between it being undercooked and overcooked...
0:10:07 > 0:10:09The window is really small.
0:10:16 > 0:10:19The trick of gauging if the custard is cooked
0:10:19 > 0:10:20is to give it a shake.
0:10:22 > 0:10:24The wobble should be like my backside.
0:10:24 > 0:10:27Too little time in the oven and it won't have set.
0:10:27 > 0:10:30I got that wobble in the centre, which I'm looking for.
0:10:30 > 0:10:33Too much time and it will turn into scrambled egg.
0:10:33 > 0:10:35Definitely not set.
0:10:36 > 0:10:37They're a bit overwobbly.
0:10:38 > 0:10:41I've got to chill them right down now.
0:10:41 > 0:10:44- HE MIMICS TRUMPET - Oh, yes.
0:10:44 > 0:10:46- How is your wobble? - Hot, hot, hot.
0:10:46 > 0:10:48Your brulees that is.
0:10:48 > 0:10:49That's perfect.
0:10:50 > 0:10:52Where are your brulees? Where are they?
0:10:52 > 0:10:55- In the freezer, because I had to take drastic action.- Why?
0:10:55 > 0:10:57Because they were still wobbling.
0:10:57 > 0:11:00Cos I was testing the wobble as to whether the wobble was like that.
0:11:00 > 0:11:01What wobble you looking for?
0:11:01 > 0:11:03Are you looking for a Kim Kardashian?
0:11:03 > 0:11:05You looking for a Jessica Rabbit?
0:11:05 > 0:11:07- What are you looking for? - I was going for...
0:11:07 > 0:11:08The right wobble would be...
0:11:08 > 0:11:10that.
0:11:10 > 0:11:12That's a brief wobble.
0:11:12 > 0:11:14These have got to come out.
0:11:15 > 0:11:18Not looking good, not looking good.
0:11:19 > 0:11:21They've not worked.
0:11:24 > 0:11:26Did you put them in there longer, then?
0:11:26 > 0:11:29No, same time as I always do at home, but they've not done it.
0:11:29 > 0:11:31Are you going to put them in for longer, then?
0:11:31 > 0:11:34No, because it's just going to burn, then, isn't it?
0:11:34 > 0:11:36Are they supposed to crack?
0:11:36 > 0:11:40No. You can see the way they've gone, they've just not set at all.
0:11:40 > 0:11:41Damn.
0:11:43 > 0:11:47In Flora's oven there's more than just custard to worry about.
0:11:49 > 0:11:51I'm tuilling.
0:11:51 > 0:11:52I'm just about on track.
0:11:52 > 0:11:55As long as these can cook
0:11:55 > 0:11:57and dry out in time.
0:11:57 > 0:11:59Flora's tuille biscuits
0:11:59 > 0:12:02will accompany her rhubarb and custard creme brulees.
0:12:02 > 0:12:05You do know this is a creme brulee challenge?
0:12:05 > 0:12:07I'm doing tuilles as a creme brulee challenge
0:12:07 > 0:12:10and I'm doing rhubarb crisps as the creme brulee challenge.
0:12:10 > 0:12:12What are these, Flora?
0:12:12 > 0:12:14Those are a very fine pair of spectacles.
0:12:14 > 0:12:15Or cuffs?
0:12:15 > 0:12:18- I like my food to have multiple... - Just a minute, you may break them.
0:12:18 > 0:12:21- If you break them, Mel... - Are these being used for your thing?
0:12:21 > 0:12:24- Yes!- They were maybe going to be, but...- I'm so sorry!
0:12:24 > 0:12:27I thought they were just trial runs. I'm so sorry, Flora.
0:12:28 > 0:12:30Bakers, you've got 15 minutes.
0:12:30 > 0:12:3315 minutes, you un-brulee lot.
0:12:34 > 0:12:36This is the bruleeing bit.
0:12:36 > 0:12:38This makes them what they are,
0:12:38 > 0:12:40otherwise they're just pots of creme.
0:12:41 > 0:12:43I'm trying to evenly spread the sugar, really,
0:12:43 > 0:12:46so it caramelises properly.
0:12:46 > 0:12:48I'm doing it, I think, quite a different way,
0:12:48 > 0:12:51which is to caramelise the sugar, let it cool down
0:12:51 > 0:12:54and then whizz it back up into sugar and then put that on top.
0:12:54 > 0:12:57Then it only needs a short amount of time under the grill.
0:13:04 > 0:13:05I want to put these on top.
0:13:05 > 0:13:08My caramel - it's very cold in here, so it sets quite quick.
0:13:14 > 0:13:16Please fit.
0:13:17 > 0:13:20Yes! Oh, come on.
0:13:20 > 0:13:23Under the grill, just seconds could be the difference
0:13:23 > 0:13:25between a crisp caramel topping...
0:13:25 > 0:13:26Burning flesh.
0:13:26 > 0:13:28..and one that's burned.
0:13:34 > 0:13:36Watch them like a hawk.
0:13:40 > 0:13:43I feel like I'm sat here like David Attenborough.
0:13:43 > 0:13:46"If we just sit very quietly here,
0:13:46 > 0:13:48"we'll soon see the brulees coming out."
0:13:49 > 0:13:52Oh, nearly, nearly, nearly.
0:13:52 > 0:13:54All cooked through nicely.
0:13:54 > 0:13:56Nice colour, so I'm happy with that.
0:13:56 > 0:13:58I did not caramelise them.
0:13:58 > 0:14:00I forgot to heat the grill.
0:14:00 > 0:14:02- You what?- I forgot to heat the grill.- Oh.
0:14:05 > 0:14:09Bakers, you've got two minutes left on your Signature Challenge.
0:14:09 > 0:14:10Two minutes?
0:14:10 > 0:14:12Don't be ridiculous.
0:14:14 > 0:14:15Bit more.
0:14:20 > 0:14:22All right, I've got to bring them out anyway.
0:14:26 > 0:14:29Ah! Where am I going? Where am I going?
0:14:31 > 0:14:33Be careful.
0:14:40 > 0:14:43OK, bakers, that's it. Time is up.
0:14:43 > 0:14:45Please stop tinkering with your brulees now
0:14:45 > 0:14:48and move them to the end of your benches.
0:15:03 > 0:15:04They've got a nice snap on the top.
0:15:04 > 0:15:07- Looks a bit grainy inside with the sugar.- Yeah.
0:15:09 > 0:15:12The combination of flavours is very good indeed
0:15:12 > 0:15:13and you should be delighted that
0:15:13 > 0:15:16that fruit at the bottom is totally separate,
0:15:16 > 0:15:20but the one fault is that it is a little bit separated, the custard.
0:15:20 > 0:15:22The flavour's fantastic with the cinnamon.
0:15:27 > 0:15:31HOLLOW TAPPING That is the right amount on top.
0:15:31 > 0:15:33- Scrambled egg.- As I suspected.
0:15:33 > 0:15:34Boozy scrambled egg, but tasty.
0:15:34 > 0:15:35PAUL COUGHS
0:15:35 > 0:15:39- Too strong.- Wow, that's probably been part of the problem.
0:15:39 > 0:15:40The alcohol.
0:15:40 > 0:15:43It's the first brulee that's ever given me a hangover.
0:15:43 > 0:15:45For that, I commend you, sir.
0:15:49 > 0:15:51How pretty they look.
0:15:51 > 0:15:53The actual caramel on the top...
0:15:53 > 0:15:56HOLLOW TAPPING ..sounds good.
0:15:56 > 0:15:57And the rhubarb is down at the bottom.
0:15:57 > 0:15:59Rhubarb's at the bottom.
0:15:59 > 0:16:01I didn't think it had set.
0:16:02 > 0:16:04It needed another... five minutes, perhaps?
0:16:04 > 0:16:07When you got it out, did you give it a shake?
0:16:07 > 0:16:09A bit too much of a wobble going on.
0:16:18 > 0:16:20That's just about the right thickness.
0:16:20 > 0:16:22That is just set
0:16:22 > 0:16:25and there's not a bubble in sight.
0:16:25 > 0:16:27I think the custard is absolutely perfect.
0:16:27 > 0:16:28Good.
0:16:28 > 0:16:31I think the caramel is perfect.
0:16:31 > 0:16:33However...
0:16:33 > 0:16:36I do have issues with the pomegranate.
0:16:36 > 0:16:39You almost ruined it by putting them down at the bottom.
