0:00:04 > 0:00:06Celebrity MasterChef, and it's finals week.
0:00:08 > 0:00:11Every time our three finalists walk in this kitchen,
0:00:11 > 0:00:13they have to impress you and I.
0:00:15 > 0:00:18And today they have got a massive challenge in front of them.
0:00:22 > 0:00:24SHE SCREAMS Oh, no!
0:00:24 > 0:00:28MasterChef has been harder than I could ever imagine,
0:00:28 > 0:00:30which is a bit stupid of me given that at the top
0:00:30 > 0:00:32of every single show, Gregg says,
0:00:32 > 0:00:34"Cooking doesn't get tougher than this."
0:00:34 > 0:00:37You know, there's a clue there.
0:00:38 > 0:00:41Every time you walk through those doors,
0:00:41 > 0:00:43you want to be brilliant, you want to do the best.
0:00:43 > 0:00:47And you want to come out with your head held high,
0:00:47 > 0:00:49a big smile on your face.
0:00:49 > 0:00:52I've quite enjoyed finals week so far,
0:00:52 > 0:00:54but it is getting really hard. The challenges are
0:00:54 > 0:00:58getting tougher and tougher. Who knows what's coming next?
0:00:58 > 0:01:00We are now going to introduce our finalists into
0:01:00 > 0:01:02the wonderful world of desserts.
0:01:02 > 0:01:04John, this is lovely for me.
0:01:04 > 0:01:07They are either going to love it or be terrified.
0:01:23 > 0:01:24Welcome back.
0:01:24 > 0:01:26Today, for you three,
0:01:26 > 0:01:29we have one of the most difficult disciplines of any kitchen.
0:01:29 > 0:01:32Today is all about pastry.
0:01:35 > 0:01:38You are about to get a MasterClass of a lifetime.
0:01:38 > 0:01:42We have one of the best pastry chefs,
0:01:42 > 0:01:44maybe the best I have ever met.
0:01:44 > 0:01:49Ladies and gentlemen, Claire Clark.
0:02:01 > 0:02:03Claire's career has included
0:02:03 > 0:02:06five years at the three-Michelin-starred
0:02:06 > 0:02:10French Laundry in California's Napa Valley.
0:02:11 > 0:02:14She has also been awarded an MBE.
0:02:19 > 0:02:24Today, I have chosen you one of the hardest pastry challenges.
0:02:24 > 0:02:28You are going to be making a two-tier chocolate celebration cake.
0:02:31 > 0:02:33Let's get cracking.
0:02:39 > 0:02:43So, our first step is I am going to be making the cake base first.
0:02:43 > 0:02:47So, all the yolks in the bowl. With a large amount of sugar.
0:02:49 > 0:02:53This is a cake that few would be brave enough to try making at home.
0:02:53 > 0:02:57There are three techniques involved -
0:02:57 > 0:03:00two Viennese sacher cake bases...
0:03:00 > 0:03:03The little one is going to take 50 minutes
0:03:03 > 0:03:05and the large one, 55 to 60.
0:03:05 > 0:03:08..a white chocolate and vanilla frosting...
0:03:08 > 0:03:11So, this is the sort of consistency we're looking for.
0:03:11 > 0:03:14Basically, if you shake it, it could drop off the paddle, you know?
0:03:14 > 0:03:17..and a chocolate ganache.
0:03:17 > 0:03:21It's quite important to have the temperature really exact.
0:03:21 > 0:03:23The cream must be boiling.
0:03:25 > 0:03:27Pastry is an art because it's a science,
0:03:27 > 0:03:30and you have to do things really precisely.
0:03:30 > 0:03:32So, we can check the cake.
0:03:32 > 0:03:36The cake base itself, it's got to be cooked properly.
0:03:36 > 0:03:39Take the skewer, put the skewer in. The skewer should come out clean.
0:03:45 > 0:03:46If it's not cooked properly,
0:03:46 > 0:03:49they're not going to be able to cut it and slice it.
0:03:49 > 0:03:52- So, now we're going to slice the cakes to make your layers.- What?
0:03:52 > 0:03:55- We are going to start to cut it into three now.- Oh.
0:03:55 > 0:03:57- Don't take the knife out.- Right.
0:03:57 > 0:04:02Turn the cake and just continue to cut.
