All language subtitles for Masterchef.Dessert.Masters.S02E05.720p.WEB-DL.H.264-bill

Previously on Dessert Masters:

It's the Team Relay.

It was a race to remember.

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

This classic challenge...

Oh, my God. Please, please, please.

..brought loads of hurdles...

Argh! What do I got to do?

There is so much pressure to carry
the baton to the finish line.

..and a photo finish...

AMAURY: I think it's quite gorgeous.

I think it's a dessert
that plays very well together.

MELISSA: Talk about one team,
one dream.

..with the Purple Team winning
immunity from the next elimination.

Tonight, some of their best
desserts yet...

..by a country mile.

(COCKEREL CROWS)

(HORSE NEIGHS)

(SHEEP BAAS)

Do you want to have a warm-up
barn dance before they get here?

A warm-up dance?

Heel and toe. Heel and toe.

This one.

Do you know how to do a do-si-do,

where they do this
around each other?

No, I'm not doing it.

I'm the chef stuff.

Ahem. Professional.

MELISSA: Hey-hey!

Oh!
Good luck, guys.

They're like cowboys!
Oh, my God. Look at this.

Whoa! What's happening?

DARREN: In elimination,
it could always be your last cook.

But I'm excited
because I've been to country fairs

and I've spent time with the CWA,

and I'm definitely getting
this vibe today.

Come on down, y'all.

G'day, everyone.
(THEY GREET THE JUDGES)

Alright, as you know,
this is an elimination.

And by the end of the night,
someone will be going home.

Having said that, this cook
is going to be a barrel of fun.

Oh.

There's barrels!

Oh.
(LAUGHTER)

Now to this mouth-watering display.

I made none of that.

This is a range of country classics
I'm sure the CWA would be proud of.

You can expect to see any of these

at regional bakeries
right across Australia.

We have all your favourites here.

Victoria sponge cake,

jelly slice, lamingtons,
custard tarts,

neenish tarts,

scones with jam and cream
and vanilla slice.

I often go on road trips
to seek regional bakeries out,

and what I love is that we can
all understand

the magic that they bring.

For this challenge, you need to take
one of those country classics

and put your own spin on it.

I didn't grow up with
these country classics.

I don't know what a neenish tart is.
I don't know what is, like,

the jelly, like,
what is the jelly slice?

I've never tried them.

So this is going to be
a difficult challenge.

We want to see a traditional treat
done your way

and to help you do that,

we're throwing it some very special
ingredients

that must be included in your dish,

and they are being delivered
straight from the source.

Please welcome Farmer Andrew
and Farmer Scott.

Cool. I love them.

Andrew, Scott, we can't wait to see
what you've both brought in tonight.

I have Eureka blueberries.

Oh, that's some nice blueberries.
They're gorgeous.

Andrew, what do you love
about Eureka blueberries?

They're large, they're crunchy.
They're sweet.

Best eaten by the handful.

We've bred these using natural
breeding techniques,

replicating what the bee would do
in the wild

just to give everybody an amazing
experience every time they buy them.

I've never seen Dan look
more shocked

about blueberries in your life.
Is that excitement?

Look at these, they're giant!
They're so good, right?

I just want to eat them now.

Scott, your turn.

What do you have under there?

I have Pink Lady apples
and Granny Smith apples.

Scott, what makes these particular
varieties of apples so incredible?

Well, Granny Smith and Pink Lady
are both bred in Australia,

so both founded here.

Um, they both hold their shape
really well

during the cooking process.

Granny Smiths are a bit more of
a tart flavour than the Pink Lady,

but you can't beat the colour
of a Pink Lady.

And the versatility of an apple
is so incredible.

We can do so many different things
with an apple.

How do you like them apples?
I love apples, too.

Delicious!

Thank you so much for bringing
your incredible produce in.

Please give it up for our farmers,
Scott and Andrew.

Thank you very much.

One of the first things I cooked
as a child was an apple crumble.

And I just love apple tarts.

Apple pies, tarte tatin.

So it's a familiar flavour to me.

