Original subtitles

It's week seven, there's only six bakers left

and, boy, are they going to need some skills today!

Hey, Sandi, what are you doing? I'm making pizza.

Paul's been teaching me how to toss.

He is an expert.

Welcome to The Great British Bake Off.

Last time... I hate rushing.

It's not me... the bakers got to grips with pastry.

Sophie came close again.

Beautifully done.

But it was Liam...

Spectacular! ..winning Star Baker for the very first time.

I am so embarrassed.

Kate and Stacey were close to cracking.

Meh! But it was Julia who crumbled under the pressure...

My pastry is absolutely rank.

I'm so sorry.

...becoming the sixth baker to say farewell.

Now for the first time ever, it's Italian week on Bake Off...

Si, buongiorno, come stai?

...with temperatures to match.

Oh, it is boiling.

The bakers take on one of Sicily's favourite street foods...

What am I doing?

...tackle a classic that's not as simple as they think...

Absolute disaster.

...and attempt the most complex of Italian pastries.

Hell, is what it is.

Hell.

Are you sure this canal goes all the way from Berkshire to Venice?

Yeah, it's one of Britain's best kept secrets.

A bit like the fact that we're doing the first ever Italian week on

Bake Off. I am so excited, I cannot wait to get started.

Me too. Actually though,

I think this might take a bit longer than I thought.

If you're a gondolier, shouldn't you be singing to me?

Yeah, fair enough. What do you want? Rage Against The Machine?

Kanye West? Do you know? I think I'll walk.

I could do something smoother.

Luther Vandross? No longer listening, start the show.

It's shaping up to be the hottest day in the tent... ever.

It is going to be like Valley of the Kings in that tent today.

Valley of the Cakes, I think!

If we have to do the naked Bake Off, so be it.

I'm still here, can you believe it? They can't get rid of me!

Hopefully they won't get rid of me this week either.

Star Baker last week was... Yeah, it was sick,

but literally I enjoyed it for, like, one day.

I've got to crack on with Italian week now.

Oh, Italian week.

It's like boot camp for bakers.

I absolutely love Italy.

Hopefully by the end of the weekend, I still will!

Morning, bakers, or should I say, buongiorno, bakers!

I'm so excited about Italian week, I've designed my own Italian shirt.

Italian stallion.

Pony. More of a pony!

Right, Prue and Paul would like you to make your version of the Sicilian

classic cannoli, so those little fried pastry tubes.

Apparently every self-respecting Sicilian mother, and even one or two

with no respect at all, has her own version of this recipe.

The judges would like you to make 18 with three different flavoured

fillings. Obviously your tubes must be identical.

Nobody wants mismatched tubes.

No, that is painful. You've got 2.5 hours.

On your marks... Get set... BOTH: ..infornare!

Ciao, bellissimo.

Isn't that Italian? I don't-a know!

The one thing I have learned is that you respect Italian food

and Italians.

The Sicilian cannoli is a tube of deep-fried pastry,

filled with a ricotta sweet mixture.

Just to make it a little harder,

we've told them they have to have three different fillings.

The most difficult thing about making a cannoli is getting the shell right.

They must be beautiful golden brown and it must have bubbles

when you're frying it. This is very characteristic of a cannoli.

The luscious filling, it mustn't run out.

You should be able to eat it in your hand without a mess.

All right, it's very hot today and we're asking the bakers to make

cannoli, but they make them in Palermo in the middle of summer

and that can be 45 degrees.

No excuses.

So, I'm just making my dough for my 18 cannolis.

We're going to add vinegar, quite an unusual ingredient.

This is the science bit. Vinegar evaporates quickly and creates bubbles.

Getting the balance right...

160g.

...is crucial to achieving the perfect cannoli shell.

I don't want to put too much in.

I don't want it to be a sticky mess.

Good morning, Liam. Hi, Liam.

Hello. Right, tell us all about your cannoli.

So, my cannolis are inspired by me, basically, how I am as a person.

I love that, it's a narcissistic cannoli!

HE LAUGHS

My mates say I have a cheesy sort of sense of humour.

So I'm going for a lemon cheesecake cannoli,

and then I eat a lot of Turkish food in my spare time, so my second one

is inspired by baklava.

As well as his lemon cheesecake flavour,

and baklava-inspired honey and nuts,

Liam's third filling

is marshmallow and chocolate.

My dad took me camping a couple of years ago.

Camping always reminds me of marshmallows and chocolate.

I love the idea of the flavours.

Have you been practising? Yeah, 100%.

I don't know how many cannolis I've been through this week, but...

You haven't been practising, have you? I have! Why don't you believe me?!

He's like the godfather of the Bake Off tent!

One egg plus yolk.

For Steven, every week is Italian week.

I have family in Italy.

My grandfather was Italian, but unfortunately,

it's not done much to help me here today

because I don't think I ever saw him make cannoli.

Steven's adding Italian style to his cannoli with coffee and hazelnuts,

almond praline and Italian lemon curd.

The reason I'm using Italian lemons is not just because it's Italian

week, but they are incredible, the flavour and the smell.

They do produce some incredible food and that's why we love it.

