All language subtitles for [SubtitleTools.com] The.Great.British.Bake.Off.S16E08.1080p.HDTV.H264-DARKFLiX[EZTVx.to]_Track04 (1)

Last time...
Let's get your meringue on.

..saw the first-ever meringue week.

It's going to be down to the wire.

Jasmine... It's not going to happen.

..landed a new handshake.

I'll do one with my left hand.

Toby got a regular one...

Well done, Toby.
..and the ultimate accolade.

And the star baker is Toby.

Can't believe it.
I hope I can keep it up.

Iain's flavours...

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

..put him in the firing line.

Mm! But it was Lesley...

This is the Bake Off and we are
looking for good meringues.

..whose time in the tent was up.

I've got over halfway
and I'm very proud of myself.

This time...

Ah!

..it's dessert week in
the quarterfinals.

Now that's a panic.

With a scorched signature...

Oh, ho, ho, ho!

..a steamy technical...

Ah! Hot.

..and a towering twist of an
English classic.

Can't afford for it to fall over.

Who will soar into the semifinals...

Time is ticking away.

That was quite philosophical.

..and who...
Come on, come out.

..will have a wobble?

This is the big moment.

Really excited for quarterfinals.

It's like the finals
but like not as important, so...

No, it's like the finals
but divided by four.

Yeah!

It's the quarterfinals.
That's pretty mad.

It's great. What an achievement.

You've got this, come on.

It's so mad to think that there's
just five of us left here.

And also such a, like, amazing group
of five people.

The other seven were rubbish.

Go on.

Good luck!

I don't think I've given myself time
to think about

the fact that I'm actually in
the quarterfinals.

Like, I'm kind of speechless.

I did not think I would make it past
the first couple of weeks,

so the fact that I'm here is either
a miracle

or I'm actually decent at baking.

Dessert week,
practice has been indulgent.

I think I've gained weight this
week. But I feel jolly.

Ah, welcome back to the tent,
bakers.

It's dessert week.
This is what Bake Off is all about.

For your dessert week
signature challenge,

the judges would like you to make
a highly decorated

Basque style cheesecake.

This cheesecake, characterised
with a burnished top

and a silky smooth creamy centre,
originated from the Basque region

in Spain around the early '90s.

In the early '90s, we were working
on Britpop

and they were working on
burning cheesecakes.

The judges would like your delicious
take on this modern classic.

You have two and a half hours.

On your marks.

Get set.

Bake!

OK.

I actually love a Basque cheesecake,

but putting one together in two
and a half hours is really tricky.

I told my mum and she was like,

"Basque cheesecake,
they're the best."

Basque cheesecake is very
different from

a New York cheesecake, which is
quite heavy.

This is as light as anything.

It's like a cross between
a very rich set custard

and a very light sponge cake.

I've never actually properly had
a Basque cheesecake.

I mean, I know the general concept
of it.

Just egg, sugar, cream cheese,
all that.

A Basque style cheesecake's
all about burnt

or the browning of the top
and sides.

It's normally been baked in
an oven that's quite high

so it ends up being almost jelly
like when it comes out

the oven and that's what we want.

But if you underbake it,
it's too liquid,

and as you bring it out and try
and release it,

it will just split and fall apart.

It's getting serious now, innit.

It is getting serious to be fair.

You'd never crumble. You're like...
Good little pun there from me.

Ultimately I'm looking for
an absolutely delicious cheesecake.

We're right down to
the last five bakers.

They should be able to do this.

Morning, Jasmine. Hello, Jasmine.
Hi, Jasmine.

So, Jasmine, you are now carrying
the flag for the women.

Got to stay in there for the girls.

Representing, babes.

No pressure.
I know, no pressure whatsoever.

Tell us all about your
Basque cheesecake.

I'm going to be doing
a lime cheesecake

then I'm going to have some passion
fruit mascarpone curdy cream on top

and then some fresh mango on top
of that.

You like your passion fruit,
don't you?

I love passion fruit.

You've been using it quite
a few times.

I know, I can't get away from it.

Last woman standing Jasmine will
decorate her lime infused cheesecake

with candied lime peel,
mint leaves and sliced mango,

which she'll shape into a rose.

These are my favourite
summer flavours

and when it's 30 degrees outside,

all I want is mango
and passion fruit.

Makes me feel like
I'm somewhere exotic.

And she's not the only baker using
exotic flavours.

In the pan at the moment I've got
the pulp from 12 passion fruits.

I'm doing passion fruit because I'm
passionate

about putting fruit in my bakes.

Morning, Toby.

Hello, Toby. Good morning.

We want to know about your
Basque cheesecake.

So I'm doing a passion fruit

and white chocolate
Basque cheesecake.

I'm going to do a 50/50 split
on the batter

and then I'm going to add white
chocolate ganache to half

and a passion fruit jam
to the other half.

Lovely.

Tempered chocolate passion fruit
shells will sit on top

of Toby's marbled cheesecake.

He'll zigzag whipped white
chocolate ganache

and plans a final flourish
of crispy sage leaves.

Tell me, how do you feel coming into
this week based on last week?

Do you know what? I think
I've felt more confident

practising in the build-up
to the week?

He seems calm.
Well, being star baker.

Well, it's a good feeling.

Good luck.Thanks very much.

Thank you.Thank you.

Oh, yeah, I forgot you were
star baker. Yeah. Well done.

That's me.
One week and one week only.

To secure their place
in the semifinals...

Got the jam, got the lemon,
got the sage.

..the bakers must impress
with beautifully balanced flavours.

Orange zest and vanilla.
It's very tasty.

Too strong and they'll overwhelm
the cheesecake.

I'm going to put so much vanilla in

and I've grated
the zest of eight limes.

Too weak and they'll taste bland.

Orange extract, orange zest and

a little bit of orange food
colouring as well.

Are you doing citrus business?

Citrus business.
Everyone's doing citrus business.

You're doing orange, yeah.
Yeah, orange.

Orange everything and cardamom.

I actually don't like
my cheesecake either.

You don't like it? No, I don't
really like cardamom and orange.

Do you like baking?

No, not really. Not at this point.

Do you like me?
I love you, Noel.

Iain may not be a fan

but he's still hoping to impress
with his Christmas box cheesecake,

festively decorated
with candied oranges, orange curd,

mascarpone cream
and cardamom tuiles.

I just thought I'd make it look
a bit Christmassy.

But not covering up the burnt bits.