It's one I'm more comfortable with.

Alright, guys,
you all have 2.5 hours.

If you cook
the least impressive dish,

you will be going home.

Alright, get ready to turn

these classics into your own
creations.

Your time starts now!

(THEY SHOUT ENCOURAGEMENT)

Oh.

I'm just going to take these eggs.

What did I forget? Dan, tell me!

Everything. Me too.

Reece is in the coop house
collecting eggs.

I'm just getting my eggs.

Are you putting all your eggs
in one basket?

Hey!
Hey!

Oh, my dear.

For today's challenge,
I'm a little bit nervous.

Oh, my God.

I moved to Australia when I was 26.

Coming from Indonesia,

I'm not so familiar with all this
regional country classic cakes.

My God.

I have no idea what to cook.

What did you get yourself into,
Christy?

But I don't want to go home yet,
so I need to make that decision.

Woo!
Go, Christy!

Do it for the girl!

This is definitely
a tough challenge.

We're asking our contestants
to be inspired

by these country Australian baked
classics

and then put their own spin on it.

Well, pastry always goes back
to the classic.

We like to make it fancy,
sometimes overly complicated,

but to all of us, it speaks to
a part of us

that love the rustic simplicity
of desserts.

Yeah, I think it needs to still
have the essence of

whichever dessert they've picked,

so it still needs to sort of be
recognisable in taste

or in appearance in some way
from the original,

however they interpret it.

It is an elimination,
which means someone is going home...

Yes.

..so they really do need
to have some fun,

but also take this challenge
very seriously.

The stakes are so high.

Mel, I would actually love
for you to introduce me

to all the Australian classics.

OK, this is a vanilla slice.

Mm-hm.

That's, um...

Well, you know, I'm glad that pastry
evolved over the years.

Oh, my God.

I think his visa might get revoked.

Oh, shivers!

Almost forgot about that.

(LAUGHS)

Feeling really good.
Really positive.

I've chosen scones and jam
and cream,

so I'm going to do what
I do best, which is gelato.

And I'm going to make a sundae.

The fruit I've chosen is blueberry,
so I've made a jam.

I'm going to make a scone gelato.

Um, I'm going to make
a blueberry gelato.

I'm going to do a beautiful
Chantilly.

And then, on top,
candy-striped straws.

I want to make a really classic,
sort of kitschy sort of vibe.

An old-school sundae glass,
defined layers.

So each mouthful gives you
the same experience

as you eat it on the way down.

I'm about to get my scones ready.

In Home Ec in high school,

first thing we learned how
to make was scones.

So, I reckon I've got it down.

So I'm using the scones
in two parts.

First of all, in the gelato.

And then I'm also going to use scone
as a crumb layer

inside the sundae.

EMELIA: Oh-ho! Donato on the scones.

The key to nailing this dish
will be in the plating up.

So rather than just jamming
everything in the bottom,

I want to make the layers.

I want to make sure that
they're all even

and the flavours are balanced.

Now there's only six of us cooking,

so there's a higher chance
of elimination.

So my dish needs to be bang-on.

Confidence.
Confidence will get me through.

EMELIA: Yeah, boy.

How are you going, Dan?

It's good stress.
Yeah, yeah, yeah.

Today I'm going to make
blueberry lamington.

First of all,
because I love lamington.

Like, when I moved to Australia
10 years ago,

it was one of my favourite desserts
I tried

from this beautiful country,

and then I was like,
"What about today?"

I add my own twist.

I added a little bit of
blueberry in it.

My plan is to make
an optical illusion.

I'm going to be creating
a giant blueberry

with a taste of a classic lamington.

Inside the blueberry,

there will be sponge,
coconut mousse, and jam

that is going to be made
with my fruit of choice - blueberry.

So I just made the cake batter.

I'm working on a chocolate mousse
and then the blueberry confit jam.

I'm fighting for my life

because I want to win this
competition.

# Pa, pa, pa-ra, pa, pa, pa. #

Please give me five stars
on UberEATS.

