All language subtitles for The.Great.British.Bake.Off.S16E07.Meringue.Week.1080p.ALL4.WEB-DL.AAC2.0.H.264-RAWR

Last time, it was pastry week.

Make that pastry flakier than
my ex!

Jasmine was on a roll over all
three challenges... It's on.

..and landed her third star
baker crown.

It's a hat-trick. Jasmine.

Aaron's plans might have
fallen apart...

It's broken, but...

I don't know what to do. Help me.

..it was Nataliia's baking swan
song.

Nataliia. Oh! ..in the tent.

I love you guys. You are so
nice.

This time... Here we go. ..a Bake
Off first.

One and two and three.

Meringue week. This is the most
stressed I've been in my life.

Challenging the bakers with
the stickiest of signatures...

Yuck.

Squeaky bum time for a minute. ..and
technical that splits the pack...

Could everyone leave
the tent except for Iain?

..and a staggering showstopper.

Oh, my God, I feel sick.
Who can keep their cool?

Oh, my God, that looks good.

And who will suffer
in the temperature of the tent?

I'm screaming inside.
Can't you hear it? Like, "Help me."

First-ever meringue week.

Yeah. What goes, "Ooh-ooh-ah-crack,
ooh-ooh-ah-crack?"

No idea.

A meringue-utan.

So happy to be here.

I would love this week to be
the week of consistency

but meringue is a friend to nobody.

It's the one thing where, if it's
not completely perfect,

it's completely wrong.

One of the amazing things about this
competition is that each week you

have a completely new slate.

Whatever's gone before, you just
have to, like,

bring your best game again.

A little bit of delirium can be good
in the tent

because you just keep moving.
And you don't overthink things.

I think a lot of people's practices
haven't gone well, mind included.

My kitchen was something else.

It was meringue everywhere.
So I've been covered in it.

Dogs are covered in it.

They're like, "Ooh."

It's been a sticky week.

Hello, bakers, welcome back to
the tent.

I've got some very exciting news for
you.

It's the first-ever meringue week!
I was gonna say that.

Oh, sorry, I got
a little bit excited.

Due to public demand
and demand from Paul Hollywood,

we're dedicating a whole week to
that sweet, eggy goodness

some people call "mer-ing-ay."

It looks like clouds,
tastes like heaven.

Now for your signature
challenge today

the judges would love you
to make 12 mini meringue pies.

Your pies should be made with

a buttery shortcrust pastry with
a tasty filling.

And an exquisite meringue topping.

You have two hours.

On your marks... Get set... ..bake!

What am I doing? What am I doing?

A bit stressed about the time.

There's only two hours today
which is so annoying.

The signature challenge our
bakers have to face

are 12 meringue pies. Meringue
topping is the critical thing,

so the bakers can choose whichever
meringue they wish.

Obviously you've got Swiss, you have
Italian and then you have French.

I just want a really stable stiff
one today.

For me the perfect meringue pie has
really crisp pastry.

We want that snap, the crack,

and the beautiful butteriness to
come through.

It's sort of my go-to sweet
shortcrust pastry recipe

and it doesn't normally let
me down.

They can put anything they like in
the filling.

So the obvious thing would be some
kind of fruit curd

but they could put frangipane
in there,

they could put a set custard
in there.

You don't want it to be too gluey.

It needs to be firm

so that there's a contrast with
the soft meringue.

They're the kind of thing that, if I
can execute well today,

they do start to look on the
professional side of baking.

We've got six amazing bakers and we
want them to show off

what they can do, and this is the
classic way of doing it.

It's a tiny little thing
but it's very difficult to do.

Morning, Jasmine. Morning.
Hello, Jasmine.

Tell us all about your meringue pie,
triple star baker.

Have you had a handshake as well?
well? Yeah.

Wow, you've smashed all
the record books.

You should leave now, really.
Quit while you're ahead.

Yeah, get out, get out, Jasmine.

So I'm gonna be making passion
fruit and raspberry meringue tarts.

Perfect.

Jasmine's hoping
a tangy passion fruit curd

and fresh raspberries in a sweet
shortcrust pastry case,

topped with Swiss meringue,

might win her another accolade.

Give her a handshake now, get it out
the way with.

No, she's never gonna get
another handshake

and she's never gonna get another
star baker.

My money's on Jasmine.

Thank you, Jasmine. Thank you.

But there's stiff competition when
it comes to citrus curd.

I'm making a lemon and raspberry
tart with a meringue topping.

I've practiced it quite a bit.

There's been lemon tarts flying
everywhere.

Adorned with raspberries and edible
flowers,

Lesley's Italian meringue will top a
sweet shortcrust case

filled with a raspberry gel and a
classic lemon curd.

Custard or curd?
Cooked curd, yeah.

Is it quite nice and sharp, is it?
It is sharp, yeah,

cos you've got the raspberry
coming through as well.

Good luck, Lesley. Thank you.

Does anyone wanna take over?

To create the most exquisite
and tasty pies...

I'm using chestnut flour
with my pastry for extra flavour.

..a delicious buttery pastry
is essential.

So we have a pate sucree for
the tartlets.

To avoid it being tough when baked
means delicate handling

and keeping cool.

It's going straight in the freezer,
and chill that for 15 minutes.

Hello. Hello. Are you just prancing
about?

Harder than it looks, what I do.

Who's it hardest to... Get banter
out of? Yeah.

Tobes, when he's in the zone.
Aaron, he's all right with banter.

You're always good value.
You're the banter king.

Oh, stop it. You've got a mullet as
well. That elevates everything.

So I'm just chopping up my apples,
ready to stew them in a moment.

Oh! All the bakers have opted
for fruity fillings.

It's passion fruit curd
so lots of passion fruit.

Choices designed to cut through
meringue's sugary sweetness.

Could I get a bigger sieve?

It's hilarious!

For his filling, software engineer
Iain's thoroughly researched

Bake Off history.

Since season one, anyone who's used
rhubarb hasn't gone home.

And this has stayed true for 15
seasons, cos they love rhubarb.

Topped with Italian meringue, Iain's
pate sucree case will be filled with

a baked almond frangipane,
blackberries and a double dose of

lucky rhubarb, with a smooth compote
and decorative batons.

You're not doing rhubarb are you?
Yeah.

What kind of tent is this?

Do you not like rhubarb? No.

Do you wanna have like a little?
Absolutely not. No?

Do you want me to vomit over
your bake? It'd be a first.

Iain's not the only one opting
for my least favourite filling.

That is five parts rhubarb
to one part strawberry.

I would say this whole tart,
to me, is like

a balance between sour and sweet.

Tom's tangy rhubarb and strawberry
curd

will be in a shortcrust pastry case,

topped with stem ginger Swiss
meringue

he'll blowtorch rather than bake.