0:16:39 > 0:16:41- Right, OK.- Ian should stick to pomegranate one way.
0:16:41 > 0:16:45- Yes.- Or no way.- No way! - HE LAUGHS
0:16:53 > 0:16:56I can't see the gloss and shine
0:16:56 > 0:16:57from the caramel on top.
0:16:57 > 0:16:59Did you put the caramel on top?
0:16:59 > 0:17:01- I did, I tell you, I ran out of time.- It needed longer in the oven.
0:17:01 > 0:17:04- Yeah, I just ran out of time. - And you have a liquid too.
0:17:04 > 0:17:06- I do, yeah. I thought that would be the case.- Bru-lake!
0:17:06 > 0:17:08I think it's a huge mistake
0:17:08 > 0:17:11to put desiccated coconut on top of the caramel.
0:17:11 > 0:17:13It all comes down to the bake for me,
0:17:13 > 0:17:16- and it's just not good enough. - No. Absolutely. All right.
0:17:23 > 0:17:26I think, overall, you have an issue with the graining of the...
0:17:26 > 0:17:29Well, there's no caramel. It's just sugar on top of custard.
0:17:29 > 0:17:31That is a set custard
0:17:31 > 0:17:33and that's what we've been wanting.
0:17:33 > 0:17:35Now, that holds its shape.
0:17:35 > 0:17:37I think the flavour is delicious.
0:17:37 > 0:17:39The custard is fantastic too.
0:17:39 > 0:17:40SHE WHISPERS: Yeah!
0:17:44 > 0:17:46I think my biggest issue, when you look at all of these,
0:17:46 > 0:17:49- is the caramel. - Yes.- Needed longer.
0:17:49 > 0:17:50I can see the blackberries.
0:17:50 > 0:17:53One or two have perhaps bled a little.
0:17:53 > 0:17:56What's actually happened is it's the water coming from the fruit
0:17:56 > 0:17:58that breaks up the custard...
0:17:58 > 0:18:01- Right.- ..and that's why it looks, in parts, like scrambled egg.
0:18:05 > 0:18:07I can see...
0:18:08 > 0:18:12..I might be wrong, but the actual custard is...
0:18:12 > 0:18:15- Oh, dear.- ..hasn't set.- Yep.
0:18:15 > 0:18:17- That's soup.- Bru-lake again.
0:18:17 > 0:18:19How did you do that?
0:18:19 > 0:18:22Well, they were in the oven for half an hour.
0:18:22 > 0:18:25- Was it on? - SHE LAUGHS
0:18:25 > 0:18:26- Half an hour?- Yeah.
0:18:26 > 0:18:29When you stir the custard with the liquorice,
0:18:29 > 0:18:31it over powers it for me.
0:18:31 > 0:18:33I like the flavour, I like liquorice -
0:18:33 > 0:18:35but it's a shame you didn't turn the oven on.
0:18:43 > 0:18:46I think the rhubarb is delicious.
0:18:46 > 0:18:48It's quite sharp.
0:18:48 > 0:18:50Blends really well with the ginger.
0:18:50 > 0:18:53So, overall, your flavour combinations are spot on.
0:18:53 > 0:18:56The custard - it's kept its shape.
0:18:56 > 0:18:58It's like velvet all the way through.
0:18:58 > 0:18:59I think that's pretty good.
0:18:59 > 0:19:01Lovely flavours.
0:19:01 > 0:19:03HE LAUGHS
0:19:03 > 0:19:05- Thank you very much.- Thank you.
0:19:11 > 0:19:13They really liked the flavours,
0:19:13 > 0:19:16the custard was set just right - so, yeah, really pleased.
0:19:16 > 0:19:18I've done 20 or 30 at home,
0:19:18 > 0:19:21they didn't blow up like they did in the oven at home.
0:19:21 > 0:19:23They were creamy and smooth and the flavour was fine.
0:19:23 > 0:19:26So, what went wrong? I don't know.
0:19:26 > 0:19:29It was on. The oven was on.
0:19:29 > 0:19:30SHEEP BLEATS
0:19:33 > 0:19:36The second dessert challenge is a mystery from Spain...
0:19:36 > 0:19:37via Austria.
0:19:37 > 0:19:40Welcome, bakers, to your fourth technical challenge.
0:19:40 > 0:19:42A fiendish challenge set by Mary, no less.
0:19:42 > 0:19:44Any words of advice?
0:19:45 > 0:19:47Read the recipe thoroughly,
0:19:47 > 0:19:53and then try and visualise EXACTLY what it should look like at the end.
0:19:53 > 0:19:55She's gone very New Age, hasn't she?
0:19:55 > 0:19:56I'm going to ask you to leave now
0:19:56 > 0:19:58and attend that intergenerational foam party in Woking
0:19:58 > 0:20:00I know you're gagging on going to.
0:20:00 > 0:20:03- Have a good time, guys. - Take it easy!- Foam up!
0:20:03 > 0:20:05Remember - loads of bubble, lots of trouble.
0:20:05 > 0:20:08So, what they would like you to do today
0:20:08 > 0:20:11is make Mary's version
0:20:11 > 0:20:13of Spanische Windtorte.
0:20:13 > 0:20:14That's right.
0:20:14 > 0:20:16Sounds like something I went to the doctor for
0:20:16 > 0:20:18when I was on holiday in Majorca.
0:20:18 > 0:20:20Now, this is the mother ship
0:20:20 > 0:20:21of the meringue cake.
0:20:21 > 0:20:23Two types of meringue, cream,
0:20:23 > 0:20:26strawberries and raspberries.
0:20:26 > 0:20:29The other thing you need to know about this Spanische Windtorte
0:20:29 > 0:20:30is it's Austrian.
0:20:30 > 0:20:32You've got four hours on your bake.
0:20:32 > 0:20:34- On your marks... - Get set...- Bake!
0:20:40 > 0:20:42Never heard of this before at all.
0:20:42 > 0:20:44It's just because I don't know how it looks like, really,
0:20:44 > 0:20:47and how it's supposed to look like. I can only imagine.
0:20:47 > 0:20:49The instructions are very vague.
0:20:49 > 0:20:51Sort of, "make this" and "make that",
0:20:51 > 0:20:53so you have to know how to make it.
0:20:55 > 0:20:58Mary, what were you thinking setting this as a technical challenge?
0:20:58 > 0:21:00Those poor bakers!
0:21:00 > 0:21:03We are testing them on their meringue skills.
0:21:03 > 0:21:06Cos they've got to make the French meringue and the Swiss meringue
0:21:06 > 0:21:09and be able to build this construction
0:21:09 > 0:21:11so it supports itself
0:21:11 > 0:21:12and looks elegant
0:21:12 > 0:21:15and beautifully decorated with violets.
0:21:15 > 0:21:18Oh, yes. Let's see what sort of cut I get in this.
0:21:18 > 0:21:21You've got that lovely crunch as you put the knife through
0:21:21 > 0:21:24and then the lovely softness of the cream in the middle.
0:21:26 > 0:21:28It's just a meringue fest, isn't it?
0:21:28 > 0:21:30Two different textures,
0:21:30 > 0:21:31that soft marshmallowy
0:21:31 > 0:21:34with the outer crust coming from the Swiss meringue
0:21:34 > 0:21:37and that beautiful crunchy French meringue.
0:21:37 > 0:21:38It's very rewarding.
0:21:38 > 0:21:41I just hope they've read the recipe thoroughly.
0:21:44 > 0:21:46I haven't done many Austrian desserts.
0:21:46 > 0:21:48Is Angel Delight Austrian?
0:21:48 > 0:21:51What's familiar is the meringue,
0:21:51 > 0:21:52so I'm going to start from there.
0:21:52 > 0:21:55Mary's recipe asks for the French meringue
0:21:55 > 0:21:57to form the structure of the Windtorte.
0:21:57 > 0:22:00I've just got to get this whisked up so it's pipeable,
0:22:00 > 0:22:02so at least I know it's got to be pretty thick.
0:22:02 > 0:22:06A classic mix of egg whites and sugar whisked until stiff.
0:22:06 > 0:22:11So, we've got to make two meringue discs to start with.
0:22:11 > 0:22:13The caster sugar should be added a spoon at a time
0:22:13 > 0:22:16to form a thick, glossy structure.
0:22:16 > 0:22:17HE WHISTLES
0:22:19 > 0:22:23The layers must be evenly piped if they're to stack neatly.