There you go.
Thank you.

Cutlery.
Look at this.

(ALL TALK AT ONCE)
Sitting.

EMELIA: What a Frenchman!

Everyone, two hours to go.

(CHEERING)

You're all amazing.

What are you whipping, Reece?

I'm just making a meringue.
Lovely.

So the judges have asked us to put
our spin on these country classics.

I've seen what everyone else
is doing.

Like, I know they're all gonna go
left field here,

but I want to play to the tradition

and make it in its purest form.

So I'm going to be doing
a Victoria sponge cake.

Um, it's a cake that I love so much.

It's one of the best cakes
you can ever eat.

My nan always made a sponge cake,

so I'm kind of leaning on her
concept of a sponge cake,

but my own flavours.

So we'll have a sponge cake which
will have the fillings through it.

So you've got a beautiful cream.

You've got a blueberry jam
and a yuzu curd.

Then we'll have a layer of crispy
meringue,

which is adding something
that's interesting

that the judges may not have seen
before.

I've got the meringue cooking.

I'm just working on my sponge now.

My dish today, it's definitely
going to just be a cake.

That obviously is a risk in itself.

I'm worried that I may not be
as creative concept-wise here,

but I know I can make this my own,

so hopefully that would be enough
to keep me from going home.

Ah.

A lamington with jam and cream
is the best.

So, you were supposed to feed me.

What happened there?

So that's the lamington.

Mm-hm.

But before you tell me
about your opinion,

just remember that all of Australia
is watching.

Yeah.

The thickness of the sponge
and the coconut makes it a bit dry.

And it's probably the one
I can relate...

Sh.

I love it. Lamington's great!

C'est parfait!
We did it!

I actually am lost in translation.

There are not many of those country
classics that I actually understand.

In the midst of everything,
I just keep thinking

that I've never eaten
a true classic custard tart,

but I've eaten and can make custard,
and I've eaten and can make tarts.

So let's make a custard tarte tatin.

That's my idea today.

I'm going to make my
Golden Delicious,

which is this golden apple

that is made out of
a caramelised white chocolate,

and inside is vanilla custard
and caramelised apple.

It's going to look like
a golden apple.

Having classically trained in France
as a pastry chef,

I made a lot of custard tarts.

So, my plan tonight to avoid
elimination

is to showcase a lot of technique
as well as my creativity.

Hopefully,
I could impress the judges

with my version of custard tart.

Something already smells good.

Darren. What's the dish?

I'll tell ya.

OK, so we're going to rework
vanilla slice today

through a mille-feuille
with vanilla,

making my own puff pastry
from scratch.

Love that. Max respect.

I am doing a smoked white chocolate
and vanilla cream for the middle.

I am also doing a really awesome
compote with the apples.

OK.

Well, I don't know if you know, Mel,
but the classic way of doing

a puff pastry can take up to days.

So, Darren is shrinking days
into 2.5 hours.

Yeah.
You feel good about this?

I feel like it's a challenge.

And that's what we're here to do
in the kitchen, you know?

It is a brave move, Darren,
and I like it.

I hope you love it.
Thank you very much.

At the moment,
I've got everything on the go.

Apple sorbet is underway.

I've started on my apples for inside

my mille-feuille vanilla slice
puff pastry.

I'm about to put the butter in.

I'm going to do it the long,
hard way

because I want to get lots
of layers in my pastry.

John, are you making puff?

I am making puff. Crazy.

That freaks me out,
but I believe in you.

I'm going to do vanilla slice today.

I'm actually going to do
a vanilla slice tart.

I'm going to use apples.

I'm going to use Pink Lady
and Granny Smiths.

And I'm going to make puff pastry
and then a tart dough,

and then I'm going to make

this beautiful
mascarpone-infused custard.

Hey, John.
Hello.

I don't know if you know,

but Darren is also making
his homemade puff, right?

Yeah. I got a peek over there.

Yeah?

Should I be nervous?
How will yours compare to it?

I hope that... I'm confident

this is going to work
the way I picture it.

Alright.