I don't like torched meringue.
I think it's too sticky. Yes.

You're adding this stem ginger.
The ginger itself, the liquid?

So I make the Swiss meringue,

then I'll add four tablespoons of
that syrup.

I just find it cuts through
the sweetness a little bit.

It'll be fascinating to see how that
stem ginger comes through.

I will try and make it definitely
come through.

It's looking good. I just wanna
cover it with clingfilm

and put it in the fridge now.

This is my blackcurrant compote
which is gonna go underneath

the blackcurrant filling.

Aaron's pairing blackcurrants
with a chestnut filling...

It looks vile.

..for his take on a French classic.
So I had a Mont Blanc tart in Paris.

I do like the Mont Blanc. I think
they're such a gorgeous thing.

Oh, so do I. Absolutely adore it.

..and it had some, like,
blackcurrants in it,

and I felt it wasn't fruity enough.

So essentially I've done
the same thing - just inverted

the chestnut cream for
the blackcurrant.

Aaron's almost Mont Blanc pies
will have

a shortcrust pastry case,

toasted yuzu and
blackcurrant meringue,

a blackcurrant compote and cremeux,

along with the bake's traditional
chestnut cream filling.

I'm very suspicious. I mean I...I
think chestnut's so lovely.

It'll be interesting. Well, I hope
you like it. I hope I like it.

You're inventing something new. They
fear change, don't worry about it.

Yeah. It's very unnerving.

The smell on that is just perfect.

Toby's also taking a risk...

So I am making mini meringue apple
pies with candied walnuts.

..with an inventive illusion bake.

It's all going so well.
When's it gonna start going wrong?

His shortcrust pies will
contain apple,

walnut and vanilla custard.

They'll be topped with a lattice of
piped meringue

that gives the illusion of a woven
pastry lid.

It is meant to be a meringue tart
so... Yes.

..is there enough meringue?

I'm gonna dome the top of it as well
so it looks like

a very full apple pie.

How very Halloween.
Look forward to it.

Good, good. Thanks. Thank you, Toby.
Halloween.

Feel like that's your favourite
holiday of the year.

It's my birthday.

Guys, I've gotta do a time call but
there's no Alison.

Iain, quick come over.
It's your first time call.

Yes! Tell 'em they've got an hour
left. Bakers, you have an hour left!

Perfect. See you. Better than
Alison.

So the pastry's been in
the fridge about 20 minutes.

I'm gonna get it out now
and fill my tarts.

In those black gloves holding that
knife you look quite sinister.

Yeah, I know. Feel sinister today.
We've gotta move fast.

All right, I'm going in.

While most are blind baking...

So I'm gonna do 15 minutes on
the blind bake

and then take the beads out.

..Iain's the exception.

I'm doing a baked filling in mine.
It's very traditional frangipane.

They're gonna need to be in
the oven for 20 minutes.

I'm, like, so nervous about those
tarts. But let's see.

I'm going in.

Come on let's get your "merengue"
on.

SHE HUMS

So let's merengue.

One and two and three. Join me.

No chance. Let's meringue together.

Come on, Toby. Oh. Join me.

I'm so sorry to disappoint
but it's absolutely not happening.

Join me. How do I merengue?

SHE HUMS

Join me.

I knew you'd join!

THEY HUM

I knew Aaron would do it.
Now I just need to make my meringue.

Rejecting the merengue in favour
of meringue,

the bakers start on
the critical sweet, eggy topping.

Sugar syrup's for the meringue.
Need to get to 118.

They can make any style
of meringue they choose.

I didn't know there were different
types of meringues

until about five days ago.

Jasmine and Tom are making Swiss,
heating egg whites and sugar

before whisking the whole mix.

It's like rubbing your tummy
and patting your head.

The other bakers have opted
for Italian.

Which is essentially making
a sugar syrup

and then pouring that into your
egg whites.

116.5. Perfect.

Adding anything extra to either...

It's brown because it's supposed

to look like pastry. So I've dyed
it.

..is a delicate balance as too much
liquid can destabilise the mix.

Now add the flavours in. Four
tablespoons of the stem ginger.

Oh, yeah. That's the stuff.

Bakers, you've got half an hour
left!

Whoo!

The edges are cooked.

The base is not completely cooked,
so this is gonna be

a very stressful, delicate operation
I think.

Oh. Less haste more speed.

These are going back in.

I'm just gonna do five and then
check it,

cos I need to get this show on the
road.

Now, we wait. Would you rather be
a raspberry or a blackberry?

Raspberry. Name a fruit and I'll do
an impression of it.

OK, OK, OK, OK. Blueberry. OK, OK,
mango. Ooh, that's a bad one.

Mango. Mango is hard, actually.

Well, hello, there!

Um, OK.

With the judges expecting
deliciously crisp pie cases...

Keep baking. ..the bakers must time
the exact moment to take them out.

I think they're OK, these ones.

Too soon and they risk their bakes
being pale and soggy...

I'll give them, like, two
minutes longer.

I'm liking this peach today.

I could see a meringue in
this colour.

Has anyone in your family
tried this? No.

So Paul and Prue will be the first
people to try your meringue?

It's very rogue. Right. These need
to come out of the oven.

I think they look all right,
actually. Happy with that.

They look pretty good.

But the real test now is gonna be if
these come out of the moulds.

Come on, come on, come on.

Pastry's done. OK.

Right they just need to chill
for two seconds longer.

I think I'm going OK. Think I've
got, like, 20 minutes maybe.

Bakers, you have 15 minutes!

Whoa. Right, I am literally, like,
to the wire now.

I'm gonna start assembling.
Got a lot to do.

Oh, my God, my hands.

So there's gonna be raspberry then
the curd.

Now we're getting rhubarb on.
Big spoon, big spoon.

Look at you go,
you can wield a piping bag.

I don't fear the piping bag, no.

I'm maybe taking too long
to do this. This is chaos.

Oh, it's gonna get covered in
meringue.

This is the most precise thing
I have ever done in my life.

Oh, I'm gonna leave that.

This is just about the height of my
artistic talent, I think.

Oh. I forgot to put the walnuts in.

Oh, how did I forget that?
What a silly boy.

I'm just gonna try pressing
a few, in to try icing over the top.

Bakers, you've got five
minutes left.

Gosh, gosh, gosh.

Blowtorch that meringue!

Prue said she doesn't like a lot of
char, so I'm just gonna go light.

I'd want a bit of caramelisation
but I don't want it to be burnt.

Oh, wow, these are great.

Bakers, you have one minute left.

One minute. That is stressful.

These are lemon verbena from
my garden.

OK.

Bakers, your time is up.