Hello, Stacey. What are you doing? What's your cannoli?

I have a jam roly cannoli.

It was jam roly-poly cannoli but I took out the poly.

Stacey is also making cheesecake and tiramisu fillings.

And she's adding cocoa powder to her dough.

I decided to do a new twist.

How are you going to know when your cannoli shells are cooked,

because they're going to be brown, aren't they?

Yeah. I just sort of know. I feel like I know.

But I might not, we'll see.

This is going to chill out in the fridge.

I'm just going to start my fillings now.

The bakers are aiming for flavours that will make their cannoli truly

eccezionale.

I'm just creaming together my marshmallow and meringue,

and then my other batch, walnuts and pistachios.

I'm doing Kate's happy hour, Italian cocktail cannoli.

This is my favourite drink of all time. Have a bit!

Kate's minibar is officially open!

Oh, it's so good!

So good! Hwah-ha!

Kate's cocktail flavours will include limoncello,

Negroni and espresso martini.

It's not a proper night out if you don't have at least three espresso martinis!

What you don't want to do is put too much alcohol in it, it just overwhelms everything.

I had one once, an espresso martini, and at the end of drinking it,

I gave away all my jewellery to strangers!

A terrifying drink.

Kate's not the only baker heading for the cocktail cabinet.

These flavours have come from a night out.

Yan's filling one with Amaretto-infused mint,

rose and lime. Another with honey and Amaretto.

The third is passion fruit and vanilla, and like Stacey,

she's also adding cocoa powder to her dough.

Do you get the telltale bubbles on your cannoli?

Yes, I do. But what I'm finding is,

I can't see it when it turns the correct colour to take them out,

so I'm relying on instinct.

Now I'm just making the base for all 18 cannoli across three flavours.

The thickener, that's the most important thing.

Hopefully my filling will be nice and tough

and not fall out of the tube.

I'm going to add the ricotta. It's the ricotta base one.

Ricotta is the traditional base

and most of the bakers are sticking with this Italian favourite.

I don't want to play around with classics, especially Sicilian,

because I imagine they'd probably get quite cranky.

I'm doing ricotta.

I just didn't want crowds of angry Italians saying,

"That's not traditional! What is she doing? She's messing around."

I'd probably find a horse's head in my bed the next day if I did that.

But one of the bakers...

We're not here to do exactly as per the Sicilians,

we're here to sort of put our own spin and adapt recipes.

...isn't afraid to take on tradition.

Are you using Sicilian sheep's milk, ricotta?

I'm not using any ricotta.

Sophie's filling one with Amaretto and almond,

another with limoncello cream and the third with a mix of chocolate

and hazelnuts. Where's the ricotta?

I'm using mascarpone. What?!

In a cannoli? Yes.

Why? I think the texture's a lot nicer.

Oh, God, what? It's a cannoli!

It has ricotta in it. Does it have to be ricotta?

Obviously an apple pie's got to have apple in it,

you can't make it with pear. It's highly unusual.

It's not really that weird.

It is if you're in Sicily.

How does this set then?

I am using gelatine.

Gelatine as well! Are they still going to be recognisable cannoli?

They will definitely be cannoli.

They're a little twist.

Bakers, according to the pasta clock,

you are halfway through your challenge.

I can assure you, this guy is usually pretty accurate.

I've got my dough.

I'm passing it through the pasta roller.

This gets rolled out quite thinly.

What's important is that it's thin enough for it to be nice and light,

but it's thick enough to make bubbles.

It needs the bubbles. It's a balancing act.

Do I look like I know what I'm doing?

It's just, how thin am I going to go?

I've gone for, like, a one millimetre thickness.

Too thick and the pastry won't cook.

Too thin and the bubbles won't appear.

There's a set of rules that you have to follow and if you don't,

then you get stung.

Right, cut it.

I'm going to roll this out.

Are you all right? I'm just hot.

The winner of this gets to lie down in a child's paddling pool full of

ice cold water. Everyone should lie down in a child's paddling pool!

Ah! That's quite nice, isn't it?

Today the tent is hotter than Palermo.

And they're deep frying, poor things.

It's about to get even hotter.

Cos what you want to do in this heat is put more clothes on.

Don't want to burn myself.

Health and safety first.

If we're splashed with hot oil, it's going to really, really hurt.

Let's do this. In they go.

This bit is the most important bit.

I just hope they don't separate.

Seal the edges.

If you don't seal them, it just comes straight off the form

and just floats to the top like a poppadom.

Great, it's poppadom week!

Why did that just ping off the mould?

I'm not impressed. Oh, God!

Some of them are just floating up.

So that is one minute 15. That's not enough.

Ew!

I can't tell when it's done.

What I do find fascinating is,

Stacey and Yan added a little bit of cocoa powder to the mixture.

It's quite dark.

How will she know when it's fried?

I tell when I'm deep frying something by the colour.

Are you all right?

Oh, dear, that's not good!

And this is what it's not supposed to look like.

It was a shame because that was a good-looking one.

It's not the day, is it? No.

Yeah, I totally want to do this on a really hot day.