Have you spoken to her?

It's smiling at me.

So it's keeping me safe.

Is she offering you gentle
reassurance?

She's giving me the confidence
to take some risks today, for sure.

OK.

(THEY LAUGH)

Johnny, can I pinch this part
of the bench for 30 seconds?

Take... Mi casa, si casa.

Su casa.
Su casa.

Wiggle, wiggle, wiggle.

This, I would like to try.

Jelly slice.

Does the wobble freak you out?

Yeah. It doesn't appear to me
as something great.

It smells delicious, though.

You know what, Mel?
What?

I was going to speak ill of it

because just the look of it -

it jiggles too much for me.

Taste-wise, it reminds me of, like,
a panna cotta on a sable.

Right.
It's actually very pleasing.
Really?

You know what?
Before you judge, try it.

Anything from the...?
No, thank you.

Well, this is a bit exciting.

We've asked them to be inspired
by classic Australian baked treats,

and there are some great ideas
out there.

Yeah, I like that everybody leaned
into the challenge

and some people really challenged
themselves even more.

Yes. Now let's talk about
who's exciting us out there.

Christy, she's really pushing
the hardest

in terms of creating something
that is a pastry illusion,

but also has the spirit of
a custard tart.

It's very challenging.

I just hope she will have enough
time to complete the vision.

Yeah. Let's talk about Reece.

He's making his interpretation
of his nan's Victoria sponge.

And, you know, he is in his element
with a challenge like this.

But, at the same time, when it is
everything you know and you love,

you put a lot of pressure
on yourself to perfect it.

I'm a little bit worried for him.

Reece, he took a more traditional
approach.

Yeah.
He's going classic look.

Very little tweak in order to keep
the same original recipient taste.

If he's going to survive
this elimination,

that sponge needs to be perfect.

Yeah, I mean, he goes classic,

it has to be a perfect classic.

Look at the colour!
That looks beautiful.

Chefs, your dishes need
to be ready in one hour.

One hour!
One hour.

One hour.

Whoo-hoo!

Go, guys.

Little blueberry cake on the base.

Cake looks good, Dan!
It looks beautiful.

Yay!

Next, tuile.

Donato's so in the zone
when he cooks.

Today, my strategy is keep cool,
keep calm.

I'm making ice cream.
It's what I do.

So, the jam is in.

Chantilly is in.

Scones are baking.

I'm about to get my tuiles ready

because I'm going to make some
candy-striped straws.

Then head on to my gelatos.

Because I'm doing a scone gelato,

I've got to wait for the scones
to cook.

So, yeah, so far so good.

John, I'm doing tuiles, bro.

It's not... It's not kind.

For that, I'll use a tuile mix,

half vanilla and half chocolate.

Put the vanilla down first.

Create the lines through it.

Put my stencil back over it
and scrape the chocolate.

Then it goes in the oven.

That's so cool.

I want to add my sprinkles.

That looks magic. What's going on?
Oh, wow.

So I just don't want to go
in the pantry

and grab a packet of sprinkles.

I'd rather make them myself.

So I add some colours to some
tempered chocolate

and I'll do little lines of it.

Cut it down
and we'll use those as sprinkles.

And now it's time to make
my blueberry gelato,

which is going to sit
inside the sundae.

I feel confident,
in a good frame of mind

to just chill and enjoy the process.

So blue. Oh, mate, so blue.

I would kill to try that.
Yeah.

It's split.

Oh, my God.

(EXHALES)

It's split.

It's split. I don't want to use it.

Oh!

Silly me.

I added my blueberries into
a hot gelato mix,

which is a no-go.

I'm supposed to allow
the base to cool

before I add the blueberries,

because the blueberries
are high in acidity

and they'll split the base.

I need to make this again,
but I'm panicking.

There's still so much work
that I need to do,

and now I'm running out of time.

This is not good.

OK. 350.
Go, Donato!

Make these classics your own.

30 minutes to go!

Let's go, team!

Darren amazes me with
how much he can do.

He moves quick.
He's such a gun.