Please step away from your
meringue pies.

Hmm. Oh.

Did you see Toby? Yeah. Whoa.

He's like, "I'm done."

I forgot the walnuts.
Squeaky bum time for a minute.

The one thing that didn't fully go
to plan there

is that that meringue does look
a little bit thinner and stickier.

Oh, my lord. These are beautiful.

I don't know if I've cooked
mine enough.

The bakers' mini meringue pies now
face the judgment of Paul and Prue.

Hello, Tom. Hello. Hi, Tom. Hi, Tom.

They are as neat as a pin. Like to
have seen a little bit more of

a flash of colour to the meringue.

I feel like I heard Prue say
she doesn't like toasted meringue.

What I don't like is unbaked
meringue. Yuck.

Oh, dear. That's what I mean. Urgh.

It's a meringue challenge, Prue.
You've got to have some meringue.

All right, all right all right.

So this is a rhubarb
and strawberry meringue tart with

a stem ginger Swiss meringue on
the top.

You know that meringue has
a really lovely flavour.

It's still disgusting texture.

The tartness that comes from
the base is nice.

The overall flavour balance
with the meringue,

the strawberry comes
through beautifully

and it's not overly sweet, actually.

No, it's lovely.

Fantastic.

Pastry looks a little paler to me.

So we've got a sweet shortcrust
pastry with

a raspberry gel,
and then we've got a lemon filling

and a Italian meringue.

That lemon curd is absolutely
delicious, but it is too thick.

It's just too gloopy, that.
Yeah. Bit too gluey. OK.

The meringue's lovely.
Set well. Cuts well. Yeah.

I think the flavour combinations
of all three balances

with the sharpness from the lemon
curd.

It's just, for me, your
pastry's overworked. OK.

I think it needed a little bit
longer in the oven as well. Yeah.

Yeah, I...I like these.
Don't they look beautiful?

Nice and crisp pastry.

Holding nicely. So my meringue pies
have some fresh raspberries in them

and then a passion fruit curd
and then a Swiss meringue on top.

Hmm. Absolutely perfect.

Crisp pastry, really strong passion
fruit, little bit of raspberry,

and creamy meringue. It's really
good. Pastry's well baked.

The passion fruit comes through
really nice.

That's nice and sharp balancing
with the raspberries

and then the sweetness on top
so, well done.

Thank you. It's not gonna happen.

I'll do one with my left hand.

It's like half! That's like half.
That's the real one. Well done.

Thank you.

Well, they certainly look
interesting.

They're not all identical. Your
blowtorch is all over the place.

You've got parts here which just
aren't touched at all.

OK. You have blackcurrant compote,
a blackcurrant filling,

some chestnut cream, and then a
lightly-flavoured yuzu meringue.

That's beautiful. And the reason is
the tartness against the sweetness

and your pastry's fantastic.

I would've liked a bit more of the
chestnut.

But the combination is lovely.

If I saw them in a pastry shop I
would want to buy one.

Well done, Aaron. Thank you very
much. Thank you.

Love the look of them.

These are rhubarb and blackberry
tarts with a frangipane,

rhubarb compote, vanilla Italian
meringue and rhubarb batons.

You know, Iain, it's very
complicated,

but it's absolutely beautiful.

Everything goes together really
well. It's lovely. Thank you.

I like the tartness that's coming
from that with the frangipane.

It's baked beautifully. I do get the
tartness from the rhubarb

but not necessarily the flavour.
Overall, I think it's a decent bake.

Very good. Well done. Thank you.
Thank you.

They look absolutely lovely.

Such a clever idea

to make them look like little apple
pies with the meringue.

So it's a sweet shortcrust, then
there's a custard in

the base, stewed apples,
candied walnuts and meringue.

Hmm. It's lovely and sharp

and the pastry is just delicious.
And I like the meringue.

Wow. Thank you.

The reason why I like it is
because the tartness from the apple,

the texture inside there as well.

We know that's meringue
but actually it's not overly sweet.

It's delicious and I've never seen
that before.

A well deserved handshake.
It's lovely.

Ah. Wow.

That couldn't have gone any better.

I don't think they actually gave me
any critique at all.

I don't know how I feel about

the left-handed handshake
situation.

I don't know what it means.

Mood in my camp is disappointment
after that one,

cos this is meringue week.

And that meringue was the worst I'd
ever made.

Bit disappointed that
the textures were wrong.

And the pastry was a little bit
under, but I sort of knew that.

The bakers were able to prepare
for their signature bake

but the technical challenge will be
a meringue-based mystery.

Hello, bakers,
welcome back to the tent.

It's time for your
technical challenge

and today your technical challenge
has been set

for you by the king
of meringue, Paul Hollywood.

Now, Paul, we know you're
a font of meringue-based knowledge,

have you got any advice
for our bakers?

You get one shot at this. You make a
mistake on that, that's it.

OK, as ever, our technical challenge
will be judged blind,

so we're gonna have to ask

the king and queen of meringue to
exit the tent.

Hurry up, guys, we've got some
exciting news for our bakers.

Guys for your technical challenge,

we're about to unleash on you,
a staggered start time

and a staggered finish time.

Check this out.

Could everyone leave
the tent except for Iain? Why?

Oh, my goodness gracious, great
balls of fire.

Iain, the judges would love you

to make four perfectly
risen souffles.

Your souffles need to be made with

a raspberry Italian meringue base,

served alongside
a leaf shaped tuile.

You've got one hour. On your
marks... Get set... ..bake! Ah.

Good luck, Iain. Thank you, guys.

Make eight curved leaf shaped
tuiles.

I'll put the sugar and butter
together,

and then I'll put in the egg white,

and then I'll put in the flour.
Easy.

Paul, that looks like
a raspberry souffle.

Before we talk about it, you need to
tuck in

while it's at its full height.
Tell me what you think.

Well, it looks wonderful.

Wow. Hmm. That is beautiful.

It is an Italian meringue method.

What they've gotta do is make
a puree with the raspberries.

Once they've done that then they
need to make almost a sticky jam.

Meanwhile, you also have your
egg whites.

Whisk in to soft peak.

If they take it to stiff peak

it's gonna be quite lumpy and quite
rough.

Now, you're baking this
for about 20 minutes.

If they don't get their
timings right

and they run out of bake time,

the chances are it's not gonna have
the full height.

The bakers have got an hour
for this challenge

and we're staggering their starts.

We can taste them fresh from
the oven.

Start off with the tuiles.
To get that out the way.

They have rolling pins
so when it comes out

the tuiles can be lifted and placed
over and it gently folds.

This seems so simple, but there are
100 things that could go wrong.

This is evil.
Why am I here by myself?

You're the first man on the moon.