Not covering up the burnt
bit, yeah. Are you confident?

You know what? I had, my last day
of practice went really well.

So everyone you was patting you on
the back. Yeah. Good.

Not here, though.

Which of yous want to pat me on the
back? I would love that.

I think I need it right now.

What me? Yeah.
Oh, do you want a pat on the back?

A Hollywood pat. Yeah, all right.
Well done, mate, yeah. Good luck.

Oh, I really needed that, man.
Thank you.

Good luck, Iain.Right, I just need
to get this on here.

Oh, that orange is way too strong.
Damn it.

Oh, well, it'll be fine.

Whilst Iain plans to dazzle
the judges

with his bright orange cheesecake...

Today is all about black through
and through.

..Tom is toning it down.

I feel like they're going to look
at it and go,

"That doesn't look appetising."

Morning, Tom.Morning, guys,
how we doing?

Hello, Tom. So I'm taking burnt to
the absolute extreme

and I'm doing a black sesame
cheesecake that will be black.

And the sesame flavour is in the...
In the cheesecake itself.

Cheesecake. I mean I must say that
I'm not quite sure

that it sounds wonderful,
but we'll see.

OK.

Hoping it tastes wonderful,
Tom's onyx offering will have

a black chocolate lemon on top
which when cracked will ooze

a bright lemon curd,
his only colour deviation.

There's black everywhere.

Black everywhere. Let it be.

Tom, you're in the quarterfinal.

I know. Quarterfinal.

Feels more intense cos there's
just five of you.

Yeah.It's quieter, it's less fun,
less noise.

It's less fun? What you on about,
it's less fun? I'm here, bab.

You guys help make this whole thing
a little bit lighter.

Do you reckon?Yeah, yeah, otherwise
if it was just Prue and Paul...

Dry...quaint.

Right, I'm going in the oven.
First one in the oven. Ha-ha!

I'm going in.
It needs to bake for 45 minutes.

And then it needs
to chill almost fully.

So this is going in.

With their cheesecakes
in the oven...

I'm at 200. I'll just temp check the
middle, keep temp checking

the middle and then, yeah, but it's
getting hot so I need to hurry up

and temper some chocolate now.

..attention turns to the toppings.

I'm making a sake plum jam.

Plums, they remind me of my grandad.

I just remember him always eating
them when I was younger.

God bless Bernard.

In a tribute to his beloved grandad,
Aaron's topping his vanilla

and nutmeg flavoured cheesecake
with plum slices,

a sake plum syrup
and dark chocolate curls.

I love a plum.

It's like a peach, though. It's hard
to get a good one sometimes.

What if you could get
a real juicy plum.

Do you like a soft plum
or a hard plum?

It's got to be just in
the middle, innit.

Yeah. If they're too soft
they go a bit tasteless.

If they're too hard, no good, sharp.

No-one wants a sharp plum in their
mouth, do they? Very true.

No, you want a succulent plum,
don't you?

Yeah, something you can get
your mouth around.

Bakers, you are halfway through.

It's a quickie.

Shall we have a quickie?
Yeah.

I'm just going to check
my cheesecake.

To achieve the burnt top and wobbly
centre

that the judges are looking for,

the bakers' oven strategy is key.

Great, so now I've just turned down
the oven to 200

so it's got that first blast
to start setting the outside.

Bake too high for too long and their
cheesecake will curdle and crack.

Love to have my cheesecake
out of the oven right now

but that's not happening.

Too low and it won't caramelise
or set.

It's not browning at all.
I don't know why.

Is your cheesecake browning?

No.

Mine's not either.
Does yours normally by this point?

Yeah. Same. Shall we whack it up?

I've put mine on 230.

Yeah, I might do that as well.

All right, I'm going to start
an orange curd now.

You're very limited with this
because you don't want

to cover up the top too much.

These are just my black
chocolate lemons.

Just trying to get this chocolate
as dark as possible.

So that it matches the colour
of the cheesecake.

The cups are purple tempered
white chocolate.

These need to be filled
with white chocolate ganache.

Curd is going to be good.

I'm going to save some of this curd
because, I don't know why,

just in case. A contingency curd.

Oh, my gosh. Just split it.

It's like white chocolate butter.

My white chocolate cream looks like
it's splitting but it looks...

If that was on a dessert island,
it's not surviving, babes.

Oh, but it tastes amazing.

It tastes really good.

So good.
I'd drink that like a milkshake.

It tastes great. Mm!

It doesn't feel curdled in your
mouth at all, does it? Just do that.

But it just looks...
Just do that but better.

Ah, cheers.

Do that, elevate.

Ah, got it, got it.

Now I know what I need to do.
Thank you.

OK, we're done.
Coming out.

Actually maybe another minute.
Maybe another minute.

Nice and cracked and burnt
and delish.

Now I'm going to get that in the
freezer to just start chilling down.

I think it can take another five.

Oh, ho, ho, ho!
This is rising like mad.

Wow, look at that.

Shall I grill it quickly
to burn it?

I don't know.

Do you know what? I'm not going to.

It looks so much more burnt.

It's got a wobble.

Yeah, it's jiggly enough for me.
I think that'll be fine.

I'm literally shaking.

Oh, my gosh, we have a cheesecake
and it stands.

Oh, she's big.
She's got a good rise.

Oh, God that took forever.

Ah, there we go.

Bakers, you have half an hour left.

Are you wiping your rubber gloves?

You look like you've killed someone
and you're cutting them up

so the police don't find the body.

Imagine if we saw Paul's shoe
in his proving drawer.

Orange curd.

That's punchy.

This is what I'm going to hide the
lemon curd in on the top

of the cheesecake, so it should be
a nice little surprise.

Whilst most of the bakers crack on
with their decorative elements...

What peel are you doing?
I'm doing lime. Orange.

Hmm, I love orange candied peel.

..Toby's still having issues
with his whipped ganache.

Oh. Forgot about that
and curdled it.

Oh, gosh. This is so stressful.
Third time lucky.

Oh, those oranges are looking cool.

I'm really happy
with my little twisted candied peel.

I think it will look cute on top.
You love a bit of lime, don't you?

I love lime. Do you like margaritas?
I love a mojito.

Problem with mojitos is you can
drink about 17

then the next day you go,
"I'm blind."

I think it's split again.
How long do we have?

Bakers, you've got 15 minutes left.

Oh!

15 minutes is not
a good amount of time.

Let's see what happens.