0:22:23 > 0:22:24It doesn't say anything about
0:22:24 > 0:22:26how tall your rings should be,
0:22:26 > 0:22:28which is a bit worrying,
0:22:28 > 0:22:30but I want them to be fairly tall.
0:22:32 > 0:22:34Timing and temperature are critical.
0:22:34 > 0:22:38Overbaked meringue will crack and lose its white sheen.
0:22:38 > 0:22:41I'm totally praying every time I put something in.
0:22:41 > 0:22:43Every time I put something in, I'm fully praying.
0:22:45 > 0:22:48It just says, "make violets". 13 violets.
0:22:49 > 0:22:51Violet, violet, violet...
0:22:52 > 0:22:55I'm trying to remember what a violet looks like.
0:22:55 > 0:22:57The last couple of days, I've been looking into edible flowers.
0:22:57 > 0:22:59Not a violet, unfortunately.
0:22:59 > 0:23:00Have you ever seen a violet?
0:23:00 > 0:23:02I think it's a flower.
0:23:11 > 0:23:12They're crumbling.
0:23:12 > 0:23:15It's probably cracked a bit more than I thought. It just gets messy.
0:23:17 > 0:23:22Put two meringue rings, one by one, on top of this.
0:23:22 > 0:23:26So, these have got to stack on top of that with extra meringue on it.
0:23:26 > 0:23:28That's going to be a bit of a pain.
0:23:30 > 0:23:32The Windtorte's fragile foundations
0:23:32 > 0:23:34should be cemented and coated
0:23:34 > 0:23:36with the remaining French meringue.
0:23:36 > 0:23:38It's the most feminine version of plastering
0:23:38 > 0:23:40you could imagine, isn't it?
0:23:43 > 0:23:47"Bake the shell and the remaining meringue disc again."
0:23:49 > 0:23:52It doesn't say, "Take it off the cake stand."
0:23:56 > 0:23:58Each time it goes in the oven,
0:23:58 > 0:24:01the risk of a ruined meringue is increased.
0:24:01 > 0:24:04Following the instructions, I'm making...
0:24:05 > 0:24:07..Swiss meringue for the decoration.
0:24:07 > 0:24:09I'm going to just whisk it over the hot water.
0:24:11 > 0:24:14Swiss meringue must be heated gently as it's mixed
0:24:14 > 0:24:17to give it its distinctive marshmallowy middle.
0:24:17 > 0:24:21Well, I've whisked up the egg whites and the sugar over a bain-marie.
0:24:21 > 0:24:23It's got to reach 70 degrees centigrade.
0:24:23 > 0:24:24You've got to have a good consistency,
0:24:24 > 0:24:27but you've got to make sure the sugar's dissolved.
0:24:27 > 0:24:29Once it's got to 70 degrees, you take it off and then,
0:24:29 > 0:24:30I think, as far as I know,
0:24:30 > 0:24:33you keep whisking it until it's really cooled down quite a lot.
0:24:33 > 0:24:36I'm trying to get it quite thick and glossy, I guess.
0:24:36 > 0:24:38Just like a Labrador.
0:24:38 > 0:24:41Bakers, you've got one hour left on the clock.
0:24:51 > 0:24:52The cake stand's hot!
0:24:52 > 0:24:55SHE LAUGHS
0:24:55 > 0:24:58"Pipe a decorative border around the base, middle
0:24:58 > 0:25:00"and top of the meringue shell
0:25:00 > 0:25:04"and around the edge and middle of the remaining disc."
0:25:05 > 0:25:06Right.
0:25:08 > 0:25:11When it comes to piping, it's all about precision.
0:25:11 > 0:25:15Mary and Paul will be looking for a neat, ornate finish.
0:25:15 > 0:25:17I'm making the lid.
0:25:17 > 0:25:19If I decorate that up,
0:25:19 > 0:25:20then I just lift it up
0:25:20 > 0:25:22and it should be slightly...
0:25:22 > 0:25:24SHE EXHALES SHARPLY
0:25:29 > 0:25:30Argh!
0:25:36 > 0:25:38OK, bakers, gale force warning.
0:25:38 > 0:25:40Windtorte in 30 minutes, thank you.
0:25:40 > 0:25:42Windtorte in 30.
0:25:42 > 0:25:43SHE MIMICS TRUMPET NOTE
0:25:43 > 0:25:44OK, it's soft.
0:25:47 > 0:25:50- Still...- OK. Keep it shut, keep it shut. Let's leave it in there.
0:25:50 > 0:25:53I want to see happy Alvin.
0:25:53 > 0:25:55I'm going to bring it up to 150.
0:25:55 > 0:25:56Is that wise?
0:25:56 > 0:25:58Let's be brave.
0:26:01 > 0:26:03Look at that.
0:26:10 > 0:26:13Setting aside their meringues to cool...
0:26:13 > 0:26:16- These are piddly little strawberries, aren't they?- Yeah.
0:26:16 > 0:26:19..the bakers still have to whip up a cream and fruit filling,
0:26:19 > 0:26:21being careful not to let it curdle.
0:26:21 > 0:26:23So, now I've gone and over-beaten the cream.
0:26:23 > 0:26:26A pretty simple step in the process.
0:26:33 > 0:26:36Burned it a little bit, but there you go.
0:26:36 > 0:26:39SHE MIMICS BELL RINGING Meringue, my lord?
0:26:39 > 0:26:41You've got two minutes to go, bakers.
0:26:41 > 0:26:43Two minutes to go.
0:26:49 > 0:26:51Does it say "V?"
0:26:51 > 0:26:54No, it says, "Fill the meringue case with a shell,
0:26:54 > 0:26:57"top with the meringue disc."
0:26:57 > 0:26:59It doesn't say HOW.
0:26:59 > 0:27:01Well, a disc tends to be a flat disc.
0:27:15 > 0:27:16Very shaky.
0:27:28 > 0:27:33- IN FAUX AUSTRIAN ACCENT: - The Spanische Windtorte challenge is over, my darlings.
0:27:33 > 0:27:35Please bring up your delicious meringues
0:27:35 > 0:27:37and pop them behind the photos of yourself. Well done.
0:27:37 > 0:27:39Well done, guys.
0:27:39 > 0:27:40Mary and Paul are looking for
0:27:40 > 0:27:43crisp rings of French meringue stacked high,
0:27:43 > 0:27:46neatly piped Swiss meringue decoration
0:27:46 > 0:27:48and delicate fondant violets.
0:27:49 > 0:27:55These Windtortes should be an extravaganza of beautiful meringue,
0:27:55 > 0:27:59decorated with delicate little violets.
0:27:59 > 0:28:01OK, shall we start from this side, Mary?
0:28:01 > 0:28:02Interesting lid.
0:28:02 > 0:28:04Not that easy to cut into this.
0:28:08 > 0:28:10It tastes very good
0:28:10 > 0:28:14and there are very good, crisp layers of the French meringue.
0:28:14 > 0:28:16- The Swiss meringue is a little bit too sticky...- It's tacky.
0:28:16 > 0:28:19..but it's got a great shine to it, though.
0:28:19 > 0:28:21The violets are a little bit clumsy.
0:28:21 > 0:28:25This one looks quite neat, doesn't it? Uniform. Very pretty.
0:28:25 > 0:28:28I would say the violets were different, but they're all even.
0:28:28 > 0:28:30- It does taste very, very good. - It tastes lovely.
0:28:30 > 0:28:32I do like the French meringue.
0:28:32 > 0:28:33That's delicious.
0:28:33 > 0:28:35Now, this is a real giant
0:28:35 > 0:28:40and this is the first one that we've got slightly more delicate violets.
0:28:40 > 0:28:42There's a lot of layers in this as well.
0:28:44 > 0:28:45Tastes great.
0:28:45 > 0:28:48The French meringue is beautifully crisp.
0:28:48 > 0:28:49Both meringues are delicious.
0:28:49 > 0:28:53Moving on...a bit of contemporary art there, Mary.
0:28:53 > 0:28:55It's got a good height to it as well and it is fairly even.
0:28:57 > 0:29:00Both meringues are very, very good. They taste great.
0:29:00 > 0:29:01It looks the part.
0:29:01 > 0:29:04Now, this one looks more like something my nan makes.
0:29:04 > 0:29:07It's been in the oven a little bit too long and turned it ivory.
0:29:07 > 0:29:10And the little violets are a little bit different.