Do you want me to somehow block the sun?

If you could, that would be great. I'll put a call into the moon. Thank you, my darling. See you in a bit.

They're making bubbles.

You want the bubbles on the surface of it.

Bubbles are really important.

Some of them haven't got as many bubbles as I'd like, so I'm going to do those ones again.

And I really don't want to run out of time.

Right, fillings.

Smashed up almond praline.

The chocolate espresso one is under way.

Lemon cheesecake.

Bakers, you have 15 minutes.

You see, these are better. I've got 15 minutes.

I'm not going to have time to fill them if I don't get on.

It's weird, it's not as thick as it is normally.

As soon as it hits the really hot weather here,

it's getting quite liquid already.

Oh, my God, it's all coming out the sides.

This is a disaster!

Just a disaster.

SHE SIGHS Stop shaking.

I think I'm one short. I've lost a shell.

Bakers, you have just ten minutes.

Oh, under pressure, immense pressure.

Hey, Stace, I'm coming in, but only briefly and then I'm leaving.

OK, I'm going out. I'll come in, you go out. Sorry!

The little tube has fallen off.

What am I doing?

Oh, man!

You've got one minute, bakers.

60 seconds to make it count.

You can do it, come on.

I can't believe what I've done.

The raspberries were supposed to go at the end of these,

but I've only gone and put them on the other ones, haven't I?

I'm so upset.

My hands always shake when it comes to the last couple of minutes.

Bakers, time's up.

It's too hot.

They look a mess.

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

Hi, Stacey. Hi.

Is that not meant to be like that? No, and I'll tell you why.

What's basically happened is,

I put the raspberries on the end of the wrong ones.

I dipped them in the wrong thing.

It's formed bubbles, it has got some bubbles on there.

Tiramisu? Yeah.

Great flavours, tiramisu.

That cheesecake one is absolutely beautiful.

But the pastry, it's a bit doughy.

Let's have a raspberry one.

A bit chewy. It shouldn't be chewy.

It's underdone.

The pastry dough started off brown.

It's very difficult to tell looking at it when their deep-fried enough.

When you were holding that one, I couldn't tell what was fingers and what was cannoli.

I think you should rename them, Hollywood Fingers!

Do you know what? I might do. Little Stumps!

Great shell. Really beautiful bubbles.

OK, let's look at this marshmallow chocolate.

Well, OK. It's pouring out, isn't it?

Yeah. Probably not the best choice for a filling.

The lemony one is delicious.

Very good. What's this one again?

Pistachios, walnuts, ricotta.

You can really taste all of that, sensational. Cheers.

Look at the bubbles on that, it's perfect.

We have milk chocolate, honey and almond praline.

I love the flavour. The praline in there, particularly, is very good.

Steven, that mocha one is very unctuous, lovely.

This is Italian lemon curd.

Very sharp.

It is sharp.

The flavour of that with the Italian lemon is delicious.

It's so sharp. Well done.

My biggest concern is, I don't see too many bubbles on them.

Some of them look quite flat, without too much activation.

The pastry itself is very, very thin.

Remind us of this one.

Mint, lime and rose.

A nice bit of tartness. The flavours in that are lovely.

Honey and amaretto.

I don't think that's mean to happen. Bartender's always ready for you!

Your pastry is too tender.

Because I didn't squish that hard, it just fell to pieces.

The cocoa has fooled you into thinking it's ready. Probably could have done with a little bit

longer. Think your shells have let you down. Hm.

They're certainly not quite identical, are they?

Some of them are a bit shorter, some of them are more bubbly.

Got quite a few bubbles on some of them.

This is the Martini one, is that right? Yeah, espresso, yeah.

Not a very alcoholic.

I'm a little disappointed, I thought there would be more.

This one? Limoncello.

I think the alcohol is all right.

This is the negroni.

Very orangey. The ricotta in that one, particularly, you can taste,

which is delicious. Thank you.

So, I have a lemon, lime and ginger, an amaretto and almond,

and hazelnut and chocolate.

I've tried it with ricotta, I just prefer them with mascarpone.

Right, it's going to be fascinating to try it with the mascarpone.

It's going to be interesting to see how this set in the shell itself.

This is a real test!

Mm!

It doesn't pour all down, it holds.

Yeah, very good. This not at all sloppy.

I think you might have converted me. Awesome, thank you.

The almond and amaretto. Mm! That is heaven.

You've got a slight dryness coming through in the flavouring as well.

OK.

Yeah, I think you've got three very good cannolis there.

If cannoli on the streets of Sicily tasted like these,

I'd be very happy. I'm not sure I'd be welcome after my use of mascarpone, though!

I think you should take that in when you get your next spray tan,

for the colour!

I think you should take that one in! HE LAUGHS

Thank you very much indeed. Very good. Thank you.

I was a little bit concerned, but that went a lot better than I thought it was going to.

He was playing with his jaw and I thought,

I know that feeling. You know when you eat something really sharp, it gets you right here.

You cannot afford even to mess up a little bit here now.

Every single challenge counts.

It's very, very, very stressful.