Do I... Do I get any special
treatment because of this?

You can go and wash your
hair later.

That would genuinely be a dream.
When's everyone else coming in?

Hello. Hello. Hello. Hi.

This is so fun Toby you're gonna
really enjoy this.

Toby the judges would love you

to make four perfectly
risen souffles. Oh, damn.

Your souffles should be made from
a raspberry Italian meringue base

and served alongside
a leaf-shaped tuile.

You've got one hour.
On your marks.... Get set... bake!

Oh, my goodness me.
I have never made a souffle.

Least we have a recipe. I wouldn't
say full, but it's a recipe.

I'm just gonna have to wing it.
It says curved.

I don't know if that means these are
just curved leaves,

or if I have to curve them myself.

Oh, I feel like I
need to move faster.

Come on, then, Lesley.
Les, you're gonna smash this one.

OK, Lesley, the judges would love
you to make

four perfectly risen souffles.

On your marks... Get set... Bake!

I'm really trying hard not

to be stressed cos I think when
you stress you start panicking.

Is this good for smearing?
I think that's a good smearer.

I'm not a massive fan of souffle.
I like food with substance.

What's your favourite dessert?

Apple pie, ice cream,

custard and then clotted cream on
top of that.

Ice cream, custard and clotted
cream.

Yeah, yeah. Go big or go home.

I'm literally gonna put that in
for a couple of minutes.

As soon as they're golden brown
I'll take them out.

Come on, Aaron.

On your marks... Get set... ..bake!

I have actually made souffles
before.

I have never made a tuile before.

Jasmine.

On your marks... Get set... ..bake!

I find staggered starts really
unnerving.

It's the waiting, I just don't like
it. What a weird challenge.

Look at him having
a good little look. Tom.

On your marks... Get set... ..Bake!

First impressions, souffle.

Never made one, honestly bit
confused.

Baking tuiles is a fine art.

They look like tuiles. They're
definitely not the neatest ones.

Go under, they'll be soggy
and unpleasant to eat...

Um, some of them are a bit pale.
But they are what they are.

..but if overbaked, they'll snap
when curled.

Oh, a bit brown, and I don't think
they're gonna curve very well.

No, I cooked 'em for too long.

So I'm just gonna go again.

So next step is make a smooth
raspberry puree,

using 25g of the caster sugar.

While other bakers move on...

I've just blitzed
the raspberries with the sugar

and now I'm just sieving the seeds.

..Lesley's spending time baking
new tuiles.

Second time lucky.
I'm screaming inside.

Can't you hear it? Like, "Help me?"

I have to make an Italian meringue
souffle base with

the remaining sugar
and the raspberry puree.

I am going to add some sugar to this
and then bring it to a syrup.

200g remaining from
the 225g of caster sugar.

With the remaining sugar, so how
much remaining sugar do we have?

430g.

That's a lot of sugar, so I
need to get that up to temp.

Your face when I said souffle!

I mean, what a picture!

Never made one. I moved into this
flat once right

and I became obsessed with it.

I bought all the ramekins
and everything

and I am like a professional souffle
maker.

Do you wanna make these for me?
No, I don't know about this one, no.

I don't know about this one.
Oh, perfect, that's really helpful.

So I'm just starting
to separate my eggs.

This is for the Italian meringue.

To cook the egg whites properly
the syrup has to be 116 degrees.

I need it to get
to 120 degrees Celsius.

In fact, to perfect this recipe,
the syrup should reach 114 degrees.

This needs to get
a couple degrees higher.

This is at 111. Yeah, do you know
what? That's done. 120, OK.

While to achieve the airy texture
the judges expect...

Bloody hell, this is stressful.

..the meringue should be whisked
to soft peaks and no further.

Like medium, medium peaks, right?

Or, when baked, the souffles risk
bring lumpy and curdled.

I'm sort of aiming for stiff peaks.
That's stiff peaks now already.

Not sure what it's meant to be,
but it's stiff-as now.

Right, I'm just filling these.

I have no idea how high they're
meant to be.

This is the most stressed
I've been in my life.

Whenever I've seen a souffle it's
always got, like,

perfectly level edges. I feel like
it should be perfect. Let's see.

The delicate dish requires up
to 20 minutes' baking.

Right, so, let's set a timer
for ten minutes.

Well, I'll bake them for as long as
I've got.

Go in too late, the bakers run the
risk

of serving the judges a raw mixture.

Hopefully they'll be done in time.

Yeah, I'm going in. I'm gonna leave
them in till the very last minute.

So, now we wait.

Iain, you have ten minutes left.

I mean, they look like souffles,

but I don't know how long I'm meant
to bake them for.

Stressful.

Do you like souffles?
I love eating souffles.

It's all about the rise, isn't it?
It's all about the rise.

If they don't rise, this is game
over, innit?

They've risen so much.
I mean, these are big boys.

Oh, my God. They are insanely tall.

They're not gonna be done.
They're gonna be raw.

Oh, my God. I...
I feel like I need to take 'em out,

15 minutes feels right. Oh, my God.

Wow. Iain, those are taller
than you.

Baker number one, I'm coming
to get your bake right now.

As always... Looks great. ..the
technical bake will be judged blind.

Madame. Monsieur.

The height's quite good.
It's got a decent height. Yeah.

That's very, very sweet.
Too sweet and not enough raspberry.

I think they've made a mistake
somewhere, yeah.

It's a very good texture for
souffle, very fluffy, like a cloud.

The tuiles look great.
It's a nice colour that, actually.

That interpretation's fine for me.
I agree.

They're coming out. Number two, I'm
coming to get your bake.

They're really tall, but they do
look like

they're coming down a tiny bit now.
Fingers crossed.

Enjoy. The tuile's baked well. Yeah.

That souffle's quite flat
and not as high as it should be.

They should be higher than that.

I think they've taken
the meringue to the wrong stage.

They need to take it to soft peak
not stiff peak,

cos it makes it lumpy.

The raspberry levels are good.
But it...it's just too flat.

Yeah.

They're gonna be raw.
Oh, gutted. Never mind.

Baker number three, I'm coming
to get your bake.

Be really gentle
with them as well. Oh, my goodness.

Oh, dear. Might wanna just put it
straight in the bin.

Well, look it's like liquid. Yeah.
It's not baked long enough. Urgh!

It's over-whipped.

Hmm. So that the white would not
incorporate properly.

Yeah, and the tuiles are thick as
hell.

They're
all different colours.

Yeah, those aren't good.

Baker number four, I'm coming
to get you.

Sir, your card did decline,

but don't worry I'll sort that out.

Thank you very much.

It's got a bit of height to this,
not as much as it should be, though.

It's not quite as set as I expected
it to be.