0:29:10 > 0:29:12They are almost indistinguishable
0:29:12 > 0:29:14between the French and Swiss meringues.
0:29:16 > 0:29:19You don't really notice a difference, do you?
0:29:19 > 0:29:21It's been dried out a little too much.
0:29:21 > 0:29:23This is very neat, isn't it?
0:29:23 > 0:29:25It's a very good height
0:29:25 > 0:29:29and a very good attempt of the little flowers.
0:29:31 > 0:29:33Both meringues are good.
0:29:33 > 0:29:36I'm not convinced about the French meringue.
0:29:36 > 0:29:37I think it's a little on the chewy side,
0:29:37 > 0:29:39but the whole effect is very good.
0:29:39 > 0:29:41It's very skilfully done.
0:29:41 > 0:29:43Right, I like this one. Quite neat.
0:29:43 > 0:29:45Very elegant too.
0:29:45 > 0:29:47It's only showing us one style of piping.
0:29:50 > 0:29:52The French meringue is firm
0:29:52 > 0:29:55and the Swiss meringue is a little bit soft.
0:29:55 > 0:29:58Mm. Yeah, they are.
0:29:58 > 0:29:59This is a little bit of a mess.
0:29:59 > 0:30:01The French meringue is crisp,
0:30:01 > 0:30:04but it's a little bit chewy in the middle.
0:30:04 > 0:30:07The Swiss meringue is very, very sticky.
0:30:07 > 0:30:09It needed longer in the oven.
0:30:09 > 0:30:11The thing that lets it down is the Swiss meringue.
0:30:11 > 0:30:14It's the mixing of it and the piping of it. It doesn't look very good.
0:30:14 > 0:30:15The last one.
0:30:15 > 0:30:16Nice and straight.
0:30:16 > 0:30:18The flowers are all different sizes.
0:30:18 > 0:30:20They've had a problem with the Swiss meringue.
0:30:20 > 0:30:22See the way it's mixed and split again? It looks rough.
0:30:22 > 0:30:24It is dry.
0:30:25 > 0:30:29The French meringue is marshmallowy in the middle, like a pavlova,
0:30:29 > 0:30:31not quite dried out enough,
0:30:31 > 0:30:34and the Swiss meringue is done beautifully -
0:30:34 > 0:30:37apart from maybe a little bit overmixed.
0:30:39 > 0:30:42But whose Windtorte has blown Mary and Paul away?
0:30:42 > 0:30:44In ninth place is this one.
0:30:44 > 0:30:47A little overbaked and too dried out.
0:30:47 > 0:30:49Eighth place is this one.
0:30:49 > 0:30:51It needed longer in the oven.
0:30:51 > 0:30:54It's very, very sticky inside. Cream was slightly overwhipped.
0:30:54 > 0:30:55Mat is seventh,
0:30:55 > 0:30:56Sandy sixth,
0:30:56 > 0:30:57Tamal fifth
0:30:57 > 0:30:59and Ian is fourth.
0:30:59 > 0:31:02And, in third place, this one.
0:31:02 > 0:31:06Very good height here and we had lovely flowers.
0:31:06 > 0:31:07In second place is...
0:31:08 > 0:31:10..this one, well done.
0:31:10 > 0:31:13The French meringue is good, the Swiss meringue's not bad at all.
0:31:13 > 0:31:15And in first place...
0:31:15 > 0:31:17APPLAUSE Well done.
0:31:18 > 0:31:20This was a good height,
0:31:20 > 0:31:23you made a good attempt at the flowers,
0:31:23 > 0:31:25there's a good flavour.
0:31:25 > 0:31:26We enjoyed it. Well done.
0:31:26 > 0:31:27Thank you.
0:31:27 > 0:31:30First. Complete shock.
0:31:30 > 0:31:32Stroke of luck.
0:31:33 > 0:31:36Technicals have been really good so far, actually.
0:31:36 > 0:31:38I've had two seconds and a third, so that's...
0:31:38 > 0:31:41And a sixth, but we won't talk about that.
0:31:41 > 0:31:44I produced what they wanted, just the ugly version.
0:31:44 > 0:31:46The pressure gets to you in there and you kind of forget.
0:31:46 > 0:31:49Slow down, and it still has to look pretty.
0:31:49 > 0:31:50So, yeah, I'm learning every week.
0:31:53 > 0:31:56I've got one more challenge for tomorrow,
0:31:56 > 0:31:58but it needs to be absolutely perfect,
0:31:58 > 0:32:00I think, tomorrow for me not to exit.
0:32:06 > 0:32:08One dessert challenge remaining.
0:32:08 > 0:32:10At the end of two challenges,
0:32:10 > 0:32:11who do you think's looking good?
0:32:11 > 0:32:13I think Ian is having a strong week.
0:32:13 > 0:32:14Off the back of being Star Baker twice,
0:32:14 > 0:32:16he's doing really well this week too.
0:32:16 > 0:32:18He doesn't get fazed, it seems.
0:32:18 > 0:32:20I think Tamal had a good day.
0:32:20 > 0:32:21His Signature was very good.
0:32:21 > 0:32:23Ugne, I think she did very well.
0:32:23 > 0:32:25- Who is in trouble?- Mat.
0:32:25 > 0:32:28Although his custard was different with the coconut,
0:32:28 > 0:32:31I didn't like the coconut on top.
0:32:31 > 0:32:32And Sandy...
0:32:32 > 0:32:35Well, you could pour her custard. It was pouring custard.
0:32:35 > 0:32:37- I did. I poured it into my mouth. - It certainly hadn't set so...
0:32:37 > 0:32:40Alvin was ninth in the technical.
0:32:40 > 0:32:42Bit of a shock, because Alvin's normally on it
0:32:42 > 0:32:45and he didn't bake very well on his Signature, his brulee.
0:32:45 > 0:32:47Nadiya really did go from top to bottom and bottom to top.
0:32:47 > 0:32:50Nadiya, in her Signature, the bake was pretty good
0:32:50 > 0:32:52and then, in the technical, she came eighth.
0:32:52 > 0:32:54Paul and his brulee, scrambled egg inside -
0:32:54 > 0:32:56and yet, in the technical, he came first.
0:32:56 > 0:32:57It all seems a bit muddly,
0:32:57 > 0:33:01- as if anything could happen to anyone. Is that right?- Yes.
0:33:05 > 0:33:07For today's Showstopper challenge,
0:33:07 > 0:33:09Paul and Mary would very much like you
0:33:09 > 0:33:13to bake a towering tin-ferno of baked cheesecakes.
0:33:13 > 0:33:16Now, they are expecting at least three tiers,
0:33:16 > 0:33:17decorate them any which way you like,
0:33:17 > 0:33:19they can be any shape you want,
0:33:19 > 0:33:21but they should be sweet, not savoury, please.
0:33:21 > 0:33:24And you've got four-and-a-half hours, so on your marks...
0:33:24 > 0:33:26- Get set...- Bake.
0:33:29 > 0:33:32With cheesecakes, lots of things can go wrong.
0:33:32 > 0:33:35I like cheesecakes, but baked ones I've never really dabbled into.
0:33:35 > 0:33:37There's a lot more processes to do with a baked cheesecake.
0:33:37 > 0:33:40You have a lot more watching in the oven, a lot more time,
0:33:40 > 0:33:42whereas a cold set one is in the fridge overnight
0:33:42 > 0:33:44and ready the next day whenever you need it.
0:33:44 > 0:33:46I don't think I put down on my list
0:33:46 > 0:33:48of what temperature to put the oven on.
0:33:51 > 0:33:53Most of the bakers are making a biscuit base
0:33:53 > 0:33:56by mixing flour, butter and sugar.
0:33:56 > 0:33:58There's different types of bases
0:33:58 > 0:33:59they can choose on a cheesecake, really.
0:33:59 > 0:34:01You've got pastry and you've got biscuit.
0:34:01 > 0:34:05I don't mind any of them as long as it's good and even and consistent.
0:34:05 > 0:34:08So, we're really throwing it at them this time.
0:34:08 > 0:34:10Three different cheesecakes,
0:34:10 > 0:34:12three different sizes,
0:34:12 > 0:34:14three different baking times.
0:34:14 > 0:34:16Quite difficult.
0:34:16 > 0:34:21Today, I'm making a trio of spicy and herby cheesecakes.
0:34:21 > 0:34:23So, some...
0:34:23 > 0:34:26I don't know, maybe some slightly risque flavours.