Ciao, bakers, it's time for Italian week's technical challenge,

set for you by the lovely Signora Prue.

Do you have any advice for the baking bambinos?

ITALIAN TRANSLATION:

Well, I don't think that could have been any more helpful.

Judges, I'm going to have to ask you to leave the tent, please.

Prue, you can get on with your novel.

Paul has enroled in a mime class.

For today's technical challenge,

Prue and Paul would like you to make an Italian classic, pizza!

We want a perfectly made margherita.

You've got an hour and a half. On your marks... Get set...

BOTH: Infornare.

I don't actually know what pizza is. No, I'm joking!

Basically, it's bread with a bit of cheese on top.

What's the worst that could happen?

So, Prue, why have you chosen a pizza margherita as the technical

challenge? Well, it's one of those things that everyone thinks is easy,

and actually it's quite difficult to get right.

The dough, it's got to stretch because you want it to be really,

really thin. Have you left them with rolling pins?

No, we took their rolling pins away.

We thought they might fling it up and get it round.

A bit of throwing, press with the fingers, a bit of throwing?

That's the traditional way to do it. You've got the classic Italian flag, the white, the red and green.

It's a sacred thing, the pizza margherita to the Italians.

It really is important if they're going to use basil to put it on at the end.

It tastes better raw.

It has to be cooked until it just begins to blacken.

Crisp dough, on the outside, bending over in the middle.

I think they will find it tougher than they think.

"200g of flour, half a teaspoon of fine salt,

"2tbsp of olive oil."

"Add the yeast to the remaining dough ingredients to make the dough. Knead."

I'm not really sure what a pizza dough is meant to be like.

Prue said something like... Na-na-na, na ah, nah!

Magra is thin.

Bellissima means beautiful.

She also said croccante, at the end, which means crispy.

HE LAUGHS

It's almost there, bouncing back. Come on, baby.

Give it like a couple more kneads and then be able to prove.

I don't think we need the proving drawer in this temperature. I'm just going to clingfilm it.

Right, prove it for an hour?

I don't know how long.

Usually you leave it until it has doubled in size.

BEEPING

Are you playing a video game, Liam?

It just says make a tomato sauce, which is helpful.

Chopping some garlic.

They give you no quantities on the tomatoes, olive oil, garlic or lemon juice.

Can I hold that for you?

You how much we love you!

I'm not sure how much garlic to do.

What do you think?

Just put the tomatoes in.

Making sure it's probably nice and thick and rich.

Now they've got lemon juice in there. Strange.

I'm sure you add the lemon juice at the end.

I might do a little bit now.

A pinch of caster sugar in to balance it out.

I'm sure I've done it wrong.

I've just chopped the end of my finger off on the fan.

Don't worry. Oh, God, I'm going to faint.

Do you want a glass of water? What happened? My finger went in the fan.

Someone has badly stitched the health and safety inspector.

It's all fine, I've had a look, it's fine.

Have you finished massacring yourself?

Yeah. I once took a plaster off and I actually passed out.

In terms of stories for dinner parties,

I wouldn't lead with that one.

Bakers, you are halfway through your pizza delivery time.

What are you doing? I'm being the leaning Tower of Pizza.

OK, I'm going now. OK.

It should be double in size for the dough so that's perfect.

Shape and toss enough of the dough to make a 30cm base.

There's no rolling pin.

Sneaky. Sneaky, Prue.

Of course you don't have a rolling pin.

I've never done freehand like this.

The whole point of that, you've got equal force going around all the entire pizza, so it brings

it all out, but it could fall on the floor and I'd have to make it again.

Now? Not yet.

OK. It's too scary, man.

I don't know!

I might sort of flatten it out by hand.

I'm just going to stretch it like this.

I'm not going to toss it because I can't because I've injured myself.

What about now? No, not yet.

Go on, I'll take responsibility.

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

A bit higher. I'm not.

Oh! Are you kidding me?

It's too elastic now. I knocked all the air out, dammit.

I'm going to prove it again.

One more toss and then I'm done.

Hey, are you all right?

I'm basically down to the wire cos I had to reprove my bread.

It's fine, no worries. You look like a pizza. I know.

Pretend to be my pizza, please. I'll just lie down in front of Paul.

He'll prod you and go, "A bit overworked."

Bakers, you've got 30 minutes left to finish your yeasted flat breads

topped with cheese and tomato sauce.

I do think it sounds better if you just say pizza.

Bakers, you've got 30 minutes left to finish your pizza.

Pizza topping, here we go.

I think mozzarella should be torn onto a pizza.

I think I should have done big chunks of mozzarella.

Little bits of basil on the top.

If I put the basil on now, it will burn.

The bakers are using traditional Italian peels to get their pizzas

into the hot oven.

And it's crucial they're handled correctly. That is super annoying.

I should have decorated it on here because it's just gone a funny shape.

It might have made it a bit shorter in the process.

That's going to go in for as long as it takes to cook.

BEEPING Ten minutes.

Whoo! Got it in the oven.

My pizza's not a good shape but...

Let's have a look.

Oh, come on. Come on.

My pizza's stuck. God's sake!

Oh, man.