Basque cheesecakes are not designed
to be demoulded.

There's a reason in Spain
they serve them in the paper.

You've got the burnt bottom,
so I'm happy.

Oh. Just don't want to feed
the judges paper.

Slightly terrified.

I need to get this somehow
off of here.

Don't like this.
Don't like this.

BLEEP.Can someone lift that off
the bottom, please, please, please?

Can someone lift the bottom?

I don't think anyone can.

Toby, could you give me a hand
for one second?

Pull that wrapper away.

Where, here?
That one, yeah, yeah.

BLEEP.

Damn it. It's split.

Oh, dear.

It's the one thing I didn't
want to happen.

Going again, third try on the
whipped white chocolate.

In here is sake plum gel.

You want it to be quite tart cos
the cheesecake's quite sweet,

but I don't want it to be...
I want it to be a bit like...

Making a little flower
out of mango.

Oh, I'm not really going to be able
to think about this too much.

I think I'm just going to have
to do it.

But I can still pull it back
and cover the splits.

All I've got to do is pop a lemon
on top. How hard can it be?

How much time left? Bakers, you've
only got one minute left.

Don't panic. Now panic!

Oh, goodness me. I am stressed.

Blackberries. Bit of mint.

The candied oranges turned out
pretty good.

Hopefully you won't see the splits.

Oh, my God, my hands are shaking
so much.

OK. Oh, crispy sage leaves.

Just a little bit
of this mascarpone on the top.

Bit of lime zest.
Passion fruit, maybe.

Chocolate curls.

Bakers, your time is up.

Please step away from your
Basque cheesecakes.

OK, we're done.
Can't say it doesn't look burnt.

Smashed it, mate.

Thanks. I split my ganache twice.

OK, bakers, you can step outside.

Take your plums with you.
Well done, kids. You can do no more.

The top of mine split open
when I was unmoulding it.

(BIRDS LIGHTLY CHIPRING)

The bakers' burnt Basque cheesecakes
now face

the judgment of Paul and Prue.

Hello, Jasmine.

Hello.

Very pretty.
Does look really pretty.

Stuck a little round the edge.

Yeah, it's caught
a little bit there, hasn't it?

But it's nicely browned.
Proper burnt.

I worked for that.

Well, let's see what it
tastes like.

It is very delicious
and I like the texture.

You've got the zest in there
as well. Hmm quite a lot.

And it really carries
the flavour through it.

I think you've done a great job
with that

because it's quite cooling as well
with the passion fruit curd, cream,

it's delicious, and it works well
with the interior.

Overall, very nice.

I am trying not to eat it.

I'd like to just get stuck in
and finish it.

Thank you, Jasmine.

Thank you.

Looks great. Very neat.

Love the chocolate work on the top.

If it was in a window of a pastry
shop, it would attract your eye.

That's what I like to hear.

Yeah. Very good.
Hopefully it tastes good.

Well, let's hope so.

It's as smooth as anything.

It's just set but it's holding.

Perfect jelly wobble.
It's been baked really well.

You've got the lovely plum sitting
on the top

which gives it that little bit
of sweetness as well.

But you need that sour cream,

so together it's quite
a refreshing eat.

Think you've done a great job
with that. It's lovely.

Thank you. Thank you so much.
Really beautiful.

Well, I must say it looks
as if it's perfectly baked.

Well done.
Let's see what it tastes like.

That is rich.
Very rich but very delicious.

Needs more citrus. It's, uh,

I'm getting it from
the top obviously.

I'm getting the curd from the top
but inside I'm not getting it.

It's just not punchy enough.
Sure. OK.

Can I eat one of your little...
Please, please do. ..numbers here?

It's lovely.Lovely.

That's the sort of thing
you want inside.

So you want the cream
and then the zest as well.

Yeah. Hmm.Thank you. Thank you.

Hello, Tom.

Hello.

When you described it, I thought
that's not going to look attractive.

Yeah, yeah. But you always surprise
us, Tom.

A Goth cheesecake.

It's, it's definitely up your
street, isn't it?

Here's a handshake. I mean I don't
know whether I find it attractive.

Course you do.

Right. Give it a whack.

Ah, look at that.

Look at that!

Wow.

You need the lemon curd.

The sesame flavour is there,
it's not overwhelming at all.

No.It's very much a back note.

Because you could argue there is
very little flavour in there.

Hmm. Think it's more exciting
to look at.

Yeah. Than it is to eat.

Thank you, guys.

I think it's genius.

Thanks, mate.

I like the candied orange.

They look properly candied. Yeah.

Yeah. The bright yellow round,
is that...?

That's the orange.

That's just from the orange
or has that got...?

No, there was a little bit
of food colouring in there as well.

There's colouring.Yeah. I was
going to say cos that looks

a little excessive.Little bit.

You've got a lot of zest
in there, haven't you?

Yeah. I think it's a bit too much.

It's almost on the bitter side.

It's like you were grating away

and took most of the pith
and not much of the zest.

But I like the texture
and it's got a wobble.

I think overall the bake is good,
I love the decoration.

I don't think you needed
that yellow colouring.

To be honest, I think you could've
just stuck to the orange slices.

Yeah. Been simpler.Yeah.

Thank you. Thanks, Iain.

These two are taking the pith.

I just put way too much orange
into that.

At this point you can't really
afford to have negative comments.

I'm going to hope I do well on
the technical.

Pretty happy with that, passion
fruit cups as well on the top.

Great. Prue did it in one as well.
Chucked it back.

That feedback felt quite brutal,
I'm not going to lie.

It feels like I've missed their
expectations in terms of

what it should've tasted like.

We'll draw a line under that bake,

move on to the technical
and just focus on that now.

While the bakers could prepare
for their Basque cheesecakes,

they have no idea what awaits
in their next challenge.

Bakers, it's time for your technical

and this one has been set by the
Duchess of desserts herself, Prue.

Prue, any powerful words
of wisdom or advice?

Yes, for this challenge,
time is really tight.

You'll have to do
a lot of multitasking

and I'd advise that you read
the recipe first.

There you go.

OK, as ever, this challenge is
judged blind,

so, Paul and Prue,
see you later. Vamanos.

For your technical challenge,
the judges would love you

to make six gluten-free orange
upside-down puddings.

Your puddings should consist
of moist, fragrant orange

and cardamom sponge topped
with caramelised orange

and served alongside a delicious
silky smooth creme anglaise.