No, it's a little bit wet in
the middle. Hmm.

Which is why it's sunk a bit.

Flavour-wise it's OK,
but it's quite lumpy

and these tuiles are too thick.

Baker number five, I'm coming
for your bake.

I can see from here the biscuits are
all different shapes.

But actually they taste amazing,
the colour's amazing too.

They're decent, the tuiles are good.
These do not look good at all.

Look how soft that is.

Yeah, it's liquid.
Actually it tastes good.

Hmm. The flavour's
the only thing going for it.

Baker number six, I'm coming
to get your bake.

They're dropping already.
Thank you so much.

This is your last dish. Enjoy.

Thank you.

The problem with this is obviously
the height. It looks quite rough.

It's too sweet. And not properly
risen. No, it's not.

It's dropping really quick, isn't
it, as well?

These are underbaked.
But it's not very good.

It's very, uh, grainy actually.
Pale. Flat.

I can't see what's going for it.

They were so brutal.

The judges will now rank
the souffles from worst to first.

In sixth place we have this one.

Lesley, it was underbaked.

Yeah. In fifth spot we have this
one.

Tom, I did think it was slightly
underbaked,

you didn't get much height to it
either.

Jasmine is fourth and Toby is third.

And in second place we have this
one.

That's mine. Aaron, nicely set and
quite well risen, pretty good job.

Which means in first place we have
this one.

Oh, Iain! You had the hardest spot
so well done!

Yeah, that is well done.

The raspberry flavour was there
but it was outbalanced by the sugar.

However, what I did like were the
tuiles and the height that you got.

How did I get first?
I'll take it, yeah.

You put 230g too much
sugar in.

What? I thought it said use
the remaining sugar.

I'd say confidence is low going
into tomorrow.

If I'm gonna be here next week
I need to bring a superstar game.

That wasn't great.

I don't think I'll make another
souffle, no.

Here we go.

The first-ever meringue week! Have
you enjoyed it?

Yeah, I loved it,
I like meringue week.

You like anything sweet.
What about Toby's apple pie?

I think he did a good job.
I thought it was pastry on top!

He deserved a handshake, though,
didn't he?

And why did Jasmine get a
left-handed handshake?

What was that about?
It wasn't quite as good as Toby's.

So a left-handed one is not
as good?

You just make it up as you
go along. I do, yeah.

But Jasmine deserved it.

And weirdly on the other side of
the fence, we had Lesley.

Her souffle, it was just too soft
and flat. She's in big trouble.

Tom's in trouble on his signature.

I was a bit concerned about
the meringue. It was too gloopy.

That's the perfect example

of what I don't like about
torched meringue.

Let's talk about Iain,

cos Iain did quite well in the
technical, didn't he?

He won. He did.
I'd describe that as quite well.

Iain's was really, really sweet.

He got away with it because of the
rigidity of the meringue itself,

but I think overall Toby's done well

and I think Aaron's up there
as well. And Jasmine.

We are getting to the creme de la
creme of bakers now,

though, aren't we? Quarterfinals
next week and I think,

at that point, we are beginning to
sort of hone down on

who's gonna be in the final.
It's week seven.

I hope so, unless you've been asleep
for the whole time.

Welcome back to the tent, bakers.

I hope you're all still enjoying
those meringue week vibes.

SHE HUMS

Hey! Those vibes aren't over, kids,

because it's time for your meringue
showstopper challenge.

The judges would love you to create

a beautifully decorated
Vacherin glace.

So named because of its resemblance
to an Alpine cheese,

traditionally, your Vacherin should
consist

of an exquisite meringue shell
containing yummy ice cream.

So it looks like a cheese,
tastes like an ice cream.

So much better that way round.

Exactly. You have four and a half
hours. On your marks...

Get set... ..bake!

I need to get everything started
super-quick.

It seems like loads of time
but it goes in a flash.

Let's split some eggs.

Today's showstopper challenge is
a Vacherin glace.

A Vacherin is basically a cocoon of
meringue over an ice cream.

I've never had a Vacherin in
my life.

So my perfect Vacherin - at least
a third of it will be meringue.

And the other two thirds sorbet
and ice cream.

Those two flavours must go together
and they must go with the meringue.

They've gotta get the recipe right.

When you put it in your mouth
the flavours should really pop.

If it isn't right, they're gonna be
in a world of trouble.

Got that feeling of impending doom.

I'm traumatised from trying this
at home

and it having no flavour at all.

We expect the meringue
to be baked long and slow,

and that'll create a hard meringue

and will be very stable.

If they bake it
for less, it might look good

but guarantee this thing will crack
and it'll fall apart.

I'm not feeling confident
about this.

I never feel confident
about meringue.

With a showstopper we always want
some height to it

and be a bit extravagant
and extraordinary.

We wanna see something that's hugely
elaborate, decorative.

Most of all I want it
to have classic flavours,

good meringue and beautiful
ice cream.

If the bakers do this correctly this
will be unbelievable.

Hi, Tom. Good morning, Tom.
Hello, how we doing?

Tell us all about your
Vacherin glace.

Me and my family always love
to go mushroom foraging

so today I'm making a cep mushroom.

You have the banana sponge, banana
ice cream and you'll have a banana

and hazelnut dulce de leche
in here.

After under-performing
yesterday Tom's going bananas

with a giant mushroom wrapped in
Swiss meringue.

His fungi will have
a detachable white chocolate

and coffee Italian meringue top.

So that you can essentially lift
the meringue off.

In case you don't like
a non-baked meringue.

It does sound really good. OK, good.

Great flavours, combinations going
on. Yeah.

Structurally is it quite sound?
Maybe. Um...

Let's see how we get on.
Good luck, babes.

Thanks, guys, have a good one.

In this immense challenge...

It's a lot of meringue today.

Who'd have thought for meringue
week?

..the bakers can once again make any
meringue they choose.

This is a Swiss meringue that
I'm making.

I'm literally doing
a French meringue.

But to ensure its stability, it's
essential they follow their

recipe perfectly.

I've used 150g of caster sugar
and 300g of egg white.

I'm gonna check
the consistency of this.

It doesn't do anything when you turn
it u-u-upside down.

It kind of does do something!
I'm not gonna do that for too long.

I'm not happy with this.
Something not right with it.

I should give it another go.
You got it, Les. You got it. Thanks.

To create the show stopping
Vacherin glace the judges expect...

So I'm gonna pipe a scallop shell.
Is it scallop or "scoll-op? "

..the bakers must conjure up...

Really cool little piping nozzle
I have here.

Sort of looks like
corrugated metal.

..an elaborately sculpted
meringue decoration.

How you feeling? Hmm.
Not in control?