Right, this is actual disaster zone.

Oh, my God!

Oh, my word! Absolute disaster.

Oh, you beauty. Good girl.

How long have I got?

Bakers, you've got 15 minutes. Hai quindici minuti.

I can totally do it. Come on.

You know we said we had no rolling pin?

There you go. I can toss it.

30 centimetres. Yes, baby.

I can't remember. I don't think they... I haven't time for this.

Oh, look at it. That's the worst thing ever.

Let's fan ourselves.

Absently horrendous.

Nobody can know how hot it is.

Of course we've now got ovens on.

Yes, I was six foot tall this morning and now look at me!

That looks good. It's all right, isn't it?

I think I'm in the wrong business. Why, do you think you should be making a pizza?

I should be making pizzas. And it's in.

Not far off, you know.

Yeah, it's good.

I don't know if this is going to work. Definitely time to

come out, I'm not going to overcook this baby.

It would be nice if it was a bit more rounded.

I've just taken some of the basil off cos it doesn't really look very nice when it's been cooked.

Bakers, that's the end of your technical challenge.

Bring your pizzas up and stick them behind your photo.

Be proud.

Can I put mine in the bin?

Absolute disaster.

NOEL: Paul and Prue want to see a classic home-made margherita with

a crispy base topped with passata, mozzarella and fresh basil.

We'll start with this one over here.

Cooked on the bottom and nice and soft in the middle.

I like the end of the slice just to tip over a bit.

Very good.

It's got a beautiful flavour. And the dough is well flavoured.

The bread is well flavoured. It's a nice pizza. OK, very good.

I think that pizza, it is actually a little thick.

This is more like an English pizza, rather than an Italian pizza.

A little bit of tang.

Nice tomato coming through at the end, not bad at all.

So, this one, a bit of a disaster.

I think mainly because the baker put the topping on the pizza before

putting it on to the peel.

It's very thick because it's concertinaed up.

Raw dough is not particularly nice to eat.

This one, I think the mozzarella has been cut up too finely.

When you chop of little bits of mozzarella,

you sort of lose it in the passata.

The whole thing is, white, green, red, the Italian flag.

Let's have a look.

It's too thick, it's under seasoned, it's just not very exciting to eat.

Right, this one, it's not absolutely perfectly round but it looks really

good. I like the basil on there as well, nice green basil.

I love the fact that the edges are charred a bit.

The flavours are there. The tomato is good. And it's lovely and thin.

OK, moving onto another one which looks like it's got stuck on the peel again.

It's massively under baked.

That is definitely undercooked.

But overall, you could eat most of them.

SANDI: Paul and Prue must now rank the pizzas from worst to best.

In sixth place is this one.

Whose is this?

Right, you got it stuck an the peel, I take it? I did. Hence, sixth.

Fifth place is this one.

Yan, it is undercooked and a bit misshapen.

Stacey came in fourth and Sophie, third.

It's very tricky between first and second.

In second spot is this one. Whose is this?

Well done, Liam.

The flavour was very good, the tomato was good.

I think you made a nice pizza.

So that leaves this one.

Steven, it's a beautiful pizza.

It's very thin, right amount of scant topping.

The flavour is lovely. Well done.

I love making pizza. I just went off my own intuition and it worked.

I think I'm in the wrong business.

I should make pizzas. No, I'm joking!

No, it was really good, really good.

They spotted straightaway that I'd had issues transferring it

from the palette thing to the pizza stone

and then it just all went wrong from there, really.

That plan of trying to nail the technical to keep myself safe

didn't go to plan!

It's the bakers' last chance to make

a winning impression on Paul and Prue.

The show stopper.

One more attempt to keep their place in the tent.

For the technical challenge, it seemed quite simple.

Pizza - it's a classic Italian dish, but it's actually quite tricky.

Steven, he smashed it. He had the best pizza.

I think he's coming back because he's had a couple

of weeks of really struggling.

The thing that pleased me so much is that Liam's pizza was good.

It was vying with Steven for the top spot.

He's got stronger and stronger as the competition has carried on,

and Sophie, actually, she got the cannoli spot on.

Who, for you, is in trouble this week?

I think Kate. She was last the technical.

Yan didn't do very well either and her cannoli wasn't great.

Actually Yan is in real trouble.

Stacey's hovered in the middle for quite some time now.

Stacey's problem is that she panics.

She's like the John McEnroe of baking!

She is. You might get a saucepan in the face, or you might get a hug.

Today's going to be even hotter.

As temperatures rise, they fluster more, and when you fluster more,

you make mistakes.

Buongiorno, bakers.

Welcome to your second day here in sunny Italy.

So for your show stopper Italiano,

the judges would like you to make shell-shaped filled pastries of

campana sfogliatella.

I'm sure you know, sfogliatella means thin leaf, so once baked,

your delicate multi-layered pastries should resemble crunchy rustling

leaves. The judges would like you to make a batch of 24 perfectly flaky

pastries, but the filling is up to you.

You have 4.5 hours.

On your marks... Get set...

BOTH: Infornare!

50 grams of sugar. I know this recipe off by heart.