0:34:26 > 0:34:28Ian's trio of cheesecakes will include
0:34:28 > 0:34:31Sichuan peppercorns, rosemary and tarragon.
0:34:31 > 0:34:33- Good morning, Ian.- Morning, morning.
0:34:33 > 0:34:35Interesting. Apple and tarragon?
0:34:37 > 0:34:39It's one that surprised me.
0:34:39 > 0:34:42I mean bananas and basil go quite well together.
0:34:42 > 0:34:45- OK.- There are a few things which can go, fruits and herbs.
0:34:45 > 0:34:49It's a bit of alchemy going on today in these three bakes.
0:34:49 > 0:34:51That's quite adventurous.
0:34:51 > 0:34:53Yeah.
0:34:53 > 0:34:56Ian isn't alone in his adventure with herbs.
0:34:56 > 0:34:59I'm doing honey and rosemary. I can't remember what he...
0:34:59 > 0:35:02He's not doing just plain rosemary, it's with something else.
0:35:02 > 0:35:04So, hopefully they'll be different enough
0:35:04 > 0:35:07that they won't be making direct comparisons.
0:35:07 > 0:35:09Tamal's rosemary and honey cheesecake
0:35:09 > 0:35:12will be stacked under layers of hazelnut praline and mango,
0:35:12 > 0:35:13but it's not a challenge
0:35:13 > 0:35:15he's particularly been looking forward to.
0:35:15 > 0:35:18For you, what is the most difficult part of this?
0:35:18 > 0:35:21The bake on the mango cheesecake has been quite tricky.
0:35:21 > 0:35:24The mix has got quite a lot of egg in it,
0:35:24 > 0:35:26but getting the set just right has been a little bit tricky,
0:35:26 > 0:35:29- so that's the one I'm... - So, we'll watch out for that one.
0:35:29 > 0:35:31- Shouldn't have told you that, should I?- Shouldn't.
0:35:31 > 0:35:34- Eagle eyes.- Damn. - Thank you very much, indeed.
0:35:34 > 0:35:35So, with this one, what I'm aiming for...
0:35:35 > 0:35:38Why I'm doing everything by hand is...
0:35:38 > 0:35:40When I hold it together, if I prod it,
0:35:40 > 0:35:42it should sort of collapse.
0:35:42 > 0:35:44If it's too loose it means I need to add some more butter.
0:35:44 > 0:35:46On top of Alvin's crumbly bases
0:35:46 > 0:35:48will be blueberry, mixed berry
0:35:48 > 0:35:50and lemon meringue cheesecakes.
0:35:50 > 0:35:51What was your inspiration for all of this?
0:35:51 > 0:35:54They're the cheesecakes that my family love.
0:35:54 > 0:35:56This one's for my son - the blueberry one, he loves it.
0:35:56 > 0:35:59He's two-and-a-half, but he'll take a slice, he'll have a go at it.
0:35:59 > 0:36:03The lemon has got to be for my wife, cos she loves anything with lemon,
0:36:03 > 0:36:05and the middle one's for my daughter, who is fond of berries.
0:36:05 > 0:36:07Are you going to be all right for time?
0:36:07 > 0:36:10I'm hoping so, that's why I really want to go in now and go in there.
0:36:10 > 0:36:13OK, because it's all about getting the toppings on cool and...
0:36:13 > 0:36:16Yes, absolutely, and I'm having trouble with times lately, so...
0:36:16 > 0:36:18OK. Yes, you have.
0:36:18 > 0:36:20Paul, Ugne, Sandy and Nadiya
0:36:20 > 0:36:23are all baking pastry bases.
0:36:23 > 0:36:24I tried a biscuit base,
0:36:24 > 0:36:27where you make the biscuits, crush them and stick them in.
0:36:27 > 0:36:29In terms of flavour, I think they took away
0:36:29 > 0:36:31from the actual cheesecakes themselves.
0:36:31 > 0:36:33Nadiya has taken inspiration from her kids' parties
0:36:33 > 0:36:36in the creation of her fizzy pop cheesecakes,
0:36:36 > 0:36:38flavouring them with ginger beer,
0:36:38 > 0:36:40lemonade and cream soda.
0:36:40 > 0:36:43Cream soda cheesecake - how are you achieving that flavour?
0:36:43 > 0:36:47I've got some syrups that I've taken litres of pop
0:36:47 > 0:36:51and reduced them down for about ten hours, 12 hours.
0:36:51 > 0:36:54You boiled down these three fizzy pops to create syrups?
0:36:54 > 0:36:57Yep, and so I'm going to use the syrups on top.
0:36:57 > 0:36:59- Can I smell one?- Yeah, go ahead.
0:36:59 > 0:37:01Clever. Very, very clever.
0:37:01 > 0:37:03What made you think of this idea?
0:37:03 > 0:37:05I just wanted to do something a little bit fun.
0:37:05 > 0:37:07And then I'm going to create the illusion of
0:37:07 > 0:37:10a can of pop levitating above it
0:37:10 > 0:37:13with Italian meringue pop that will kind of fizz down,
0:37:13 > 0:37:14and then it'll have...
0:37:16 > 0:37:20..crystallised ginger and lemon, and white chocolate...
0:37:20 > 0:37:23You do know this is only a four-and-a-half hour challenge?
0:37:23 > 0:37:25- I know.- You've got to go and work.
0:37:25 > 0:37:28- Good luck.- Thank you.- Thank you.
0:37:28 > 0:37:30I do like making pastry, yeah.
0:37:30 > 0:37:31It's very therapeutic.
0:37:31 > 0:37:33You can sit here and watch the world go by.
0:37:33 > 0:37:35You don't have to look at it,
0:37:35 > 0:37:37you just keep rubbing away until you get your breadcrumbs.
0:37:37 > 0:37:40Paul's filling the shortcrust pastry bases
0:37:40 > 0:37:42of his berry cheesecake tower
0:37:42 > 0:37:43with blackberries, blueberries
0:37:43 > 0:37:45and raspberries.
0:37:45 > 0:37:46He's also adding a nip of his
0:37:46 > 0:37:49home-made blackberry liqueur.
0:37:49 > 0:37:52I like the idea of your liqueur going into it.
0:37:52 > 0:37:56Did you make that like sloe gin with a bit less sugar?
0:37:56 > 0:37:59It's just blackberries condensed down with sugar.
0:37:59 > 0:38:01So, you cooked the blackberries?
0:38:01 > 0:38:03Cooked the blackberries with the sugar
0:38:03 > 0:38:05to get some of the bitterness out of it,
0:38:05 > 0:38:07then mix in brandy and vodka...
0:38:07 > 0:38:08Party time.
0:38:08 > 0:38:10I'm out on the lash now.
0:38:11 > 0:38:14When I make cheesecakes, for me,
0:38:14 > 0:38:15to keep cheesecake shape
0:38:15 > 0:38:19it's better when they have sides as well as a bottom.
0:38:19 > 0:38:21In true Ugne style,
0:38:21 > 0:38:24she's covering her lime, coconut and hazelnut cheesecakes
0:38:24 > 0:38:26with an adventurous
0:38:26 > 0:38:28multicoloured cream cheese frosting.
0:38:28 > 0:38:31I don't want to go over the top with the decoration.
0:38:31 > 0:38:33- I have something in mind.- Right.
0:38:33 > 0:38:37I want to do ombre-style frosting.
0:38:37 > 0:38:40- A what, sorry?- Ombre? Is that, sort of, Mexican?
0:38:40 > 0:38:42I've never heard of ombre, have you?
0:38:42 > 0:38:45I think women have more heard of ombre hair dye,
0:38:45 > 0:38:49which goes shades lighter on the hair, so it's kind of...
0:38:49 > 0:38:51Yeah, you know that one, Mary.
0:38:51 > 0:38:53- Careful.- How dare you!
0:38:53 > 0:38:54That's all real.
0:38:54 > 0:38:57Every bit.
0:38:57 > 0:38:59- Thank you.- Thank you.
0:39:00 > 0:39:02Blind baking the bases first
0:39:02 > 0:39:05should help prevent the cheese mix leaking later.
0:39:05 > 0:39:07When you're at competition level
0:39:07 > 0:39:09you've got to get it right.
0:39:09 > 0:39:12I don't want Mary and Paul saying I haven't tried.
0:39:12 > 0:39:16I want them to say, "This base is so beautifully crisp and buttery."