I feel... Yeah, I feel great.
Hmm. I detect some sarcasm.

It's all gonna go in the oven soon.
But I need to pipe my tree first.

Yeah, these are meant
to be fern leaves.

Do they look like a dock leaf?
leaf? Maybe.

I should've done pearls in
the middle of it.

Morning, Jasmine.

I gather your Vacherin glace is
going to be a seashell.

So I'm gonna do a shell
with pistachio ice cream,

stracciatella ice cream.
And strawberry ice cream.

And your three ice creams, how are
you freezing them?

So I've got these moulds which
I'll freeze them in.

So then they'll turn out
and be a similar kind of shape.

In addition to a trio of ice creams,

Jasmine's stepping outside her
comfort zone

with an Art Deco French
meringue seashell

with pistachio praline struts.

Are you confident about today?
No, this is...

Is this, is this gonna be your weak
link? Hmm.

This is literally just gonna crack
and fall over.

It's as far as I can get it with
the time I've got left.

It's better than the last lot.
Oh, gosh.

I need to make sure that they're
gonna be structurally sound

so I'm just filling in little gaps

but I'm pretty much good
to go, on these. OK, I'm going in.

Achieving the perfect meringue...

They're gonna be in for an hour
and a half.

..means baking low and slow.

OK. I would love it to bake for
seven hours, really slowly,

in an Aga, but I don't have that or
that time.

I'm colouring my meringue, but I'm
just doing it in the bag so,

as it comes out, you get, like,
a ruffle.

I need to get my ice
creams churning.

Next, the bakers turn to their
Vacherin glaces' icy fillings.

So these are the two custard bases.

You're gonna have a banana ice cream
and then a cinnamon ice cream.

Making multiple frozen elements...

Oh, yeah! So that's my chocolate
custard base.

..it's crucial their flavours
complement each other perfectly.

So I am making mango sorbet
and coconut gelato.

Let's pray to the meringue gods...
Right, let's start churning.

I'm gonna pop the basil in the curd.

Hopefully the judges will like
the flavours.

My sorbet's sorbet-ing. I'll leave
that to churn till it's done.

Morning, Aaron. Good morning.

Tell us all about your
Vacherin glace.

Mine's called Kitsune Sundae.

A what? Kitsune Sundae. Right.
It's a Japanese fox spirit.

It's essentially a fox only
with nine tails.

As opposed to a cat
with nine lives.

Beneath an intricate fox figure from
Japanese folklore

Aaron's concealing a key lime
and lemongrass sorbet

and a smooth stem ginger ice cream.

I love ice cream.

Are you the sort of person who'll
watch TV

and go through the whole pot? I
will.

I'm the type of person who will open
the tub,

have four spoons and put it back.

I couldn't live with you, babes.
I'm telling you. What?

I could make you any flavour ice
cream that you wanted.

That's true, I could live with you.

So that's my coffee sorbet in there.
Strong espresso.

But I feel like you need that
with the dark chocolate

because I want it almost
to taste like a mocha.

Morning, Iain. Good morning. Hello,
Iain. Hello, Iain.

Tell us about your Vacherin glace.

I wanna cast your minds back
about a decade ago.

There was another fella called Iain
from Belfast on Bake Off.

His Baked Alaska didn't... Didn't go
too well,

and he served it in a bin.

Back in series five, one of the most

iconic Bake Off moments of all
time...

Ah. ..saw another Iain from
Belfast...

No, no, no, no, no, you can't.

..consign his bake to the bin.

Iain, Iain, Iain. You have to
present, you have.

Look at it. I can't present it.

Come judging his flavours were
never tasted.

So where's your sponge? In there?

Mm-hm.

We could've tasted that. Do you
remember this? I remember.

So, seeing as I'm the other Iain
from Belfast,

this is gonna be a bin with

the same flavours that he did his
Baked Alaska with. Brilliant.

Iain's Italian meringue Vacherin
glace pays homage

to series five Iain's flavours
with espresso sorbet,

dark chocolate ice cream, sesame
praline and vanilla Chantilly cream.

So you're finally gonna put Bingate
to bed.

Yeah, my sorbet is churning already.

Well, it's good
because Iain's didn't really set

and that was part of the problem.
Good luck, Iain.

With their first frozen
filling churned...

Looks like it's set like a dream.

..to get a second made in time
the bakers can't chill now.

I'm not good at multitasking,

so I generally find this moment in
any bake quite difficult.

I'm just gonna sieve this one more
time,

cos I really want the pistachio
ice cream to be smooth.

Wait, you've gotta hold this flat.
Is this...

That's not gonna work, is it?
It's quite small, that sieve, innit?

I'm gonna go borrow one from Tom.

OK. It's not really going through.
Tom's provided.

The holes are too small.
I'm going again. That's... Oh!

This has been an absolute fiasco.
Thought you were good.

Now gonna make coconut gelato.

Unlike the rest of the bakers,
Toby is not using milk or cream.

Because I was lactose intolerant
when I was a kid,

I thought I'm gonna try and make
this whole thing lactose-free.

His Vacherin glace celebrates
a trip to South America.

One of my really good friends
is Columbian.

We went and stayed at his
family home

and in the garden there's this
beautiful mango tree.

So every morning we would go out

and pick fresh mangoes
so it's my ode to that.

Beneath the meringue mango tree

Toby's packing in mango sorbet,

macerated mango, and a coconut ice
cream,

along with a coconut caramel
whipped cream.

So my little lactose intolerant
friend. You doing ice cream.

When did you find out you were
lactose intolerant?

When I was a baby.
So I grew up on goat's milk.

Goats get a bad rap, don't they?

I guess cos the devil has
the form of a goat.

And the old clippity cloppity.

I'm getting turned on. No!

Bakers, you're halfway through.

You've got two hours
and 15 minutes left.

Oh, don't know whether
to up my oven temperature.

This should please you today,
Prue, cos there's

a lot of baked meringue,
so we shouldn't get

the whinging that we got yesterday.

Oh, it's still soft.
It should be hard and it's just not.

It's really weird.
I don't know why it's not.

It's exactly the same as
I've done it at home.

What amount have you used?

I've used 150g of caster sugar.

Yeah. And 300g of egg white.

It's the other way round.
It's double sugar. I mean half.

That's what I've done.

Yeah, yeah, yeah. So, great, now you
can just redo it.

I just need to get it done.

If she can crack her Swiss meringue,

Lesley's bake will be inspired by an
upcoming family celebration.

My daughter got engaged
at Christmas.

I hope I'm the wedding cake maker.

I figured I'd better start
practising. Just in case.

Lesley's Vacherin glace wedding cake

will be home to lemon and basil ice
cream, strawberry Eton mess,

vanilla ice cream, and will be
adorned with

Swiss meringue swans and ruffles.