0:04:02 > 0:04:04It's like building a house.
0:04:04 > 0:04:07If you don't have good foundations, your house is going to fall down.
0:04:07 > 0:04:10Take some of your frosting, take a good dollop.
0:04:10 > 0:04:14And using a spatula or your palette knife,
0:04:14 > 0:04:16push it to the edge, but not all the way,
0:04:16 > 0:04:18and level it over.
0:04:22 > 0:04:25Then, I'm going to do the first technique of masking.
0:04:25 > 0:04:29Masking is filling in any areas that aren't level.
0:04:32 > 0:04:35- OK?- Yeah.
0:04:37 > 0:04:39I'll do the masking now with the ganache.
0:04:41 > 0:04:43The most important thing for the ganache
0:04:43 > 0:04:44is that it's kept smooth.
0:04:49 > 0:04:50If it's not smooth, your cake is going
0:04:50 > 0:04:53to look a mess, even though it might taste nice.
0:05:01 > 0:05:02So, you see what the masking is doing?
0:05:06 > 0:05:09This is the chocolate glacage, the chocolate glaze for over the top.
0:05:09 > 0:05:10I'll put that over a bain-marie.
0:05:10 > 0:05:12Everything is temperature controlled.
0:05:12 > 0:05:15The glacage has got to be the right consistency.
0:05:15 > 0:05:17If it is too hot,
0:05:17 > 0:05:21it's going to start to melt the ganache underneath it.
0:05:21 > 0:05:24If it's too cold, it's going to run off.
0:05:26 > 0:05:30So, now we're ready for the finale, the decorating.
0:05:38 > 0:05:42So, next is the pillars, to arrange the pillars.
0:05:42 > 0:05:47We want to make sure it's sitting in the middle.
0:05:49 > 0:05:52Right to the final moment,
0:05:52 > 0:05:55when you put your last rose or your last leaf onto the cake,
0:05:55 > 0:06:00that is going to be the moment when they can step back
0:06:00 > 0:06:03and take a deep sigh, I should think.
0:06:06 > 0:06:10- Wow!- OK, that's impressive.
0:06:17 > 0:06:21You've got four and a half hours to do this task.
0:06:21 > 0:06:24It's over to you. Let's get cracking.
0:06:30 > 0:06:34This is an incredibly intimidating challenge. One slip up
0:06:34 > 0:06:36and you'll ruin the whole thing.
0:06:36 > 0:06:38It is going to be quite funny to see
0:06:38 > 0:06:42if our cakes come out looking anything near as beautiful.
0:06:42 > 0:06:45I'll be honest, I am sceptical.
0:06:46 > 0:06:49As you can assume, I am right into cake decorating,
0:06:49 > 0:06:51flower arranging at the weekend.
0:06:51 > 0:06:53It's got disaster written all over it, hasn't it?
0:06:55 > 0:06:57Being competent with a knife.
0:06:57 > 0:07:00It's very, very quiet. It's very, very concentrated.
0:07:00 > 0:07:02It's very, very focused.
0:07:02 > 0:07:04And all three of them are way up against it.
0:07:06 > 0:07:09I am disastrous at baking.
0:07:09 > 0:07:14I've only cooked one cake in my life,
0:07:14 > 0:07:16and that was back in 1985.
0:07:16 > 0:07:19So, that was the last time I attempted to bake a cake.
0:07:27 > 0:07:30Emma, have you ever made anything as complicated as this before?
0:07:30 > 0:07:33No, never. It's exciting, isn't it?
0:07:33 > 0:07:36How close to Claire's example do you think you are going to get?
0:07:36 > 0:07:39It'll be a fair approximation of Claire's cake.
0:07:39 > 0:07:42I'm quite frightened over cutting the big cake into three.
0:07:42 > 0:07:44I think that's going to be a challenge.
0:07:55 > 0:07:59For some reason or another, Emma's cake has been poured
0:07:59 > 0:08:02into the tin unevenly and now we have a cake which is
0:08:02 > 0:08:04this thick at one end and this thick at the other.
0:08:05 > 0:08:10She couldn't cut the base into three slices, which she's supposed to do.
0:08:10 > 0:08:12She's cut it into two. That is my worry.
0:08:13 > 0:08:17Two and a half hours left.