I need to do really well today

otherwise I'm in danger of going home.

Quarterfinal. It's like my absolute goal.

Sfogliatella - it was developed

about 200 years ago in Italy by a nun.

It's layered, a bit like a filo pastry.

It's akin to a lobster tail.

When you bite into it, it cracks in your mouth.

Inside has to be the most luscious filling.

We've asked the bakers to make 12 of them in one flavour,

12 of them in another favour.

The biggest mistake they could do

with this is not building those layers correctly.

If they don't, they'll all just fall to pieces in their hands.

It is so, so delicate.

Even I struggled when I was in Italy making it myself.

I think this challenge is pure murder.

It's the most complex pastry challenge ever set on Bake Off.

This is leave it to the professionals...

Or six insane bakers in a hot tent.

Knacker me out. Right, our Sicilian lemons.

Boiled them for an hour.

The lemons are for Steven's Sicilian-style marmalade.

The other half will be filled with chocolate, orange and ginger.

I love the idea of the flavours.

This challenge, what did you think is the trickiest bit of it?

It's getting that flair of leaves and I was researching this.

Italian chefs that were making this were saying, A - don't bother,

or B - it's three days.

4.5 hours is all you've got.

And you have to bother. It is doable.

It is. It's just very complicated and it can be extremely...

Don't smile, you picked it!

I've got my dough resting in the freezer.

So I'm just preparing my filling.

Semolina with some ricotta.

It's basically the thickener for the

sfogliatella. Everybody's doing this bit.

While the semolina's hot,

I'm going to fold this chocolate so it combines into it.

So tell us about your sfogliatella.

It's inspired by my trips to Canada.

During the Women's World Cup,

I went to a bakery every day to get the most delicious lemon,

blueberry scones.

Yan's filling her other half with

maple, pecan, topped with bacon dust.

Maple, bacon, pecan, that's so Canadian.

How come you go to Canada so often?

Because my wife used to work for a Canadian bank.

They offered her a job over there.

OK. She took redundancy because we're Londoners.

Londoners through and through.

I've got a maple pecan sfogliatella.

I know Yan's doing maple pecan as well, but she's added bacon.

To be fair, I have bacon in the fridge and I was going to do it,

but I was like, "Nah!"

Liam's other filling is orange, rum and raisin.

And he's found a unique way to display them.

I've got fake ice.

It looks like lobster tails, right?

So the whole theme is, like, just caught them from the sea.

My grandad used to deliver all

different types of seafood to different

restaurants and places across the country.

I love the personal sort of aspect of it.

I'm just starting to put it through the machine.

To make just 24 sfogliatella will take a lengthy 14 metres of pastry.

Is anyone else enjoying this?

Nope. Taxi!

It's very labour intensive.

So much pastry.

If it tears, you just need to start again.

It's a bit of a beast at the moment.

This can't be right.

Are you OK?

I'm OK. I'll just put these through again.

So I'm starting to roll my dough now.

This is kind of the important bit.

This is what forms the leaves.

I'm just spreading some lard over it.

That's where you get the flaky, crunchy thing that you want.

I'm going to stretch it out.

This is going to be one massive sausage.

Show us how you do it. That's only

that wide and I need to get 24 out of it anyway.

I'm just stretching it out gently because if you do it too

much, you make a hole.

Why is it not a technical challenge?

Why is it a show stopper? Time.

It takes hours and hours to produce.

It seems like a massive technical show stopper.

It is, isn't it?

Really hard. Have you seen one before?

No, my mum and dad went on honeymoon to the Amalfi Coast and I'm just

going off purely hearsay, what they say it is.

Kate is filling half with an Italian

style mix of chocolate and hazelnuts,

and the other with a less traditional lemon and tahini.

Tahini? Tahini.

That's quite savoury, isn't it?

I took a bit of a risk but I decided to do it just because I like

experimenting with new flavours.

Sophie, though, is keeping it simple.

Mango and passion fruit is a classic combination.

Her other filling is cherry, almond and chocolate.

I don't want anything too wacky with the filling or the flavours.

I just want to think about the pastry, getting the pastry right.

It looks like a pair of underpants!

Does it? Maybe yours!

Mine don't look like that, Paul!

So tell us about your sfogliatella?

I'm doing two different things.

Citrus and sultanas.

The second one, praline cream.

I've made the praline already.

It's there.

Stacey's giving her praline creme pats sfogliatella an extra boost by

lining them with choux pastry.

So you're just putting the choux paste inside?

Yes, and hopefully the choux paste,

the choux part will puff up and I'll be able to fill it.

The only problem is, as soon as you put them in the oven,

they've got a mind of their own. It's a gamble but I'm doing it.

The ones you practised, nine times out of ten, they came out fine?

The ones I practised, nine times out of ten, they didn't.

Two hours in. It's boiling hot.

Yes, we're trying to get an Italian atmosphere for you.

Oh, right!

The temperature has hit 40 degrees.

Oh, it is boiling!

And rising heat...

It's sticky, which I would prefer that it wasn't.

...makes rolling wafer thin pastry easier said than done.