You've got one and a half hours.

On your marks. Get set.

Bake!

Steamed puddings, I've never steamed
a pudding before. Bad start.

I've made orange and cardamom stuff,

haven't made orange and cardamom
pudding. This should be fun.

I think I know what I'm doing.

There's a lot of instructions.
I'm trying to take it all in.

A lot of multitasking and I don't do
great with multitasking.

Cos my hair goes everywhere.

Orange and cardamom puddings,
proper old school.

I think this is a great challenge.

I think it's a tricky challenge,

cos you haven't given them
the bake times.

No, we haven't. Their biggest
problem is going to be getting

the bake right. They're steaming
these sitting in a bain marie

and it's really important to get
that water level at the right height

because if it's just at
the bottom it won't cook the top.

On the other hand, if it's too full,
it'll be like it was at school,

stodgy and wet.

Shall we?Beautifully baked.

It's moist and it's
a real proper crumb.

The intensity of that orange blended
with the ground almonds,

I love this. This is so good.
Just the right level of cardamom.

I'm not too sure whether I'm eating
a cardamom or a bug.

For the syrup, make a wet caramel
using 30g of caster sugar.

I want it to be
a nice deep colour so you get

the flavour, but not too deep
that it's burnt.

One more second.

That looks all right,
so pour in the boiling water.

I'm going in.

Add sugar and bring to
a golden syrup consistency.

You all right Toby?
How's it going?

Do you like puddings?
I do love a pudding.

Actually, when I was younger, I
always used to have little pots

of steamed pudding that you have in
the microwave.

Me too. One minute.Yeah.

They're so easy to cook.So easy.

I mean, who would do this?

I wonder what would happen if you
just went, "Ah, I'm not doing it."

Yeah, maybe I could put my feet up.
Yeah, come back.

Just see how it goes. Yeah, cheers.

This is smelling delicious.

Add some syrup into each of
the prepared pudding moulds,

reserving the rest in a pan.
Nonspecific about measurements.

So I'm going to assume that you
don't need too much egg

cos otherwise it
could make your sponge wet.

How much do you fill in?

I'm going to put a little bit more
syrup in there.

Slice and prepare the oranges
and place one in each mould.

So let's get out a nice little
cookie cutter. That is perfect.

I'm keeping the skin on my orange,
it'll be fine.

He says before he inadvertently
messes it up.

If I can get that over there,
how much?

Uh, you can have all six
of these puddings.

OK.

Oh!

Oh, let me have a go.

That's how we roll.
That's how we roll.

Just stop, walk away. How do you
feel about that?

She just beat you at your own game.
In one. Unbelievable.

I think it was the angle.

So make the sponge using
the orange puree

and then pour into the moulds.

Butter and sugar are in there now.

So that's just going to get pureed.
That's the plan.

Come on, get on with it.

I want it to be as smooth
as possible.

A velvety puree will give
their gluten-free creations

a deliciously moist texture.

Put it in the big blender and now
I'm putting it in the wee blender.

It's getting there.

But if the oranges have been boiled
too far,

they'll release excess juice

increasing the risk
of a soggy sponge.

That is perfect.

I thought I would get more puree
through. It's just juice.

Ground almonds, self raising flour

and I'm going to put
a teaspoon of cardamom in.

I put three quarters of
a teaspoon in there.

It's super punchy, like, you have
to be so careful with it.

Two large eggs.
That looks quite pale and fluffy.

And now I'm going to add this
puree. This is quite wet.

Batter's done,
now I'm going to ladle.

I need to work very, very quickly.

55 in this so do the same
for all of them.

But I've done the calculations
really wrong. Flipping heck.

Cover with paper and foil.

This is about not letting it ever
get too much aggressive heat

and keep the steam in.

Anyone good at knots?

How's my knot tying? Not very good.

I need to move quickly.
Oh, God, the shaky hands.

Bakers, you are halfway through.

How much of a bain marie
do we do? High?

Or not high? I'm just going to do it
not all the way up

but just like relatively high.

What I need is a little bit more
boiling water. Ah! Hot.

Overfill their bain marie

and water could flood
the tins as they bake,

ruining the puddings.

I'm going to do enough to get close
to the bottom

but not touch the bottom.

I feel like that's
the right thing to do.

Underfill and the batter won't steam
leaving their sponges raw.

I'm going to go just to the bottom.

I'm feeling if I go any higher
I'll be boiling them.

Need to go in. I need to go in.

Great, they're in the oven.

OK. How long are these going in
to bake for, then?

I'm going to give them close
to 40 minutes.

I'd want to cook the orange
for like an hour

but alas we don't have
the time, sadly.

Meanwhile squeeze the juice of
the orange ends into

the remaining syrup
and flavour with cardamom,

reduce to a pouring syrup
consistency.

This is first time using
cardamom forever

and I've used it twice in one day.

That's half a teaspoon's worth.

So I'm just going to reduce this
syrup down, gooey bit.

Next is make the creme anglaise.

Vanilla pod, whole milk, double
cream, that can go on just a warm.

You crack an egg really well.
I think you're cracking.

Uh...

Get out of here.

Three medium eggs,
beat those up with the sugar.

Now that's heated up.

I'm going to carefully pour it into
my egg yolks.

I'm going to pop it back onto
the heat and try

and thicken it up a good wee bit.

To achieve creme anglaise with
a silky smooth texture,

it requires gentle heating
and constant stirring.

It's very thin. Do I keep going?

I like custard that you can stand
a spoon in.

I'm going to cook it off
a little bit more.

Take their eye off the ball
for a second

and it will split and become lumpy.

Oh, my God. Oh, my God, I totally
forgot about my custard.

By the looks of it we might have got
away with it, but let's see.

This is what I mean about
I'm not good at multitasking.

Bakers, you have 15 minutes left.

15? Flipping Nora!

Shall I take them out?
I don't know!

I have no idea if they're done.
Oven drama.

I've put my oven up to 170

and I think I'm basically going to
leave them in for as long as I can.

I'm just going to do the test where
you cover the back of a spoon.

That's nice. I'm glad I caught
that one.

Oh, it's got a lumpy bottom.
I think that's overcooked.

I am also overcooked.
Going to blend it.

Custard's done.
I'm going to tweak this syrup now.

That could do with more cardamom.

I'm just going to sieve this syrup
so it's not got tonnes of bits

in it. Oh, no, I think that's runny.

Right, I'm going to stop that now
so done everything.