0:39:17 > 0:39:20Sandy's making two different shortbread pastry bases
0:39:20 > 0:39:24and three individually flavoured cheesecake fillings.
0:39:24 > 0:39:27All the cheesecakes are a different recipe.
0:39:27 > 0:39:31There is ricotta in the cassata for authenticity,
0:39:31 > 0:39:34there is sour cream in the apple pie one
0:39:34 > 0:39:35and there is double cream...
0:39:35 > 0:39:37You don't think... You're going for different bases,
0:39:37 > 0:39:40- different fillings, different toppings.- I have a theme.
0:39:40 > 0:39:41Do you? What's the theme -
0:39:41 > 0:39:43how to make things really complicated for yourself?
0:39:43 > 0:39:46It's a take on New York
0:39:46 > 0:39:47and the Italians and Irishmen...
0:39:47 > 0:39:50So, this is a meditation on immigration?
0:39:50 > 0:39:52I like that.
0:39:52 > 0:39:53- I'll eat it.- Good.
0:39:53 > 0:39:57A basic cheesecake mix is made of cheese, sugar and eggs.
0:39:57 > 0:39:59I'm adding one egg at a time
0:39:59 > 0:40:02and making sure that everything is incorporated properly.
0:40:02 > 0:40:05While Sandy is making life complicated,
0:40:05 > 0:40:07Flora is keeping things simple.
0:40:07 > 0:40:11Today, I am making elderflower cheesecake,
0:40:11 > 0:40:13which I'm a bit concerned about,
0:40:13 > 0:40:17because I'm the only one that's only doing one flavour.
0:40:17 > 0:40:19All three of Flora's cheesecakes
0:40:19 > 0:40:20will have the same base
0:40:20 > 0:40:24and will all be flavoured with her home-made elderflower cordial.
0:40:24 > 0:40:26- Can I confirm something?- Yeah.
0:40:26 > 0:40:28You've done all your cheesecakes.
0:40:28 > 0:40:30I have done all my cheesecakes.
0:40:30 > 0:40:32I sense you're feeling a bit deflated?
0:40:32 > 0:40:34Are you now worried you're just doing one flavour?
0:40:34 > 0:40:37I am very concerned that everybody's going all out, so...
0:40:37 > 0:40:40It's all down to a good bake, a good cheesecake,
0:40:40 > 0:40:42good density, good finish.
0:40:42 > 0:40:45Yeah, not a lot really(!) That's fine, yeah, that's easy(!)
0:40:49 > 0:40:52Whilst Flora's cheesecakes are already in the oven,
0:40:52 > 0:40:55everyone else's bases are only just coming out.
0:40:58 > 0:41:00Couple of minutes more.
0:41:00 > 0:41:03I'm trying to think if I can make it any more exciting or...
0:41:04 > 0:41:06..jazz it up a bit. I don't know if I can.
0:41:09 > 0:41:10It is a bit simple.
0:41:13 > 0:41:16I wonder if I could do any white chocolate work or...
0:41:16 > 0:41:19do anything to go on the top. I don't really know.
0:41:19 > 0:41:21I feel like there should be something else I can do.
0:41:24 > 0:41:27My mixes are ready to go into their base.
0:41:27 > 0:41:30I've just got to make sure I get the right mix in the wrong... Right base.
0:41:30 > 0:41:31"Right mix in the wrong base!"
0:41:31 > 0:41:34Mat is using flavours of his favourite chocolate bars
0:41:34 > 0:41:35to create his cheesecake stack,
0:41:35 > 0:41:38including peanut butter, coconut and honeycomb.
0:41:38 > 0:41:42So, I've got a peanut butter and chocolate, a coconut
0:41:42 > 0:41:44and the end one is a honeycomb.
0:41:44 > 0:41:46This is your honeycomb. It looks very good too.
0:41:46 > 0:41:48And you've made that, and what are you going to do with it?
0:41:48 > 0:41:51Some of that's going to go through this one.
0:41:51 > 0:41:52So, I'll chop it quite finely.
0:41:52 > 0:41:55It's quite weird when it bakes, it almost explodes a little bit
0:41:55 > 0:41:57as you bake it, but you still get the flavour.
0:41:57 > 0:41:59Now, Mary, she's a bit nervous about coconut.
0:41:59 > 0:42:01I love coconut. I think coconut's amazing.
0:42:01 > 0:42:03There's nothing to be scared of, Mary.
0:42:03 > 0:42:04I've grown to like coconut.
0:42:04 > 0:42:07I think refreshing is the wrong thing to say for a cheesecake,
0:42:07 > 0:42:09but it's quite light, it's not heavy.
0:42:09 > 0:42:11Like, the peanut butter one is quite dense, obviously,
0:42:11 > 0:42:14cos that's what I've went for but, yeah, the coconut lifts it up.
0:42:17 > 0:42:18Now we're going in the oven.
0:42:18 > 0:42:20Once these are baked and cooled,
0:42:20 > 0:42:21I will slice the tops off.
0:42:21 > 0:42:23That will hopefully neaten the edges,
0:42:23 > 0:42:26making them a little bit prettier.
0:42:26 > 0:42:28I think I'm the only one doing this, but...
0:42:28 > 0:42:32I've just always made cheesecakes in a bain-marie.
0:42:32 > 0:42:34It's doing it for the same reason really
0:42:34 > 0:42:36that I did it with the creme brulee,
0:42:36 > 0:42:38is you're supposed to get a gentler cook.
0:42:40 > 0:42:41With cheesecakes in the ovens,
0:42:41 > 0:42:43the bakers can concentrate
0:42:43 > 0:42:45on showstopping decorations.
0:42:45 > 0:42:47I am showing off a little bit with the leaves.
0:42:47 > 0:42:50Just a finishing touch on the top with the berries. Nice combination.
0:42:50 > 0:42:52This is Italian meringue.
0:42:52 > 0:42:56I'm trying to create the fizz that comes out of the pop can.
0:42:56 > 0:42:59That's going to be the main decoration on my tiered cheesecakes.
0:42:59 > 0:43:02I'm skewering these hazelnuts
0:43:02 > 0:43:05and then they're going to be dipped in caramel
0:43:05 > 0:43:08and left to hang, so the caramel drips off in shards.
0:43:08 > 0:43:10These are going to be my crystallised
0:43:10 > 0:43:12ginger and lemon bubbles.
0:43:12 > 0:43:15I'm going to have them cascading down the side
0:43:15 > 0:43:19of my Italian meringue foam out of my levitating...
0:43:19 > 0:43:21- SHE LAUGHS - ..candy.
0:43:21 > 0:43:23Oh, my God. What have I done?!
0:43:23 > 0:43:27Flora is still worried she hasn't quite done enough.
0:43:27 > 0:43:30I was just a bit scared to give myself too much to do.
0:43:30 > 0:43:33She's decided to decorate her simple elderflower cheesecakes
0:43:33 > 0:43:35with macarons.
0:43:35 > 0:43:36I've never done this to time,
0:43:36 > 0:43:40so I think I maybe overestimated how long it would take.
0:43:45 > 0:43:46I'm worried they are going to say,
0:43:46 > 0:43:49"What have you done with four-and-a-half hours?"
0:43:55 > 0:43:58Bakers, you've got one hour left on the clock
0:43:58 > 0:44:01until we want to see 27 tiers.
0:44:01 > 0:44:02On the benches,
0:44:02 > 0:44:05not rolling down your cheeks, please.
0:44:05 > 0:44:08I think the consistency's got to be just like a slight wobble
0:44:08 > 0:44:10when you're bringing it out the oven,
0:44:10 > 0:44:12but then it sets down in the fridge. That's the plan anyway.
0:44:17 > 0:44:20Yep, definitely needs longer.
0:44:20 > 0:44:22I think that looks pretty good.
0:44:22 > 0:44:24I think it has a nice little wobble in the middle.
0:44:24 > 0:44:26We're back to wobbles.
0:44:26 > 0:44:29If it's not that...it's that.
0:44:29 > 0:44:31We're all right with that.
0:44:33 > 0:44:35So, one souffle.
0:44:35 > 0:44:36That's what it was?
0:44:36 > 0:44:37The challenge was souffles, yeah?
0:44:37 > 0:44:41I'd like to leave them in there with the door open, but I can't.
0:44:41 > 0:44:43The ideal situation is turn the oven off, have the door open
0:44:43 > 0:44:45and leave them for at least another hour.