0:08:23 > 0:08:26Yay!
0:08:26 > 0:08:29Before I came into the competition, desserts were never my thing.
0:08:29 > 0:08:32I mean, I loved eating them, but never really made them.
0:08:32 > 0:08:36But it seems desserts have found their way to me through MasterChef.
0:08:36 > 0:08:41I've done a lot of them, a lot more than the other two have.
0:08:41 > 0:08:45So, I kind of think that maybe desserts are my thing.
0:08:48 > 0:08:51- Your frosting is looking a little bit runny, Michael.- Yeah.
0:08:51 > 0:08:55I have a feeling I didn't whip my eggs enough,
0:08:55 > 0:08:57which is just stupid and annoying.
0:08:57 > 0:08:58As long as it doesn't slip out of the cake,
0:08:58 > 0:09:00hopefully it will still taste amazing.
0:09:00 > 0:09:02- Good luck, Michael.- Thanks, guys.
0:09:11 > 0:09:14The task is so enormous, it actually looks to me
0:09:14 > 0:09:17as though Michael is suffocating in its enormity.
0:09:23 > 0:09:25It is a huge task for anybody, and Michael, you can see,
0:09:25 > 0:09:27the pressure really getting to him.
0:09:32 > 0:09:34Halfway, halfway!
0:09:38 > 0:09:40I could follow her recipe,
0:09:40 > 0:09:44the skills, the practicality of it, reasonably well.
0:09:44 > 0:09:46But desserts...
0:09:46 > 0:09:47I have no idea what I'm like,
0:09:47 > 0:09:51because it is something that I would avoid.
0:09:51 > 0:09:52It's just not my thing.
0:09:56 > 0:09:59How achievable do you think this task is? I mean, you look at
0:09:59 > 0:10:02Claire's cake over there, something of absolute beauty.
0:10:02 > 0:10:04Puddings aren't my thing. To get anywhere near it,
0:10:04 > 0:10:05I think would be half a miracle.
0:10:05 > 0:10:09She makes it look very easy, very simple. It's not.
0:10:09 > 0:10:11Why don't you like puddings?
0:10:11 > 0:10:13I just don't. I'd rather have a starter
0:10:13 > 0:10:15and a main and then an espresso.
0:10:15 > 0:10:17I think technically I'll be fine.
0:10:17 > 0:10:20Whether it tastes that good, I don't know.
0:10:20 > 0:10:23- Artistically?- Yeah. Debatable.
0:10:23 > 0:10:26- Danny, good luck. - Thank you.- Cheers, mate.
0:10:32 > 0:10:35I know Danny has got precision in his fingers,
0:10:35 > 0:10:38but he hasn't got a sweet tooth, he doesn't like desserts.
0:10:38 > 0:10:41How is he going to make something beautiful, with his heart and soul,
0:10:41 > 0:10:43if he really doesn't want to eat the cake?
0:10:43 > 0:10:47Last 30 minutes to make this beautiful.
0:10:56 > 0:11:00- Michael.- Yes.- Is that your cake there?- That's my cake, yeah.
0:11:00 > 0:11:03- Why is it not shiny? - Just about to glaze it, Gregg.
0:11:08 > 0:11:10Last ten minutes.
0:11:16 > 0:11:18Guys, just under five minutes left.
0:11:23 > 0:11:25Just two minutes left.
0:11:31 > 0:11:35OK, that's it, finished. Well done.
0:11:49 > 0:11:51Danny, there's a lot I like about this cake.
0:11:51 > 0:11:54I love the way you placed the polka dots on.
0:11:54 > 0:11:58I know you thought about balancing the cake out. And I love your rose.
0:11:58 > 0:12:00Beautiful, flat surfaces.
0:12:00 > 0:12:03It looks fabulous, just apart from this bubbling of the glacage,
0:12:03 > 0:12:09which is caused by that being too hot and melting the ganache underneath.
0:12:10 > 0:12:13OK, let's check out your layers and filling inside it.
0:12:13 > 0:12:14It's the moment of truth.
0:12:20 > 0:12:22Hey!
0:12:22 > 0:12:23Yeah, it's beautiful. Look at that.
0:12:23 > 0:12:26I'm going to leave it standing up, cos it's so proud.
0:12:26 > 0:12:29That's nearly perfect.