I really want to take them out
but it was quite a wet sponge.

Much rather be overbaked
than underbaked.

The risk is can we then get it up
in time?

How much time do we have left?

Bakers, you have five minutes left.

Oh, this is so nervy.

It's coming out. Oh, it's hot.

These are coming out.

I'm just going to do it.

Right. Skissors.

Need to work out how
I'm going to turn them out.

Little bit of force.
They are literally wet.

They're so hot.

OK. Not mad at that.

Bakers, you've got one minute left.

I need to get a move on.

Blowtorch to caramelise
the orange slices.

Flipping heck.

Is it caramelised?
That's not looking caramelly.

I think these look good, not great.

Then coat the puddings in syrup
and serve.

Pour syrup over.

Damn it, these are too thick.

Oh, no, they're sinking.

Do I have a tiny spatula?

Bakers, your time is up.

Mm-mm.

Please bring your puddings down
to the gingham table

and place them behind
your photographs.

Oh, mate, those look flawless.

Can't wait to smash one
of those bad boys.

It's judgment time for
the bakers' gluten-free

orange and cardamom puddings.

Paul and Prue are looking for six
flawlessly steamed sponges

crowned with a shiny syrup,

caramelised oranges,

served with a silky
creme anglaise.

Start with this one.
They do look a bit tatty.

The caramelisation of the orange,
I mean, it's broken up a bit,

hasn't it, but it is there.

The sponge looks a bit rough,
doesn't it?

It looks under-steamed.
How's the flavour?

Tastes nice.
The orange comes through nicely.

The problem is it's quite raw, that,
in the middle.

Yeah, I must say
the creme anglaise is lovely.

It is good.
These look a bit neater.

I think the syrup could've been
a little thicker.

Again a little under-steamed.

They're a little bit soggy there
down at the bottom.

Definitely soggy.Yeah. The
flavour's good again.

And it's quite attractive.

Let's have a look at this.

That's not bad. Yeah.

I quite like the top.

Yeah, I do too. Yes,
that has been neatly done.

Nicely blow torched.
Some are higher than others.

I know. I think that's just more
mixture went into that.

Yeah, have a look at this one.

Oh, that's better.That's a better
bake, yeah. Much better.

Orange comes through really nicely.

That is really nice.
And it's good creme anglaise.

Absolutely.
Now I quite like the look of these.

Hmm. And because that syrup is thick
enough,

it's sitting there shiny and nice.

I like the oranges on the top.

The oranges look really nice, but
it's not so nice to eat the rind.

Yeah. I do quite like that sponge.

It's slightly underdone
but it's pretty good.

I like the custard,
I like the sponge. It just...

Needed to take the pith. Yeah.

Yeah. They should take the pith.

Moving on. Quite like the streaks
from the syrup on the top,

very attractive. Nice height.
What does this look like?

Bit of torching.

It's a little runny.
Oh, yeah, look at that.

Nicely steamed.Yeah.

Cracking flavour.

Hmm. Nice, deep flavour.

Mm. Overall I think that's decent.
Flavour's good,

it's intense, I like the custard,
done a good job. Interesting.

The judges will now rank the orange
and cardamom puddings from last...

That was good.

Slightly underbaked
but not as much as these two.

..to first place.

Right. In fifth place we have
this one.

Aaron, it was just underbaked.

Not in the oven long enough. Either
that or the water not hot enough.

Fourth spot we have this one.

Whose is this? Jasmine. It's very
damp inside all the way through it,

and that's the big issue.

And in third place we have this
one.

Who's that? Toby.

It's really quite good.
Properly steamed.

In second place we have this one.

You needed to take the pith off,

but otherwise you managed
to get it baked.

Sorry about the pith.

Which means, Tom.

These are pretty well faultless
little steamed puddings.

They're as neat as a pin,
you've got a thick enough syrup,

depth of flavour, very good.

Thank you so much. I'm so happy.

Cos the best I've done is fourth,
so to come first in a technical,

that is more than
I could've asked for.

That said, it really means nothing.

Because I did not smash
that signature

and it's all to play for tomorrow.

This morning, I gave them
too much pith

and this afternoon I've given them
too much pith,

so I've just,
I've taken the pith today.

Aaron and I, like, did really well
this morning in the signature,

and then like in the technical we
both came, like, bottom two.

So we've like completely swapped.

I feel like it all rests
on tomorrow.

Hmm, yeah.

(BIRDS LIGHTLY CHIRPING)

We're on the wrong side
to high five.

We could just do a little one.

Ooh!

And then there were five.

I mean, they're doing really well,
aren't they?

Uh, there's a bit
of movement this week.

Tom's was quite impressive looking.

But unfortunately that was style
and substance.

I thought it was really
beautifully executed.

Unfortunately it didn't
taste great.

I do think that Iain struggled
a little bit

with his flavour as well.
He put so much orange in.

Yeah. So it became bitter.

What makes it difficult is that Iain
and Tom came first and second

in the technical.
Yeah, I know.

I do think the only person in
a decent position is Toby.

Oh, good.Because he's been the
most consistent.

Yeah. It's getting to the point now
where it could literally be any of

the bakers who are leaving.

Well, it's definitely going to be
one of them.

Hello, bakers.
Welcome back to the tent.

It's time for your show stopper

and your last dessert
week challenge.

Now after this, unfortunately,
one of you

are going to have to "dessert" us.

That's actually quite sad, isn't it?

Yeah. For your show stopper
challenge,

the judges would love you to make

a sensational, celebratory,
freestanding trifle.

The judges are looking for an
elegant and sophisticated

multi-layer dessert, inspired by
the classic trifle,

which consists of a jelly,

custard and baked element.

Now, the judges will be looking
for something bold

and highly elaborate,
much like themselves.

You've got four and a half hours.

On your marks. Get set.

Bake!

Trifle. The most trifling
of desserts is the trifle.

Whoa, no! We lost an egg yolk.

Let's keep our work station nice
and tidy today.

After black gate, yesterday we don't
need more of that.

Today's show stopper challenge is
my favourite pudding of all time,

which is a good old English trifle.

This is a freestanding trifle. Now,
a freestanding trifle

is all about setting.

It's about the setting of the jelly,

it's about the sponge being robust
enough to be able to carry

all that weight.

As we all know, a trifle is
delicious cos it's kind

of sloppy and wet and lovely.

That does not line up all that well
with making a freestanding trifle.