0:44:45 > 0:44:46We haven't got that luxury.
0:44:46 > 0:44:48But you are in danger of, obviously,
0:44:48 > 0:44:51cooling them down too quick and getting the cracks on the top,
0:44:51 > 0:44:52which I don't want.
0:44:53 > 0:44:55If they are warm I can't stack them.
0:44:55 > 0:44:57If they're warm the ganache won't set.
0:44:57 > 0:45:00It's a bit tricky, cos I don't want to put the chocolate on
0:45:00 > 0:45:01until they are all stacked,
0:45:01 > 0:45:04but I don't want to stack them until they are cold.
0:45:04 > 0:45:07So, it's a bit of a sort of catch 22, really.
0:45:18 > 0:45:20OK.
0:45:21 > 0:45:24It's all right so far. I like the look of them all right.
0:45:28 > 0:45:29Oh!
0:45:32 > 0:45:35I might just leave it to cool a little bit longer.
0:45:39 > 0:45:40This is about to get tech.
0:45:52 > 0:45:53It's just breaking.
0:45:53 > 0:45:57What if you let go? Will that just splodge out?
0:45:57 > 0:45:58Er, very possibly.
0:46:06 > 0:46:08SHE GROANS
0:46:19 > 0:46:21Five minutes, bakers.
0:46:21 > 0:46:23Just five minutes.
0:46:37 > 0:46:39I think it's OK.
0:46:39 > 0:46:41SHE LAUGHS
0:46:41 > 0:46:45Time is up. Step away from your bakes, please.
0:46:45 > 0:46:46- This ain't going to do it.- Hmm?
0:46:46 > 0:46:48- This isn't going to do it.- Why not?
0:46:48 > 0:46:50It's just going to... No.
0:46:50 > 0:46:51- OK.- That's it.
0:46:51 > 0:46:53INDISTINCT WHISPERING
0:47:02 > 0:47:05It's judgment time.
0:47:05 > 0:47:07- Ian, do you need a hand or are you OK?- I should be OK.
0:47:16 > 0:47:19It looks absolutely stunning.
0:47:19 > 0:47:22It would be a centrepiece of the table.
0:47:22 > 0:47:25You've got a very nice line round the outside here.
0:47:25 > 0:47:27Just a gentle browning.
0:47:30 > 0:47:32It's a beautiful flavour, it's lovely.
0:47:32 > 0:47:35When have I ever had tarragon and apple?
0:47:35 > 0:47:36And I like it.
0:47:36 > 0:47:39The flavour of the pecan salted caramel
0:47:39 > 0:47:41with the rosemary is exceptional.
0:47:41 > 0:47:43That is sheer heaven on a plate.
0:47:43 > 0:47:45Fantastic flavour.
0:47:45 > 0:47:47I'm not getting the peppercorns, though.
0:47:51 > 0:47:53These chocolate leaves are lovely.
0:47:53 > 0:47:54Well done. Is that pastry or...?
0:47:54 > 0:47:56It's pastry base all the way through, yes.
0:47:56 > 0:48:00It's overbaked. The consistency is not creamy, it's quite dry.
0:48:00 > 0:48:03All the moisture's been taken out of it during the baking.
0:48:03 > 0:48:05You could have brought it out five or ten minutes earlier.
0:48:05 > 0:48:08Is this the same or a totally different mixture?
0:48:08 > 0:48:09It's the same cheese mixture.
0:48:09 > 0:48:12It's always very difficult to put things like blackberries
0:48:12 > 0:48:15into a mixture because this,
0:48:15 > 0:48:17having had a long bake,
0:48:17 > 0:48:20it is beginning to bleed into the actual cheesecake.
0:48:20 > 0:48:23Right, let's get into the bottom. Same mixture again.
0:48:24 > 0:48:27It's a shame, it's overbaked and quite dry.
0:48:32 > 0:48:34Now, you've made the same one on each one, haven't you?
0:48:34 > 0:48:36So, I might just go straight for the middle one.
0:48:36 > 0:48:39It looks slightly overbaked.
0:48:39 > 0:48:41It's quite dark on the outside.
0:48:41 > 0:48:44- Your base is very thick. - Yeah.
0:48:44 > 0:48:46The elderflower comes through, it's quite a delicate flavour,
0:48:46 > 0:48:48but it's a bit..
0:48:48 > 0:48:51That had just a little bit too long cooking
0:48:51 > 0:48:53and it hasn't got that creamy texture.
0:48:53 > 0:48:56I don't think you utilised the time properly
0:48:56 > 0:48:58and, when you did, you burnt it.
0:49:02 > 0:49:04It is a bit of a mess. Was it still hot?
0:49:04 > 0:49:06Warm, I think, but yes.
0:49:06 > 0:49:08Which wouldn't help the meringue.
0:49:08 > 0:49:10Your base has turned out a bit like bird seed.
0:49:10 > 0:49:13It just all falls apart - it's very, very crumbly.
0:49:13 > 0:49:15That is beautifully creamy.
0:49:15 > 0:49:18It could have done with just a few more minutes in the oven.
0:49:18 > 0:49:20Right in the middle,
0:49:20 > 0:49:22it's a little bit soft.
0:49:22 > 0:49:23A little bit clumsy, I think.
0:49:23 > 0:49:26- Bad time management, we'd put that down to.- Yeah.
0:49:31 > 0:49:33I love to see your caramel work
0:49:33 > 0:49:37and the hazelnuts with the lovely little tails going up.
0:49:37 > 0:49:38Look at that.
0:49:38 > 0:49:41Texture looks great.
0:49:41 > 0:49:42The flavour is lovely.
0:49:42 > 0:49:44The rosemary's coming through, the honey's coming through.
0:49:44 > 0:49:47Love the rosemary, it's so delicate.
0:49:47 > 0:49:48Right, next layer.
0:49:50 > 0:49:52Hazelnut's hit me straight away and I love it.
0:49:52 > 0:49:54You've got the texture right there.
0:49:54 > 0:49:56It's a very nice flavour, a very nice consistency.
0:49:56 > 0:49:58The last one.
0:49:58 > 0:50:00That is fantastic.
0:50:00 > 0:50:01I mean, really good.
0:50:01 > 0:50:03Mango's such a mellow flavour,
0:50:03 > 0:50:06but that, in there, is beautiful.
0:50:06 > 0:50:07Absolutely spot on.
0:50:07 > 0:50:09The texture's great
0:50:09 > 0:50:12and then you've got that beautiful sugar work on the outside.
0:50:16 > 0:50:18I think, overall,
0:50:18 > 0:50:21the piping's a little bit of a mess.
0:50:21 > 0:50:23I know.
0:50:23 > 0:50:25It's beautifully creamy,
0:50:25 > 0:50:26it's a lovely texture.
0:50:28 > 0:50:29Delicious.
0:50:29 > 0:50:32But let's check out the next layer.
0:50:33 > 0:50:35I think the texture's OK,
0:50:35 > 0:50:37but, for me, it's oversweet.
0:50:37 > 0:50:39We'll try the last one,
0:50:39 > 0:50:40we'll leave that where it is.
0:50:40 > 0:50:42It's an absolutely beautiful texture,
0:50:42 > 0:50:44it cuts like a knife, it holds its shape.
0:50:44 > 0:50:46It's beautiful.
0:50:46 > 0:50:49Lovely flavour. You must have rushed to get all of these three together.
0:50:49 > 0:50:52You almost ruined it by putting the bits on the outside.
0:50:57 > 0:50:59Sandy, my love, do you need a hand?
0:50:59 > 0:51:03Yes, please the third tier's just not on top.
0:51:03 > 0:51:06- Thank you.- There we go. - Well done, Sandy, my love.- Thanks.
0:51:08 > 0:51:10- There we go.- Well done, my love.
0:51:10 > 0:51:11Safe passage, Sandra.
0:51:11 > 0:51:14You didn't manage to get this one on top.
0:51:14 > 0:51:15I tried, but there was either
0:51:15 > 0:51:18going to be a splodge of three
0:51:18 > 0:51:20or just slide.
0:51:20 > 0:51:23You've got that silky smooth, beautifully soft cheesecake
0:51:23 > 0:51:27with these quite big clumps of the...
0:51:27 > 0:51:29candied fruit - for want of a better word.
0:51:29 > 0:51:31- It's raw underneath.- Oh, dear.
0:51:31 > 0:51:33- In the middle, it's not done and it's runny.- Yeah.