0:12:29 > 0:12:32- Really, really good masking. - Thank you.
0:12:36 > 0:12:39- Way!- Here we go.
0:12:45 > 0:12:47It's good.
0:12:47 > 0:12:51I love the texture of the frosting, it is super light and fluffy.
0:12:51 > 0:12:52It is really, really nice.
0:12:52 > 0:12:55And, of course, the finishing, especially on the smaller cake,
0:12:55 > 0:12:57is excellent. Beautiful layering.
0:12:57 > 0:13:00I love that thin masking.
0:13:00 > 0:13:03Lovely, thin, shiny glaze on top. It's really well done.
0:13:09 > 0:13:12That's lovely! That's lovely.
0:13:12 > 0:13:14Heavenly. Heavenly.
0:13:16 > 0:13:19For somebody who has never really done cake decorating or work
0:13:19 > 0:13:21like this before, this is pretty impressive.
0:13:23 > 0:13:25I'm really pleased. Almost perfect was the thing.
0:13:25 > 0:13:27Almost, yet again.
0:13:30 > 0:13:31OK, Emma.
0:13:31 > 0:13:36Well, I think you've done a pretty good cover-up job on your cakes.
0:13:36 > 0:13:40I'd say they're looking rather beveled rather than straight edged,
0:13:40 > 0:13:42but at least they're both beveled.
0:13:42 > 0:13:44The roses, I just feel they are a little heavy,
0:13:44 > 0:13:46a little thick and clumsy.
0:13:46 > 0:13:49You've used your modelling paste wisely.
0:13:49 > 0:13:50You've actually thought,
0:13:50 > 0:13:53"I need to make it look nice, I'll cover it up."
0:13:53 > 0:13:55You've done that very successfully.
0:13:55 > 0:13:58So, I am interested to see how that's going to look inside.
0:13:58 > 0:14:00You can see it's not perfect.
0:14:00 > 0:14:03There's a thumb mark and a hole in that leaf there.
0:14:12 > 0:14:16It's got a hefty amount of ganache on there.
0:14:16 > 0:14:19Of course, the other really noticeable thing
0:14:19 > 0:14:21is that there are only two layers instead of three.
0:14:23 > 0:14:25It's really hard to get the spoon through,
0:14:25 > 0:14:27because the ganache is so thick.
0:14:33 > 0:14:36The cake is very dense, it's very heavy, very close textured.
0:14:36 > 0:14:39So, it doesn't eat that well.
0:14:39 > 0:14:43- But your frosting is excellent, it's super light and creamy.- Yeah.
0:14:46 > 0:14:50The thickness of the chocolate ganache, you could probably leave
0:14:50 > 0:14:51a footprint in it.
0:14:51 > 0:14:55I was struggling to actually get my fork through it. Ooh! Sorry.
0:14:55 > 0:14:57That's all right.
0:14:57 > 0:14:58Thanks, Emma.
0:15:00 > 0:15:04So, my cake was a disaster. The frosting was good,
0:15:04 > 0:15:08but every single other aspect of the cake was...it was horrendous.
0:15:12 > 0:15:16Mike, you started so well, and then at the end,
0:15:16 > 0:15:19it got very, very pushed for time for your decoration.
0:15:19 > 0:15:22I mean, the band along the bottom has got hardly any decoration.
0:15:22 > 0:15:24Nothing at all here.
0:15:25 > 0:15:30Having said that, the roses are superb!
0:15:30 > 0:15:32I mean, really superb.
0:15:33 > 0:15:35Aye-aye.
0:15:41 > 0:15:44Oh! That's interesting, isn't it?
0:15:44 > 0:15:46He's got six inches of ganache.
0:15:49 > 0:15:51- Oh!- Here we go.
0:15:53 > 0:15:57Well, it's got less ganache on this one.
0:15:57 > 0:16:00So, we'll try this one first.
0:16:01 > 0:16:03I'm going to squash it all.
0:16:19 > 0:16:22Just an awful lot to get through.
0:16:22 > 0:16:25Far too much chocolate, really hard to eat
0:16:25 > 0:16:27your way through that. It is quite dense,
0:16:27 > 0:16:30the ganache. It also makes the cake quite sickly.
0:16:30 > 0:16:34Just because of the amount of ganache on top.