I've got apple sorbet in the blast
chiller.

I've already done a couple
of turns on my puff pastry.

I've done some pickled apples
in some cider vinegar.

And I've got the apples

for inside my mille-feuille
and blast chiller.

So now I'm just about to smoke white
chocolate and vanilla mousse,

which I'll be piping inside
my vanilla slice.

For my vanilla slice-inspired
mille-feuille,

I'm going to smoke this cream
using apple wood chips.

I thought it would tie in
with the theme really well.

Oh, wow. He's doing smoked.

Check it out. He's smoking.

Smoky.

Daz is on fire.

This is my spin on
the custard cream vanilla slice.

And I'm hoping that the smoke
and the white chocolate

and the vanilla form this
perfectly light and roasty flavour.

Ladies...

..do I look Australian?

G'day, mate.

G'day, Amaury!

How are you going, Christy?

Thumbs up.

Right now, I'm feeling
a little bit nervous

because I'm trying to push myself
to make a country classic.

I need to unmould my apple
for my twist on a custard tart.

I need to dip it, and, uh... Yeah.

And I need to plate.

So this has to work.

If this apple is not set properly,
I don't have a dish.

So everything culminates
to this point.

My God.

It's split in half, which means that

there is a risk that the other
three are not frozen enough.

Oh, my God.

So I'm praying to every single cell
of my body, please work.

Oh, good.

Yes, I have apples.

Let them eat apples.

Alright, I got a glaze.

(SINGS) I got a glaze.

So, now is the time to create
the aesthetic look,

the optical illusion.

To make it look like real apple.

Polish it. Make it golden.

I love it, I really love it.

It is really pretty.

I know it tastes delicious.

It looks like an apple.

And I just hope that
when the judges take a bite,

they will feel the essence
of a custard tart.

(SHEEP BAAS)

Don't let this be the final straw.

15 minutes to go.

Come on, guys!
Go, guys!

Come on! You're doing so well.

Final push.

It was really hard for me
to choose which country classic,

because they were all a bit
nostalgic for me,

but vanilla slice is my fave.

Feeling good, my tart shell,
I'm really happy with.

It's got a lot of that saltiness
I was hoping

and it's nice and even.
I got all my bases made.

I've got a creme patissiere
and a mascarpone Chantilly.

I'm going to combine them
for my custard,

and I had to adjust the sweetness to
let the apple come through.

I've got my puff pastry.

I just need to now cool that,

cut it down and finish the piece.

When you eat this,
it's going to be super nostalgic

and it reminds you
of a vanilla slice.

But it's also modern and better
than what you imagine.

I like the look of this, John.
Thank you, chef.

Puff looks so good.

It looks amazing.

DARREN: I think I'm good.
I think I'm good.

Got all my elements done.

So now I'm ready to plate up
my dessert.

I'm tasting the cream
and it just tastes too smoky.

I've overdone it.

I was really hoping for something

that was just on the back
of the palate.

Nice little sort of smoky element.

But I've got something
that's really quite harsh

and really overpowering.

I'm a bit disappointed in myself.

I don't have time to make another
white chocolate and vanilla cream.

I'm a little bit freaked out
at this point.

Now I'm thinking,
"How can I fix it?"

I've made a smoked white chocolate
and vanilla cream

for the apple mille-feuille...

I'm in the shit!

..but it just tastes too smoky.

I don't have time to make another
white chocolate and vanilla cream.

Come on, Darren.

So I'm thinking,
"How can I dilute this flavour

"in some way, shape or form?"

I've got some whipped cream in here.

This is for my smoked white
chocolate cream there.

And then we're going to add it
together just to adjust the taste.

I'm a little bit frustrated,
but there's nothing I can do.

I just need to try and plate
this dish up as best I can.

And, hopefully, I managed to dilute

that flavour a little bit
in the cream.

We can't wait
to taste your classics.

Five minutes to go.

They look perfect, John.

Thank you.

Go, Reece!
We got this.

So all of my main components
are done.

I'm really happy with
the sponge cake.