0:51:33 > 0:51:36And the last one has a raw base.
0:51:36 > 0:51:38And it's not cooked in the middle.
0:51:39 > 0:51:40MEL AND SUE: Nadiya.
0:51:48 > 0:51:50THEY WHIMPER
0:51:58 > 0:51:59That looks amazing.
0:51:59 > 0:52:02- Very clever. Is that Italian meringue you've used?- Yes.
0:52:02 > 0:52:03Well, one thing's for sure.
0:52:03 > 0:52:05If you've done it in a crust like this,
0:52:05 > 0:52:08you know that your cheesecake isn't going to leek out, don't you?
0:52:08 > 0:52:10It actually tastes like cream soda.
0:52:10 > 0:52:12It is quite creamy, it's just a bit too dry,
0:52:12 > 0:52:15cos it's been overbaked. The flavour you've got from it...
0:52:15 > 0:52:17I didn't think you could get a flavour like cream soda
0:52:17 > 0:52:19in a cheesecake before, that's a new one on me.
0:52:19 > 0:52:22- What's the bright yellow one on top? - That's the lemon ganache.
0:52:22 > 0:52:24- It's great fun.- Well done.
0:52:24 > 0:52:25Great fun on the flavour.
0:52:25 > 0:52:27The base on the bottom tier is nice and thin,
0:52:27 > 0:52:30and a lovely ginger flavour is coming through.
0:52:30 > 0:52:33- That's ingenious.- Well done. - Well done. Thank you, Nadiya.
0:52:40 > 0:52:42I would be proud if I'd made that one.
0:52:42 > 0:52:44Perfect texture throughout
0:52:44 > 0:52:47and just the right amount of colour on the outside.
0:52:48 > 0:52:50That tastes very, very good.
0:52:50 > 0:52:52I can taste the honeycomb...
0:52:52 > 0:52:53and I like it.
0:52:53 > 0:52:55Let's try the next one.
0:52:55 > 0:52:58The coconut going through there is delicious.
0:52:58 > 0:53:00The consistency with the first and second are spot on.
0:53:00 > 0:53:03I just hope we get it near in the third one.
0:53:03 > 0:53:06Well, you've jolly well got to like peanut butter to have this one
0:53:06 > 0:53:07and it's a very good flavour.
0:53:07 > 0:53:09It's much more dense than the other one.
0:53:09 > 0:53:11That is a fantastic trio of cheesecakes.
0:53:11 > 0:53:14Texture, appearance and taste.
0:53:23 > 0:53:25It's been an amazing Showstopper day, hasn't it?
0:53:25 > 0:53:27We've seen real ingenuity,
0:53:27 > 0:53:31both in flavours and also style, would you say?
0:53:31 > 0:53:34Some people have saved themselves and some people
0:53:34 > 0:53:36have put themselves into a bit of trouble.
0:53:36 > 0:53:38Let's talk about school swot, Ian,
0:53:38 > 0:53:41who has been Star Baker the last two weeks.
0:53:41 > 0:53:44His flavour combinations were pretty extraordinary.
0:53:44 > 0:53:47They were extraordinary, but blow me if they didn't work.
0:53:47 > 0:53:49And, of course, when you actually looked at his,
0:53:49 > 0:53:53he had three separate cheesecakes - they looked magnificent.
0:53:53 > 0:53:56Who would think that tarragon and apple would go well together?
0:53:56 > 0:53:57- Marvellous.- They did.
0:53:57 > 0:54:00MEL: So, Ian possibly in contention for Star Baker again, I'm guessing?
0:54:00 > 0:54:02I think Ian, I think Tamal
0:54:02 > 0:54:05and Nadiya's Showstopper was very unusual.
0:54:05 > 0:54:08So, I mean, I think there are a few people up there,
0:54:08 > 0:54:10but I think certainly in a bit of trouble,
0:54:10 > 0:54:13you have Sandy, Paul, Alvin...
0:54:13 > 0:54:15and I think Mat saved himself.
0:54:15 > 0:54:17Well, news in,
0:54:17 > 0:54:20the cows of the UK are now empty.
0:54:20 > 0:54:21The entire dairy production of the UK
0:54:21 > 0:54:23has just gone into Paul and Mary's stomach.
0:54:23 > 0:54:25But the good news is you have four slices each,
0:54:25 > 0:54:27- so you can take those away. - There you go.
0:54:27 > 0:54:29In fact, shall they have them now?
0:54:29 > 0:54:30I think they should tuck in now.
0:54:30 > 0:54:32Get a spoon. Stop being silly. Come on.
0:54:44 > 0:54:48Bakers, who'd like a slice of baked cheesecake?
0:54:48 > 0:54:50I've got 27 of them backstage.
0:54:53 > 0:54:54I've got the lovely job, this time,
0:54:54 > 0:54:57of telling you who Paul and Mary have decided
0:54:57 > 0:54:59is this week's Star Baker.
0:54:59 > 0:55:02Now, I like to think of this person...
0:55:02 > 0:55:05tinkering away, experimenting,
0:55:05 > 0:55:07in a sort of professor-type way -
0:55:07 > 0:55:09possibly in their pantry -
0:55:09 > 0:55:13creating all sorts of awesome flavour combinations.
0:55:13 > 0:55:16This person is the Bake Off's very own
0:55:16 > 0:55:18Ian-genuity self.
0:55:18 > 0:55:21Ian, for the third time running, you are Star Baker.
0:55:21 > 0:55:23APPLAUSE
0:55:23 > 0:55:25Well done.
0:55:27 > 0:55:29Well done, Ian.
0:55:29 > 0:55:31So, Mel and I alternate this job
0:55:31 > 0:55:35and this week, sadly, I have to deliver the bad news, and...
0:55:37 > 0:55:39..with real sadness,
0:55:39 > 0:55:41the person who is leaving us this week...
0:55:43 > 0:55:45..is Sandy.
0:55:45 > 0:55:47We're sorry to see you go, Sandy.
0:55:47 > 0:55:48No, that's OK.
0:55:48 > 0:55:51- Come on, let's cover her. - Bring it in.
0:55:53 > 0:55:55I do feel proud of what I've achieved
0:55:55 > 0:55:57and I'm going to keep baking, yeah.
0:55:59 > 0:56:01I might even improve.
0:56:01 > 0:56:03SHE LAUGHS
0:56:03 > 0:56:06I might even get better.
0:56:07 > 0:56:08Sandy is a great baker.
0:56:08 > 0:56:11You don't get in this tent by being a poor baker at all.
0:56:11 > 0:56:13I think Sandy really stretched herself this week
0:56:13 > 0:56:15and it just didn't quite work,
0:56:15 > 0:56:17and I know she'll be kicking herself.
0:56:17 > 0:56:20INDISTINCT CHAT AND LAUGHTER
0:56:20 > 0:56:23There you have it, the train of Ian ploughs on.
0:56:23 > 0:56:24Three Star Bakers on the bounce.
0:56:24 > 0:56:26It's going to be fascinating to see what happens
0:56:26 > 0:56:30with the other guys now, how they consider Ian in the future.
0:56:30 > 0:56:31Is he the threat?
0:56:31 > 0:56:34It's really irritating. Three weeks in a row - what?
0:56:34 > 0:56:38I mean, Ian's a teacher's pet, really, so...
0:56:38 > 0:56:39He's totally a teacher's pet.
0:56:39 > 0:56:43He's inventive, he's fantastic on his flavours
0:56:43 > 0:56:45and he certainly has panache.
0:56:45 > 0:56:47I want to dance on the train and go,
0:56:47 > 0:56:52"Yes, me! Humble me has suddenly done something rather amazing."
0:56:52 > 0:56:54Next time,
0:56:54 > 0:56:56the bakers wrestle with free-from baking.
0:56:56 > 0:56:59- Look away.- This is not a technical. I can look.
0:56:59 > 0:57:00I'm doing whatever you're doing.
0:57:00 > 0:57:03They flex their muscles with sugarless cakes...
0:57:03 > 0:57:05That is one ugly looking cake.
0:57:05 > 0:57:07..grapple with non-gluten bread...
0:57:07 > 0:57:09It's really soft and it's really wet.
0:57:09 > 0:57:12..and fight it out with dairy-free ice cream rolls.
0:57:12 > 0:57:14There is another desert island.
0:57:14 > 0:57:15Well...
0:57:16 > 0:57:17He hasn't got that.