In this heat, the last thing you

want is anything that's going to melt. Oh, the butter's melting.

It's just ruining my pastry, this heat.

I think it's beyond repair now.

How's it going? It's splitting and it's hot.

Look at her, she's like a machine over there.

I could just walk around like that for you.

When I was at school, I always had,

"Stacey has the potential to do really well.

"However, she doesn't concentrate."

When I don't concentrate, things go wrong and unfortunately,

I can use about that much. I just don't have enough dough.

Bakers, you've got one hour remaining.

Cut it into 24 pieces.

It's the moment of truth.

Time to see if their rolling has been a success.

I'm just about to start the shaping of my sfogliatella.

It's supposed to resemble a lobster tail or wheel of lamination.

Lamination is baker talk for multiple layers.

Can you see all those layers?

No lamination...

These are no good.

These are going to be ugliatelle!

...may mean going home.

Well, they look like lobster tails.

What? What sort of lobster have you seen?

I've got a pet lobster and his tail is exactly like that.

Please don't look at them.

They're fine! There's nothing to see here!

This is the choux pastry one, which is so tiny.

I'm sure someone said they wanted them to be really small,

and very uneven in size.

Yeah, mine aren't even. Don't even talk about yours!

God, they're looking stunning, Sophie.

Thanks, mate! Just 23 more of them to do!

I'm going to present 24 sfogliatella, whether it..

It might well kill me.

They never said I had to be alive to take the judgment.

If you die, I will step in for you.

Thank you, avenge my death.

Anything I can do to help?

To be honest with you, you're the least of my problems!

This is hot.

I'm sitting on an ice bath just to

stop it literally melting in front of me.

God, look at this state of them.

They're just absolutely melting.

It's just hell.

They're just melting.

It's just not right.

God, Almighty!

Oh, God, that will just be a makeshift one.

Oh, he has to come when it's the one that's flopped.

Look at my other ones in the fridge!

Please?

Such a wind-up merchant.

Oh!

Bakers, you have 30 minutes.

Trenta minuti.

I'm so far behind.

The dough isn't behaving itself.

I'm just going to stick these in the

freezer for a sec because they're melting.

Not worth the calories.

You don't want to get that from free.

Anyone for a canape?

Can you imagine if you got that in the shop?

You'd be like, "How much? I'm not paying for that!"

Let's just get this pain over and done with, shall we?

I'm going to put these in for 15, 20 minutes.

As the fat cooks, it will just push the layers apart.

Come on, little babies, laminate.

It's all about when it goes in the oven and how it looks.

You just don't know.

Time? Not doing great,

because I've got 16 minutes to put them in the oven for half an hour.

I think the reality of the situation is mine are pretty terrible.

And they're going in. Oh, no lamination.

I'm going to get screwed over.

No lamination? No lamination.

Oh, man. I don't think no lamination is the end of the world.

You know, I'm not laminated and I'm having a great time!

When I look at it, they freak me out.

You have ten minutes.

Dieci minuti.

Have you got enough time to bake them? God, no!

On the hottest day of the year, he puts gloves on!

It's a very stressful gig, this.

That is it.

Crapalatelle!

My choux puffed too much because the whole thing has gone...

It's very depressing.

Look at the state of them. What do you want, bigger?

Bigger gaps? Bigger. Everybody wants bigger, don't they?

Different colour? Just everything but what they are.

The filling does taste great. I haven't got it in yet. Let's

just see if I can get it in without it all spilling out.

Absolutely ludicrous.

It's melting.

Come on.

Come on. At least yours are cooked!

The pastry cream is leaking out everywhere.

Shooting out of every orifice.

That is weather related. And that's

a bit of a problem for me because the only reason why I did the

choux pastry in the first place was to put the lovely creme pat inside,

so it's gone from disaster to disaster to disaster.

Three, two, one, now.

Bakers, you've got one minute left.

Maybe drop them? I can see her over there, cool as ice.

If all else fails, put on some icing sugar!

Five... Four...

Three... Two...

One...

It's very upsetting.

Bakers, that is the end of your show stopper challenge.

The last Italian challenge.

We can all have a nice espresso martini.

Out you go from this unbelievably hot tent.

It's definitely the heat. It's not my fault!

It's judgment time for the bakers.

Pfft!

Liam, would you like to bring up your sfogliatelle?

Liam, I think that presentation is just fantastic.

Lobster tails on ice.

It's just amazing to look at.

They're inconsistent in size, but I think you've got great lamination.

I think the layers are fantastic.

Maple and pecan, delicious.

What have you got inside this?

Rum-soaked raisins, orange zest.

The orange comes through in that one, actually.

Flavour's lovely.

I know that took hours, and it's a hell of an achievement.

Steven, please bring up your sfogliatelle.

Proper showstopper. Lobster tail, excellent lamination.

Style. Come on, substance!

Style box is ticked...

...and substance.

Yes!

The chocolate, that little bit of heat that comes from the ginger is

delicious. Sicilian lemon tastes really Italian.

It goes rather flaky in your mouth because the pastry is so perfect.

What you've done is sfogliatelle which are authentic.

I think you could sell them in any pastry shop in Italy.