It's going to be really tempting
to put gelatine into the custard,

extra gelatine into the jelly.

Because you want it
to stand rigidly.

I have bloomed an absolute metric
tonne of gelatine.

Too much gelatine,
it'll be like rubber.

Too little gelatine, it's going
to split and fall apart.

I've got almost double
the quantity of gelatine

that you would normally use.

Can't afford for it to fall over.

But for me, it's all about colour,
vibrancy and flavour.

Picking a couple of hero flavours,

running that through all the layers,

and making everything just work
together as one.

Just want to make sure it's punchy
and delicious, you know.

We are looking for four bakers
to go through to the semifinal

next week, and we do have five very
good bakers.

This is going to be tricky judging.

Morning, Tom. Morning.

Hello, Tom. Tom, tell us about
your trifle.

So on holiday, my mum made us this
just amazing dessert every night

when we were in Greece, and it's
literally just figs,

toasted almonds, honey and Greek
yoghurt and that's it.

So I'm just trying to take those
flavours

and just level them up into...

Oh, right...a very wobbly trifle.

Hoping to win back the judges, Tom's
trifle will feature layers

of almond sponge soaked
in creme de figue

and Greek yoghurt mousseline,

topped with a decorative jelly
olive branch.

I like the sound of this.
This is going to be unusual.

I do trust your
flavour combinations,

your flavour levels
I've questioned recently.

I think that that is probably, after
yesterday's feedback,

my one small concern.

Thank you. Good luck.

And Tom's not the only baker
celebrating a family favourite.

I'm making a classic sherry trifle
with a bit of a twist,

cos I'm using elderflower, but this
is based on

my Nanny Mo's sherry trifle that she
makes for Christmas every year.

A tribute to his nanny Mo's famous
Christmas trifle,

Toby's layering
sherry-soaked sponges

with strawberry jam
and vanilla custard.

Wrapped in a decorative festive
collar, it will be topped

with an elderflower jelly
poinsettia dome.

Is it a boozy trifle?

Yes, yeah, so...

Yes, Prue. There you go, grandma.

Yeah, yeah.
Let's all get dwunky on trifle.

Come on. Trifle has
to have booze in it.

Yeah, I know, but there's
levels of booze. Yeah.

When it enhance or when it
overwhelms. And less is less.

Yeah, I'm enhance,
Prue's overwhelm. More is more.

I'll try and meet you somewhere in
the middle. Thank you. Great choice.

Thank you very much.

So this gelatine looks pretty well
dissolved now to me.

I'm going to pour that
into my kilo of honey.

To cement their place in
the semifinals,

their freestanding trifles must also
deliver on flavour.

It isn't me if I don't have
a wee bit of alcohol

so we have some Marsala wine.

And there's one baker in particular

going all out to impress the judges.

So this is for my champagne jelly.

I do like champagne
but I do not like trifle.

It's diabolical. It's a pariah of
the dessert world

as far as I'm concerned.

Hi, Aaron. Morning.

Tell us all about your trifle.

So my trifle is called
trifle haters' trifle,

because I hate trifle.

You can't hate trifle!
It's the best.

You're weird. I just don't like it.

You know what?
You're in trouble here

because it's my favourite pudding
and it's his favourite.

It's my favourite as well.

Aaron may hate trifles,

but he's pulling out all the stops

with layers of raspberry curd,

chamomile custard and peach compote.

Wrapped inside a chocolate collar,

it'll be topped in champagne jelly

and vanilla Chantilly cream.

I love a trifle.

Do you, actually?
I love a trifle.

What's wrong with you
trifle-loving people?

What, you don't like trifle?
I do not.

Are you serious?
God, do you like me?

Love you. Oh, that's fine.

Course. Oh, my God.You're not
a trifle, you're not a trifle.

Well...

That's not what all the men say.

I've got a lot of layers
going on here.

When it comes to freestanding
trifles, stability is key.

We're just going to set these
in the fridge.

Oh! So allowing enough time
for your jelly to set

is a priority.

So I'm going to put this through
a cheesecloth

and in the freezer.

So I'll get the strawberry juice
but not any of the bits.

So it'll make a super clear
jelly, hopefully.

The name of the game today
is strawberry.

Jasmine's also holding nothing back,

with multiple layers
of limoncello-soaked sponge,

strawberry jelly
and vanilla bavarois,

finished off with lemon curd cream
and fresh fruit.

So when you practised this,

you managed to get everything set in
time?

Yes. I've cut down my gelatine
a bit.

But I want it to hold
so it wobbles a bit.

But it doesn't completely collapse.

Don't want it like rubber,
but then you don't want liquid.

It's that sweet spot.
Good luck, Jasmine. Thank you.

Thank you.

So now I think I'm going to start
my sponges.

I have had a few problems making
this, though.

The most basic sponge ever.

So hoping that doesn't
happen today.

Hmm, spongey sponge.
Those almond sponges,

there's a lot of almond in them.

So hopefully really make sure
that that comes through.

So this is my pistachio joconde.

Literally just a joconde sponge,
with pistachios in it.

Very, very straightforward.

How are you going to elevate
your trifle today, Iain?

I've got a big dome with jelly arcs
that I'm injecting in.

Nice.With, uh, these wee boys.

Yeah, I think,
I think Toby's doing that as well.

Toby has it as well, yeah.

Have you been like conferring
with each other?

We have. I don't know if he told
you, I saw his first iteration

of this trifle. It looked like
intestines coated in bile.

I'm joking!

Hoping his dessert is somewhat
more elegant,

Iain's trifle is inspired by his
favourite Sicilian city, Taormina,

with layers of cannoli discs
and strawberry

and Marsala jelly wrapped inside
a decorative Sicilian style collar.

On the very top, I have
a lemon jelly in a dome,

that's going to have a Sicilian
sun in jelly art on it.

A Sicilian sun?
Sicilian sun.

As opposed to the sun.

Yes, because the Sicilian sun
actually comes out,

and it's not covered with clouds.
Does it come out in the day?

Yeah, I think so, yeah.

If it came out in the night, it
would be the moon, wouldn't it?

Whoa! Would it?

Sorry, Iain, these guys have just
taken off.

It looks very lumpy.
So I think I'll bake it,

carry on as normal,
and then I might remake it as well.

They're in.

Check it in 15 minutes.

Let's do.. Oh, God, let's do
12 minutes there.

Bakers, you are halfway through.