You all right, Lesley? Yeah, I'm a
little bit stressed.

What you stressed about? My meringue
didn't work.

I read the recipe round the wrong
way.

Have you got time to cook it and
everything?

Probably not, but I'm gonna get some
out anyway.

Listen we've gotta keep fighting,
babe. Gotta keep fighting.

Bakers, you've got one hour left!

Yeah, you drink that Lesley.
Hydrate, hydrate, hydrate.

Everything's done. Just gotta
assemble,

and hope that the meringues don't
crack. You've got this, man.

Hopefully. Let's do your moustache
while we're here.

Yeah, go on. Tie me up.

Right, here we go.

I am absolutely petrified.
Petrified.

Just baked meringue is
incredibly fragile.

Getting them off is gonna
be interesting.

Meringues don't really like
temperature change.

And before the bakers can begin
building their Vacherin glaces...

These are my meringues that'll go
inside the structure.

..they face the nerve-racking
task...

I can hear that cracking.
..of freeing their meringues...

Crack here, crack here,
cracks there.

Ooh.

..without breaking them.

Oh, my days, I'm literally shaking.

Oh, come on, please, stay together,
come on.

There's a lot of cracks here.

Hopefully I can glue this all
back together.

Is anyone else's going badly?

Oh, these bits are so stuck.

Oh, so this is one of
the most stressful things.

Gonna try again. Hopefully I can get
this one off in one piece.

It's cracked a lot. What I might do
is pour white chocolate onto it,

and then hopefully the chocolate
will solidify.

That's my backup plan.

Let's go. That was tense.

While most undertake repairs...

Ha! That did not work.

Meringue, meringue,
meringue, meringue.

I'm just covering this in white
chocolate so that

the ice cream doesn't make it all
go soggy.

..Lesley's forced to accelerate her
low and slow bake time.

I've just turned it up to 200,

just hoping that it'll give it a
little blast that it needs.

How long have we got?
Please don't say half hour.

Bakers, you've got 30 minutes left.

Let's make the showstopper
of dreams.

I'm trying not to panic.

I think we need to make
a bloody Vacherin.

As the clock ticks down...
Ice cream.

..the bakers attempt
the tricky task of building up.

Everything, when I assemble it,
needs to be frozen cold,

otherwise the ice cream will melt.

They didn't have tins in
the size that I needed,

so I need to cut this.
It's so hard.

If I have something that's standing
and edible that is honestly a win.

I can't deal with the mess.

I'm staying positive today,

I'm not gonna let it get me down,
bring it on.

Sorry. Hey!

So in my whipped cream I've just got
some vanilla and ginger syrup.

So this is the coconut
caramel cream.

This is my nervy moment. So this is
me making the mushroom head.

I do feel like it's coming together
now, but it is what it is.

OK, so, now, I'm making my
pistachio praline.

I'm icing ice cream
and everything's collapsing,

but it is fine cos this is gonna
go back into the freezer.

Bakers, you've got 15 minutes left.
It never ends, this challenge.

Never ends. I'm gonna get 'em out
and just hope they're set enough.

I'm gonna torch this
Italian meringue next.

Oh, they're a little bit soft.

It's not had quite long enough in
the oven.

Oh, that's just cracked as soon as
I put it on.

Why are Iain's lips black?

It is black food colouring powder
and lustre dust.

Oh. I need to wash myself
after this.

These do look very rustic. Suppose
I've just gotta trust myself.

Are these the sides of the bin?
These are the sides of the bin.

Well, it's a sort of old tin...
So clever. Yeah. ..beaten-up...

Beaten-up bin. Yeah,
it needs some character, right?

It needs character, yeah. It's bin.

It's the sort of bin that
Top Cat would sleep in, right?

Yeah. Exactly. Oh,
that's a good reference. Oh.

You need to know which bin
you're creating.

This is chaos. Bosh! Look at that!

Right, what shall I do?
What shall I do, what shall I do?

Right, let's glue it up.

I've tried my best today.
It was a silly little error.

I'm just gonna assemble it in
the freezer.

The chocolate's not stuck
it together.

Can I request some setting spray?

Let me just add the nose.
Oh, my God, my hands are shaking.

Somehow I want to use these
to support the shell.

And around the side of it if poss.

My swans were the batch that had
an accident.

They flew off, but I'm just gonna
cover it with fruit.

Life saver, man.

Bakers, you've got one minute left!

Come on, bakers. You've got this!

It's gonna be down to the wire.
Oh, God, I feel sick.

Looks like a bin lid.
Is it the cleanest? No.

Hate that it's wonky on top but
maybe they won't notice that much.

Bakers, that is it.
Your time is up.

Is there a good angle for it?

Look on the bright side, I've never
gotta make

a Vacherin glace again in my life.
Ah.

That is incredible, Tom.
It's pristine.

Oh, don't catch me like this.

I know the meringue's not great,

I'm just feeling super-relieved that
it's done.

Not allowed to cry on telly!

Oh, dear. Sorry.

The bakers' Vacherin glaces now face
the judgment of Prue and Paul.

Jasmine, please bring up your
Vacherin glace.

The ice cream looks pretty well set.

The baking on the shell looks good.

It's a shame about this crack here.

Now let's see if I can get
in there.

So it's a scallop shell lined
with white chocolate

and with pistachio ice cream,

stracciatella and then strawberry
ice cream on top.

I'm absolutely salivating.

The French meringue has been dried
out quite nicely.

Clever with the white chocolate.
I'm glad you did that.

I think it would've destabilised
the meringue otherwise.

The ice creams all taste delicious
and distinctly different.

Overall, I think you've done
a very, very good job.

It's very neat. Very Jasmine.

Hmm, well done, thank you.
Thank you.

I like what you've done
to it cos it's got

a slightly ethereal look
to it, all being one colour.

There are a few cracks in the tail

but it's still very
beautifully done.

It's a baked French
vanilla meringue.

There is stem ginger ice cream,

key lime and lemongrass sorbet,
and a vanilla Chantilly cream.

Wow...Wow. Ooh. Oh, well done.

I love the ginger. But I think the
meringue is too toffee-ish.

That meringue down at
the bottom is quite solid.

I think it's the weight.
It's just become compressed.

The lime and the ginger,
for me, they clash a little bit.

Individually, they're beautiful.
Really nice flavours.

I think, overall, you've
done a great job.

And I just think it's so A - brave,
and B - elegant,

to have done it all in white.

The overall look, I think,
is amazing.

So this is an espresso Italian
meringue on the top.

We've got some baked layers
of Swiss meringue,

banana cake and it's cinnamon
ice cream, banana ice cream

and then there's a layer of
a caramelised banana dulce de leche,

with some hazelnuts in there as
well. There we go.