Well done. Thank you.

Great lamination.

You've got that classic lobster tail running all the way through.

The time that you've spent on it, you can see the intricacy.

So this is the cherry? Yeah.

Mmm. It's got a nice bitterness to it which I think works inside.

I think that's like crisp leaves, chewing it,

you get the passion fruit and mango.

It is quite a showstopper.

I must say I'm a bit disappointed, not only in the way that they look,

the sfogliatelle,

but also because this was supposed to be showstopper presentation,

and it doesn't look as if you're proud of them.

Lamination, there's big problems with that.

These look as though they've been sat on.

Hazelnut chocolate. Certainly got the hazelnut.

Tahini and lemon.

Actually it's quite pleasant.

If you close your eyes and eat it you think, that's great.

But then you open your eyes and see it and go, "Ah."

You're not getting much lamination.

Oh!

Maple and bacon, it's extremely Canadian.

The flavour's lovely, but the consistency is quite doughy.

The creme pat and the blueberry, these ones are quite raw.

You're obviously disappointed,

and in a way we're a bit disappointed, too.

Bit of a mess. Total mess.

Stacey, please bring up your sfogliatelle.

Um...

Sfoglia... Sfogliatini, so they're for the kids. Oh, I see.

The lamination is very poor and there's too much icing sugar

on there, which is unusual for you,

normally you smash something like this and it looks good.

It's the heat, I think.

Citrus and raisin.

I like that filling.

I think it's the right degree of sweetness.

It's very runny for a creme pat.

You were so ambitious to do a choux paste middle.

Your nightmare's come true,

the choux bun's burst out and, on the top there, you have raw dough.

I appreciate the fact that it's extremely difficult to do,

but everyone was in the same boat, and we have to judge accordingly.

I agree. This one, I think you've let yourself down a little bit.

I think it was close to, in old money, 100 degrees in the tent.

Have either of you ever worked anywhere that was hotter?

I worked in Hong Kong in July, in an un-air-conditioned hotel kitchen.

I can better that. THEY LAUGH

When I was working in the bakery

and the temperature was 50 degrees,

all I had on was shorts.

When I was a fire juggler, I lived on the edge of the volcano...

THEY LAUGH

...but I got on with it.

So getting to this, Sophie and Steven both in a very good place,

is that still the case? Yes, that's certainly the case.

Both Steven and Sophie are very skilful with their fingers.

Liam's was a little bit tardy

on the overall size differences

but the lamination he managed to get, very clever.

So Liam, Sophie and Steven for Star Baker, and who's in the danger zone?

PRUE: Yan struggled and she knew that.

I mean, she didn't achieve any lamination.

They were undercooked.

I mean there was a whole heap of things wrong with Yan's.

Yan's struggled, hasn't she, all weekend?

She has. I think Yan's had a terrible week.

I think Kate's there as well.

It did look hideous.

SANDI: What about Stacey?

Not worth the calories.

My ultimate test.

Fantastically well done to everybody.

I have never seen anybody have to do

such a tremendously difficult challenge in this astonishing heat!

It was really, really tough.

It is my pleasure to announce this week's Star Baker.

The Star Baker is the person who brought the flavours of Italy

absolutely bursting into our mouths with the cannoli

and whose sfogliatella was a laminate perfection.

The Star Baker is Steven.

APPLAUSE

Obviously that means I've got the horrible job

of announcing the baker who's leaving us.

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

Oh, my God.

...Yan. I'm sorry. It's OK.

We'll always have Basil.

I'm so sorry.

That's OK. Don't be sorry.

I thought it was me. I know you did, I could see it on your face.

It was close!

You did really well.

Thank you. I'm amazed how far I've come.

It's been a difficult, tough...

An amazing experience.

It's been...

...the best.

I'm so sorry.

I'm not sorry, it's OK.

I've had a wonderful adventure. Have you had a good time?

A totally wonderful adventure. Thank you so much. Poor Yan.

I mean, everybody loves Yan and I'm as sorry as anybody to see her go.

Come here. I love you.

Come here. It's OK, don't worry.

I'm still in shock.

I'm super excited but I'm super upset for Yan.

Absolutely gobsmacked.

Gobsmacked.

When they said "Yan" I nearly fainted off my chair.

I'm just so shocked, I'm so sorry, I'm shocked to my core.

No, no, no, but I'm not. Well done.

Thank you. Steven's back!

He had style and substance.

I'm floating on that cloud again.

I've gone all this way.

It's mad, mad.

Mad, mad, mad, mad.

So good.

I feel proud but more shocked, I think!

I'm a quarterfinalist in The Great British Bake Off.

It's brilliant. Next week...

Who has ever heard of this before?

...the tent goes back in time with forgotten bakes.

Maybe you know what you're doing?

Come on now! A signature that's sweet AND savoury...

Nice clanger. Sounds delicious.

...a technical tart full of bygone booze...

No more rum. Whoo!

...and in a feat of Victorian engineering...

Go big or go home.

...the most elaborate sponge Showstopper...

Cake's in. Macaroons.

...the bakers have ever faced.

Easy!