0:16:38 > 0:16:42The bottom layer actually eats really well.
0:16:42 > 0:16:45It's got a nice amount of ganache. It's surprisingly moist.
0:16:45 > 0:16:47Are you all right, Michael?
0:16:47 > 0:16:49You know, I feel a tiny bit disappointed in some ways.
0:16:49 > 0:16:52Because it's the final, because we are at this stage,
0:16:52 > 0:16:55you want to be producing stuff that puts big smiles on everyone's faces.
0:16:55 > 0:16:59And I feel that this is a slightly wry smile, this cake.
0:17:00 > 0:17:02- Thanks, Michael.- Thank you.
0:17:11 > 0:17:15Guys, thank you very much indeed.
0:17:15 > 0:17:17We will see you again very, very soon. Off you go.
0:17:30 > 0:17:33A privilege for our three to have you do the MasterClass
0:17:33 > 0:17:35and an honour for us to have you here
0:17:35 > 0:17:36doing such an extraordinary thing.
0:17:36 > 0:17:38- Thank you.- My pleasure.
0:17:50 > 0:17:53Our three now know what is possible with pastry,
0:17:53 > 0:17:55how beautiful it can be.
0:17:55 > 0:17:57They should now be inspired, John.
0:17:57 > 0:18:01Let's see what they make with their own desserts.
0:18:03 > 0:18:06I want to go to heaven on a spoon, that's what I want.
0:18:21 > 0:18:24Listen, I love desserts.
0:18:26 > 0:18:27Give me something beautiful today
0:18:27 > 0:18:30and you could be on your way to a MasterChef title.
0:18:31 > 0:18:34Ladies and gentlemen, your own creation,
0:18:34 > 0:18:36a dessert of absolute splendour.
0:18:36 > 0:18:40Two hours. Let's cook.
0:18:53 > 0:18:57It was such a disaster, my cake.
0:18:58 > 0:19:01But what's my motto?
0:19:01 > 0:19:03Never give up, never surrender.
0:19:09 > 0:19:12For something delicious, what you going to cook for us?
0:19:12 > 0:19:15I'm going to make for you a raspberry meringue tart
0:19:15 > 0:19:18with a raspberry coulis and some raspberries soaked
0:19:18 > 0:19:20in liqueur and a Chantilly cream.
0:19:20 > 0:19:23We believe you cook at your best when you've got a massive smile
0:19:23 > 0:19:26- on your face.- Yes.- Today, you're looking very serious.
0:19:26 > 0:19:29Well, it's because I'm not on top. I hate making up.
0:19:29 > 0:19:30What, for you today,
0:19:30 > 0:19:33are the challenges and the dangerous points of this recipe?
0:19:33 > 0:19:38I would like the bottom of my filo pastry to be really, super crisp.
0:19:38 > 0:19:42I want my raspberry filling to be delicious.
0:19:42 > 0:19:45But the most important thing for me is that it really delivers on taste.
0:19:45 > 0:19:48- Good luck.- Thank you very much.
0:19:57 > 0:19:59You have had 30 minutes. Half an hour gone.
0:20:06 > 0:20:11I think I surprised myself in the test with Claire, making the cakes.
0:20:11 > 0:20:14I suppose I have maybe set the bar a little bit too high for myself.
0:20:14 > 0:20:18The trouble is, now I've got to try and live up to that.
0:20:21 > 0:20:23What are you making for today?
0:20:23 > 0:20:26I am going to make jelly and ice cream for you.
0:20:26 > 0:20:28I spoke to my kids, thought "What do they like to eat?"
0:20:28 > 0:20:30Dessert should be fun. So, really,
0:20:30 > 0:20:31it's sort of a take on kids' party food.
0:20:31 > 0:20:34A bit of jelly and ice cream and a little bit of cake.
0:20:34 > 0:20:38- Inspired by the kids. Have you made it for the kids?- I have.
0:20:38 > 0:20:42- How did it go down?- It all went, but they're not that fussy.
0:20:42 > 0:20:44If not, they don't get fed.
0:20:47 > 0:20:50Danny is always pushing himself with process and technique,
0:20:50 > 0:20:53and he's doing exactly the same with his dessert.
0:20:53 > 0:20:56But I'm concerned about the way it's going to taste.