You've got two hours, 15 minutes
left. Make that jelly wobble.

So now I'm going to move on
to the creme pat.

This is a whole lot of vanilla.

I feel like I am actually genuinely
a little bit at risk

of having similar feedback today
as yesterday, about the flavours.

So I'm just going to dial up
and make sure I overcompensate.

I'm going to curdle my custard
on purpose,

and then I'm going to blend it and
I'm not telling the judges

about that. But it works.

Almost goes a bit scrambled
egg-ish. Gross.

This is my chamomile custard.

I just need to make sure
the texture is right.

That's the one thing which I am
apprehensive about.

How are you doing? Are you good?

Time is ticking away.

That was quite philosophical.

Time's ticking away for all of us.
This is your week.

Is it? To shine. I hope so.

Sweet prince. Sweet golden prince.

Come on, let's look around this tent
just for a second.

World War Two pilot.

Short king.

Lanky Disney star.

And...

No words.

Thanks, Noel. There's no words.

Speechless!

Look at that, perfect.
Beautiful. Smoothest custard ever.

Whoa. That's busy.

Beep-beep-beep!
That's to check the sponges.

They look OK,

they've probably got enough height
on them for me to get

a couple layers out of each one
which is what I need.

We're done.
These just need to chill.

Springy to touch.

This is like double the height
that they were at home.

Don't know if that's a good
or a bad thing.

Yeah, happy with that.
That is just going to now chill.

Bakers, you've got one hour left.

No, 55 minutes.

Bakers, you've got one hour left.

No, 55 minutes.

Going in with the limoncello.
Quite a lot.

With less than an hour to go...

Just blackening the almonds.

..the bakers still need to complete
their remaining elements...

Going to fry a cannoli disc. Yeah.

..before they can start assembling
their freestanding trifles.

This is the template
for my collar. I love Christmas.

I feel like I've made life hard
for myself

by doing a wrap around collar.

This is like the heavy lifting
of my design.

So it needs to be quite nice.

This is like a sort of
an almond avalanche.

It is. This is the messiest I think
you've ever... Well done.

It's so messy and it feels like
the floor's crunchy as well.

Oh, it is, cos I put some almonds
on the floor.

This could be the work
of a baking genius.

Could be.
You know who wouldn't like this?

Uh... Paul Hollywood.

I might actually start chucking
it together.

I'm layering up.

With their trifles comprising
of multiple layers...

So there'll be five layers
in total.

..when it comes to assembly, it's
vital they manage their time wisely.

Little bit of crackage
but nothing to worry about.

I'm a cake maker not a joiner.

Any delays...

Sherry, free pouring the
sherry. Stop.

I feel like that's probably enough.

..could jeopardise their place in
the competition.

It's sherry, it's creme de figue,
it's quite sweet.

Makes me a little bit nervous.

Nothing bad ever happens
on Bake Off.

Just need to reiterate that,

keep telling myself nothing bad ever
happens on Bake Off.

Especially not to me.

I've never had anything bad happen
on Bake Off.

BLEEP.

I'm so glad I moved my cake.

I literally, as I said nothing bad
ever happens on Bake Off.

The tent tried to finish you off.

Jesus!

This is the most stressful part
of the entire thing.

All the figs in the world.

I've still got quite a bit to do.

Cream border.

This is stressful.

I feel like the strawberry's going
to fall out.

All right. Jelly's in.

Add some more creme diplomat.

Massive Jammy Dodger.

Everything's riding on this
jelly setting.

Put this back in the freezer.

Hopefully that'll set
quite quickly.

Right, put it in the fridge
for a bit.

I really need the last 20 minutes
for that

to just sit in the freezer

and set as hard as it possibly can.

I've got to do my jelly art.

Not sure if my jelly looks like
it's setting properly.

I'm just melting these bore holes

with the aim
that they'll be olives.

Yeah, that's getting there.

Right, sick. What time are we on?

Bakers, you have ten minutes left.

Now that's a panic.

Onto the final bits.

Ooh!

I don't have a good feeling
about this one.

Oh, gosh, this is so stressful.

My trifle's bowed but it's standing.
I just need to pipe.

Oh, I don't know if this is going
to be a tiny, tiny bit too small.

This is the big moment.

Oh, yeah.

I feel like I should pipe along here
as well. Cover up the joins.

I just don't have a good feeling
about the stability of this at all.

Strawberry Santas.

Little sprinkle of the greens now.

Come on, come out.
It's so close.

Oh, no. It's stuck.

Oh, I'm so annoyed about that.

Just going to take it off
at the last minute.

My adrenaline is sitting so high.

Because I feel like it's about
to fall apart.

Can you just hold a finger right
there

while I just put my gloves on?
Yeah, yeah.

Oh, God's sake.

OK, here comes the moment.

Oh, this cream is flowing down
the side as well.

OK, so far it's holding.

It looks, it looks secure.

Bakers...
Oh, my God.

..your time is up.

Please step away from your
incredible show stoppers.

Oh!

Well done, dude.
It was so difficult.

I know.

Oh, I can see it squidging.

I'm so gutted about that jelly.

(BIRDS LIGHTLY CHIPRING)

It's judgment time

for the quarterfinalists'

freestanding trifles.

Jasmine, would you like to bring up
your show stopper, please?

Worked out really nice.
It's pretty solid.

Really beautiful.

I mean, that is remarkable.
Oh, wow.

You've basically made
a huge Victoria sandwich.

More like a cake
but it's a trifle, which is crazy.

The sponge is absolutely delicious.
Lovely flavour.

You've got your jelly spot on,

there's not too much gelatine
in there.

It's holding up quite nicely
and the sponge is still moist.

It's just a lovely flavour.

You could eat quite
a lot of that. But...

I'm trying not to.

The lemon curd works beautifully.

So overall I think you've done
a fantastic job,

and it's still holding with two
massive slices out of it,

so well done. Mm.
Thank you.

Take it away before I eat any more.

I think it looks magnificent.

I think you've done the jelly on top
of the peaches perfect.

The inset, that with the fruit,
looks beautiful on the top.

Looks very neat and precise.

It's all holding very well.

The chamomile is
a little bit too rubbery

and the raspberry one
is a little bit too soft.

Oh! The sponge is very dry.

You break down each element, there's
something afoot with all of it.

Flavour wise, I think you're
spot on, though.

The top bit with the champagne jelly
is delicious.