That's it Paul. Yes. Bloody hell.

Right.

Beautiful, very strong banana.

All your layers are delicious, and
they all work really well together.

I think you've done a great job
producing

all those flavours in that one tower
of strata. Love the top.

It tastes amazing.
Especially with the coffee.

That is really surprising to
me because... Yeah.

..I mean, that's just torched
meringue,

but it tastes absolutely delicious.

It is. Congratulations, those
flavours are amazing.

The way it looks is really
so neat and lovely.

I like the colours. It's very Bake
Off. It's very pastel. Right.

So we have a mango sorbet,
coconut ice cream,

some macerated mangoes, and a mango
salted caramel whipped cream.

Sorbet is delicious.
Really good. Very light and...

It is. ..summery. I think it's
beautiful.

It's like having a pina colada.

I'm just not nipple-deep in a pool.
Um...

We can be if you like.
But the meringue's well baked.

Everything else, I think, works
quite well together.

It's lovely. Very nice.
Really delicious.

Good job, Toby, well done.

It's the second time
a bin's been put towards us.

Well, it looks absolutely wonderful

and it looks like quite a grubby bin
that's been kicked around a lot.

So good. It's been through the
wringer.

So this is dark chocolate ice
cream with

a black sesame praline on top,
and an espresso sorbet

and just some vanilla Chantilly on
top of that.

And there's a Swiss
meringue outside.

That is a very strong-flavoured
chocolate ice cream.

It needs to be eaten with the
meringue

because it's not very sweet.
I love the design.

But don't like the coffee and I
don't like the chocolate. Really?

It's too strong. I would question
flavour combination.

Those were originally Iain's
flavours.

I'm not trying to pass the buck.

So I'll,
I'll turn around and go Iain,

I really didn't like it, mate, I'm
so sorry.

I'm happy that you've put Bingate
to bed. Thank you, guys.

It's quite informal.

It's sort of put on to resemble
a wedding cake. Wedding cake.

Yeah, that's what I was going for.

Well, you know I love it.
I think it looks very fresh.

So my Vacherin glace is a vanilla,

lemon curd and basil ice cream,

layered with a strawberry Eton mess
ice cream.

Oh, my God that looks good.
If I went to a wedding

and I got a serving like that
I'd think that was more than fair.

The basil actually works quite nice.

The strawberry comes through nicely
as well. That is so delicious.

This is great.

Your meringue is a little bit chewy.

Needs to be baked a little bit more.

It works cos I mean you've got
Chantilly cream,

you've got curds,
you've got ice cream,

you're thinking, "Who cares?"
But this is the Bake Off...

Yeah, it is, yeah. 100%. ..and we
are looking for good meringues.

Otherwise, great flavours.
Thank you.

The meringue was chewy but we sort
of knew that.

He said it weren't baked.

I was like, "No BLEEP, Sherlock."
You know?

The flavours were good,

and Paul really enjoyed it
so that's a win for me.

I'm really pleased with how that
went.

Paul said it reminded him of sipping
a pina colada.

I'm not sure if he invited me
to get in a pool with him.

It didn't go incredibly well.

I hope I get the comedy points.

I just committed to the bit.

Maybe I've committed to the bit
a bit too much.

I've never seen you looking
so happy.

You were munching down that
ice cream.

Been lovely having ice cream in
a hot tent.

You two have got such
a difficult job. I know.

People don't realise how hard
it is.

Aren't they artistic, this lot?
They really are.

I think Tom's pulled himself
up again.

That was really clever what he did
with all the multilayers.

And Jasmine had another good day.
I mean the cracks in her showstopper

were almost the only thing wrong
with it.

I thought Lesley struggled a little
bit. The flavours were incredible.

The problem was
the meringue was just too chewy.

But if I had to eat a plateful of it
I would go for that one.

Personally I would've gone
for Toby's.

I love the flavour with that mango
and coconut, was delicious.

He's had a good week, hasn't he?
Yeah. What about Aaron?

The problem was he had a stem
ginger ice cream

and then he had key lime as well.

Those two were really fighting
against each other a little bit.

I bet you didn't think you was gonna
be eating a bin today did you?

No. Iain from Belfast on
both counts.

Interesting flavour combinations.
The chocolate was really punchy

and the sort of espresso sorbet
didn't quite work for me.

Yeah, the sorbet absolutely let
him down.

Not his best work. Well, it wasn't
his work. Well, no.

That the point. It's very clever.
That's the get-out clause.

Very clever. But he did do well in
technical

but I would say he's joined
Lesley in potentially going.

But when it comes to star baker,

I think it is between Toby and
Jasmine.

Hello, bakers, well done. Meringue
weeks was a success.

I've got the great job this week of
announcing the star baker,

and the star baker this week...

..is...

..Toby.

APPLAUSE

Unfortunately, I've got the sad job
of

letting an incredible baker go this
week.

So, the baker leaving the tent this
week is...

..Lesley. Yeah.

I know.

Oh, babes.

Do you know what? I knew it was
coming.

It's sort of like ripping the
plaster off.

Thank you so much for the
experience, it's been amazing.

I'm really sorry to see Lesley go.
She's a remarkable woman.

In a way, she's my ideal kind of
baker.

She's just really having a good
time,

and that's what Bake Off is about.

It's been a dream of mine to
actually do this,

it's like a lifetime achievement.

I've got over halfway. I've had a
blast.

Well done, Tobes. Thanks. Well done,
mate. Thanks very much.

Did a good job there. Yeah, thanks.

Hello? Guess what, babes.

What? Star baker!

Yay!

SHE LAUGHS

Congratulations.

Toby winning star baker, he was sort
of sniffing at it

for a couple of weeks, actually.

He had a handshake in the signature,
third in the technical,

and a very strong showstopper.

Well deserved star baker.

How do you feel? Overwhelmed.

Can't believe it. I had a blinder
this week, it feels great.

I hope I can keep it up. Oh, gosh.

Dessert week next week!
Quarterfinals, you know.

So tough now, because everyone's
good.

Even just saying that there's
only five of us left

fills my stomach with a bit of
anxiety.

Margin for error is just,
like, getting smaller and smaller.

Next time... Gross.

..it's hotting up in dessert week.

The quarterfinals...

Don't panic. Now panic.

..see a scorched signature...

It's punchy.

..an old-school technical...

Oh, my God.

Oven drama.

..and a gravity-defying showstopper.

I'm a cake maker, not a joiner.

Who will stand tall in the tent?

I think it looks
absolutely magnificent.

I think it's amazing.

And who... Come on, come out.
..will have a wobble?

The person who is leaving us this
week is...

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