0:21:02 > 0:21:04Just under 40 minutes left.
0:21:07 > 0:21:10I absolutely have a point to prove to John and Gregg.
0:21:10 > 0:21:13The pressure is totally on for me to deliver.
0:21:13 > 0:21:16The cake this morning didn't go to plan.
0:21:16 > 0:21:20This afternoon, my dessert has to be brilliant.
0:21:22 > 0:21:24You look like you've been completely defeated -
0:21:24 > 0:21:26what's going on, mate?
0:21:26 > 0:21:28I'll be honest with you guys. I just felt a little bit embarrassed
0:21:28 > 0:21:30earlier today with that cake challenge.
0:21:30 > 0:21:33- I definitely left feeling a little bit on the low.- Right.
0:21:33 > 0:21:35- So, let's put that to one side. - Yeah.
0:21:35 > 0:21:37Because we know how good your desserts can be
0:21:37 > 0:21:39and how delicious they are.
0:21:39 > 0:21:42So, tell us about your deliciousness.
0:21:42 > 0:21:44Today, I'll be doing for you guys a rhubarb
0:21:44 > 0:21:47- and honeycomb trifle.- He's back! He's back in the room.
0:21:47 > 0:21:50There are some great flavours in this. It is all about layering.
0:21:50 > 0:21:53There are about seven different processes that I've got to get right
0:21:53 > 0:21:55and, of course, there's a lot of setting and a lot of mixing
0:21:55 > 0:21:58and stuff to do,
0:21:58 > 0:22:01but I don't think I've completely made it impossible for myself.
0:22:01 > 0:22:02I really want you to do well this round
0:22:02 > 0:22:05because me and you are probably the only ones in this room
0:22:05 > 0:22:06that really love puddings,
0:22:06 > 0:22:08and I really want you to do brilliantly well.
0:22:08 > 0:22:10Awesome. Thanks, guys.
0:22:16 > 0:22:21He's got several different layers, all of which have got to be perfect.
0:22:21 > 0:22:24Trifle sounds simple - not the way Michael's doing it.
0:22:24 > 0:22:26This is a complex thing.
0:22:31 > 0:22:33Five minutes left.
0:22:38 > 0:22:40Three minutes.
0:22:42 > 0:22:45Last 60 seconds, move yourselves!
0:22:51 > 0:22:55That's it, stop. Time's up.
0:23:04 > 0:23:08Michael has made a rhubarb and honeycomb trifle, layered
0:23:08 > 0:23:13with rhubarb jelly, sponge, custard, poached rhubarb and cream.
0:23:13 > 0:23:17You haven't managed to layer the trifle.
0:23:17 > 0:23:19It might not detract from how well it tastes.
0:23:27 > 0:23:30Michael, I really like your flavours.
0:23:30 > 0:23:33I love the flavour of that wonderful, creamy custard in there with
0:23:33 > 0:23:38the rhubarb and your honeycomb, which is tasting of really delicious honey.
0:23:38 > 0:23:42But your jelly hasn't set, Michael.
0:23:42 > 0:23:46And in the bottom of that glass, we have soup.
0:23:47 > 0:23:52All it needed was that jelly to be set and it would have been great.
0:23:59 > 0:24:01We've got a texture issue because there's no jelly,
0:24:01 > 0:24:03it hasn't set. We have not got a flavour issue,
0:24:03 > 0:24:04they're divine.
0:24:04 > 0:24:07Very, very lovely flavours. But, look,
0:24:07 > 0:24:09two mouthfuls and we've got a bowl of slush.
0:24:11 > 0:24:15- Are you feeling all right, make? - Yeah. No, not really, actually.
0:24:15 > 0:24:17- You wanted to cry, didn't you? - Little bit.
0:24:17 > 0:24:20A bit of an off day today. On a day that I thought wouldn't be.
0:24:20 > 0:24:21Jelly not setting... I mean,
0:24:21 > 0:24:23I'm in the MasterChef final, what's going on?
0:24:30 > 0:24:34Danny has made strawberry jelly with vanilla ice cream
0:24:34 > 0:24:38and pistachio cake, a sesame seed tuile,
0:24:38 > 0:24:42mini meringues and a strawberry and mint sauce.