I love the flavours. But in order to
taste the chamomile, you really have

to just have the custard, otherwise
the raspberry would be

a bit overwhelming.I mean, all of
it actually tastes delicious.

It's the textures I have
an issue with. OK.

It's plumped out over Christmas,
hasn't it? Yeah.

I love the decoration.
The inlay is quite effective.

Love the Father Christmases.
I've never seen that before.

It does look really nice.
Jelly's gone a bit awry, hasn't it?

It didn't fully release
from the bowl.

Yes! Well done.

Elderflower jelly is delicious.

It's quite strong, but if you have
it with a mouthful

of something else, it'd be perfect.

Your sponge is rock hard.
It's very dry. Really? Oh.

I think less sponge would've been
better in this.

More custard, less sponge,

but I do love all
the flavours in this.

And it's funny, which I love.

Yeah, it's a shame about
the jelly on top.

But it did taste good.
It tastes really good.

Thank you, Toby. Cool. Thank you.

Well done.

Tom, I think it
looks absolutely magnificent.

Thank you. I think it's amazing.

Too big, I think.
Your sponge layer is... Too big?

..pretty thick. Yeah.

But it is very neat.

Let's hope it tastes great.

With a cake this big,
how do you cut into it?

You've done it. Fantastic.

Look at that.

So this is almond sponge,
so ground almonds?

Ground almonds, some almond extract,
vanilla extract.

Bit too much extract.OK.

You could call that
an almond trifle,

because that essentially is all
you can taste.

In fact, it's all pretty bland
except for the sponge.

We're not getting a lot of fig,

because English figs don't have
very much flavour

and it's dominated by the almond.

Love the design, love the set up.

Flavours and textures,
for me, not there.

The jelly top looks amazing.

Is it bulging a bit?Yeah.

I love the inlay on the sponge.
It looks very nice.

That jelly looks particularly good.

What's the jelly on the top
meant to taste of?

It's a slight, slight bit of lemon.
No! No flavour.

There's no flavour.
It tastes like water.

Does it actually?

Yeah, there's no flavour in there.

The joconde is quite firm.

The thing is about that joconde,
it doesn't taste nice. OK.

The cannoli I like, actually.
It added something to it.

Normally, you can rely on you
to do very good, punchy flavours.

Flavours are all quite pale,

except the sponge which I like
the flavour of.

I don't agree
with my fellow judge here.I'm glad.

I like the whole concept.

You're just a bit short on flavour.
Thank you.

Thanks, guys.

Well done.

That didn't go well.
Not, like, at all.

I think that was the worst feedback
out of everyone there so, yeah.

It is what it is. It's fine.

That was just a really average piece
of food.

The almond took over,
and it just all became a bit dry,

so it's like these small decisions
you make suddenly have massive

implications down the line.

(BIRDS LIGHTLY CHIPRING)

Well, that was quite tense,
if I'm honest with you both.

Really tense. I was a little bit
disappointed overall.

Iain's, I didn't like the sponge,
didn't like the layers.

I don't think a lot of the flavours
were coming through strong enough.

That jelly on top had no flavour
at all. It looked good, though.

I did like the look of it,
it's like Art Nouveau.

It's like the '70s.
It's really unusual.

You've got to back it up. Yeah,
yeah. You have to back it up.

Likewise with Tom, Tom's was quite
upsetting because it,

it showed so much promise.
Yes, it did.

And I'm sorry, but the almond
extract dominated

every single layer.

Don't forget, for me, as well
in the signature yesterday with Tom,

his signature, however effective it
may look, didn't carry much flavour.

So we've got a strange situation

where Tom's again down
at the bottom.

Iain's down there with him this time

and I think those two
are the ones in trouble.

I think Aaron did a fairly good job
in the show stopper

and saved himself.

Aaron, by the way, had wonderful
flavours all through his trifle.

I think Jasmine's done a great job

and I think that Toby is sort
of lingering a little bit.

At this moment, we're trying to hunt
for who are going to be

our four semifinalists.
Yeah.

And we're looking at layers now.

But the standard's great, isn't it?
I mean, they're beautiful trifles.

I noticed that some of them were
like getting fatter as well.

Why was that happening?

Like us. Like us in the show.

I mean, Iain's looked like me
as like a...

This week. It's cos it's week eight!

That's what happened to us.

It's like they need
to undo their zip.

Yeah, that's why it's gone
like that.

Congratulations, bakers,
on dessert week.

You did so, so well.

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

This week's star baker is...

Jasmine!

How many is that? Is that four?

Well done, Jasmine.Come on!

That means I've got
the really tough job

of announcing the person
who is leaving us.

At this stage, it's a horrible job,

because we love you all and you're
all brilliant bakers.

But the person who is leaving us
this week is...

..Iain.

Short king! Short king!

No!

I knew it.

I'm very proud of making it
this far.

I never thought I'd make it past the
first couple of weeks,

so to make it to the quarterfinals

is something I couldn't have ever
thought of.

Big man!

Oh!

We've had the best group of bakers,
I think.

It's been fantastic. I've made
really, really good friends.

We always have a laugh,

and it's just been fantastic.

I'm gutted, mate.

I have no idea how I keep
doing this.

Honestly, I can't believe I'm going
to be in the semifinals.

Well done, Toby.Thank you so much.

Don't thank me, thank you.
You did it.

We live to see another week in the
Great British Bake Off.

What a time to be alive.

Can't believe it's semifinals!

Wow!

How the hell have you done it?

Who would have thought you would
have got here?

When I come back next week,

it's going to be full-on honey
badger fight.

Jasmine's not having
that star baker!

It was really close. I know!

Scraped through this week.

Got to get the flavours right.
Yeah, 100%.

Paul cannot turn around next week
and say he doesn't know

what the main flavour
of something is.

It's got to punch him in the face.

Well done.

Star baker just felt so out of the
realms of possibility

for this week, and I honestly cannot
believe it.

I knew you'd get star baker again!

I'm through to the semifinals!

I don't want to think about it
too much, cos then I'll start

thinking about what I actually have
to do between now and then,

but oh, that's cool!

Next time...

They've all burst, every single one.

..it's the semifinal.

Squeaky bum time.

Go on, go on, go on,
go on, go on, go on.

Who can perfect patisserie?

This is about intricacy...

This is not ideal.

..and delicacy.

And who will fall...

Um...

This is tense, this is.

..at the final hurdle?

So close.

I can feel my place in
the final slipping away.

No!

I can't accept that.