0:24:42 > 0:24:45Good looking dish, it's just whether it tastes good.
0:24:53 > 0:24:57I have one tiny criticism, and that is there is not enough cake.
0:24:57 > 0:25:01Besides that, Danny, it is absolutely delicious.
0:25:01 > 0:25:06It is a really pretty, lovely thing, but give me more cake.
0:25:06 > 0:25:08It should have been a bit bigger.
0:25:12 > 0:25:17What you have done here is really skilful, very skilful.
0:25:17 > 0:25:20There is nothing wrong with the quality of your ice cream,
0:25:20 > 0:25:24your jelly, your cake, your meringue, your tuile.
0:25:24 > 0:25:27But that much work has got to produce a bigger flavour
0:25:27 > 0:25:32sensation than strawberry ice cream sugar.
0:25:32 > 0:25:33That's how I feel.
0:25:35 > 0:25:36- Thanks, Danny.- Cheers, thank you.
0:25:39 > 0:25:42A mixed report from John and Gregg. I was happy with it.
0:25:42 > 0:25:43John was happy with it.
0:25:43 > 0:25:47I think Gregg is just jealous that I've got more hair than him.
0:25:47 > 0:25:51Emma has made a raspberry meringue tart
0:25:51 > 0:25:53with liqueur-soaked raspberries,
0:25:53 > 0:25:57Chantilly cream and raspberry coulis.
0:25:57 > 0:26:00You've created a nice shape and quite a pretty little tartlet
0:26:00 > 0:26:02- on the plate. Well done.- Thank you.
0:26:09 > 0:26:16Ta-dah! Great! Sugary meringue. The pastry is so crisp, it's light.
0:26:16 > 0:26:22And then bash! A big snog off of ripe, sharp raspberry. Beautiful.
0:26:30 > 0:26:32I love the coulis and the raspberries,
0:26:32 > 0:26:36I even like that sort of marshmallow meringue with the whipped cream.
0:26:36 > 0:26:40I would have loved to really taste the raspberries in the bottom.
0:26:40 > 0:26:43Sort of like a lemon meringue pie is really sharp, sweet with lemon.
0:26:43 > 0:26:46- Yeah.- That, I think, needs to be more sharp and sweet
0:26:46 > 0:26:47with raspberries.
0:26:47 > 0:26:52I know that you battled with yourself today and pastry and desserts,
0:26:52 > 0:26:55so, for you, this is a massive achievement. Well done.
0:26:59 > 0:27:03I needed that. I needed that.
0:27:03 > 0:27:05Gregg Wallace loved my pudding.
0:27:05 > 0:27:08That's it, there is no higher praise as far as I am concerned.
0:27:10 > 0:27:14We knew this was going to be a tough test, well done.
0:27:14 > 0:27:16Off you go. Thanks very much.
0:27:26 > 0:27:30These last two challenges, we've seen our three work
0:27:30 > 0:27:31very, very hard.
0:27:33 > 0:27:34They all want to pick up that title,
0:27:34 > 0:27:38and that's why the competition is so hot.
0:27:40 > 0:27:42It's not been a great day for me today.
0:27:42 > 0:27:45I've got to put this behind me, come back ready for a big fight.
0:27:46 > 0:27:48If I won it, it would be fantastic.
0:27:48 > 0:27:52Some tough challenges still to go. Who knows?
0:27:52 > 0:27:54I know we've got another challenge coming.
0:27:54 > 0:27:57They're always a little bit harder...
0:27:59 > 0:28:01..than the previous one.
0:28:01 > 0:28:04We've got three amazing finalists.
0:28:04 > 0:28:07It's been tough, it's about to get tougher.
0:28:11 > 0:28:15Tomorrow night, the celebrity finalists
0:28:15 > 0:28:18pay tribute to some of Britain's oldest heroes.
0:28:18 > 0:28:23With fine dining, you want to be as precise as possible.
0:28:23 > 0:28:25HE WHISTLES
0:28:25 > 0:28:30It would be a very bad thing if I were seen to be killing heroes.
0:28:30 > 0:28:31Time is my only enemy.
0:28:31 > 0:28:35It's going to be very tight. I am going like the flipping clappers.
0:28:37 > 0:28:39Froster, please.
0:28:45 > 0:28:48Subtitles by Red Bee Media Ltd