They're super light. Really airy.

It's hard to say just like Nan's,

because, like, in my eye,
she was perfect.

But, um...

Yeah, I think she'd be happy
with them.

My Victoria sponge cake
looked so delicious.

I love the layers and I love
the crunchy meringue in the centre.

This is going to add more flavour,

texture, deliciousness to the cake.

I turned some of the meringue leaves
into, like, little kisses.

I just want to get a few garnishes
on the cake.

I know it's an elimination,
but I'm in my happy place.

And I know if my nan was still here,

she'd be proud of what I've done.

I love it.

Yes, yes, yes. Well done.
Yes.

My giant blueberry lamington is set,

but my glaze is not ready yet.

I need to rush
because I don't have much time.

So I can find the colour.

There are wild scenes
across this kitchen.

We have some cool, calm,
collected operators.

And then we have Dan...

..who literally looks like one
of those inflatable men

going like this on the street,
flailing about everywhere.

Dan, more colour.
Add more colour.

Listen to her.

EMELIA: What's the colour of
a blueberry?

Yeah!
Beautiful.

Yes.
Well done.

I'm so happy! They will be able
to get the coconut mousse,

the sponge, the blueberry jam
and the chocolate.

All these flavours,
they combine together

just to give
a beautiful experience.

Will yours be an instant classic?

Two minutes to go.

ALISHA: John, slip us a tart,
would you?

It looks like you've got a spare.

I've remade the blueberry gelato.

That took a long time to make,

but now all the elements
for the sundae are complete,

ready to go, ready for my plate up.

The most difficult part
of the dish is the plating up.

You want to make sure that every
spoonful,

you get every element
that you've put in there

so it resembles the scone,
jam and cream flavour.

At the moment, I'm feeling
under pressure.

As I'm planning the sundae,
I want to do layers,

but now I'm just rushing things,
trying to bash this out in time.

It is what it is.

Tools down in 10...

Nine, eight, seven,

six, five, four, three,

two, one!

Hands up!

(CHEERING AND WHOOPING)

Well done, mate!

Thank God I finished it on time.

Yeah. I'm happy with
how it turns out.

It tastes great.

And I really tried to champion
the custard and the apple

all together as best as I could.

Um, put a bit of twist of myself
into the dish,

so, like, yeah, I hope it does
meet the brief.

Managed to do some great things
on this cook,

but I'm still really worried about
the flavour of the cream.

So I know that I'm serving
something

that is not the best
that I possibly can make.

I'm really freaking out
at this point

that I could be the one
going home today.

Well, that was definitely
a high-pressure cook

because classics are classic
for a reason.

So, to put your own spin on it

and produce
a really fantastic dish,

that's a really tough task.

Of course, the least impressive dish
will send its maker home.

There is so much on the line.

Well done, Christy. Good luck.

REECE: Very good. It's beautiful.
It's really beautiful.

I know it tastes good,
but deep down,

I'm still asking if I'm taking

the essence of custard tart enough
in this, so I'm worried about that.

Hey, Christy!

Hi.
Hi.

Oh, wow!

This is pretty.
Thank you.

Very, very cool.

It's called My Golden Delicious.

I got the inspiration
from custard tart.

So, inside of it,
there is caramelised apple.

Then there is custard,

the base is a spiced drizzle
and then honey,

muscovado and nutmeg tuile
leaves around.

I came to Australia actually
from France

where I studied there
and worked there.

So this is an accumulation
of everything

that I have learnt back then,

you know, of who I was
as a pastry chef

coming fresh, fresh-faced
in Australia.

This is MY country classic.

This is my interpretation
of Australia.

Thank you very much.

Thank you so much, guys. Thank you.
Thank you.

What a golden, magical marvel.

I mean, it's begging to be bitten.

Nice.

That's the sexy inside.

So we can both agree

that it doesn't look
like a custard tart.

So the big question here is,

does it eat like a custard tart?

And I think it does.

It's about the textures.

You look at the textures of custard
within the apple itself,

and they have almost like
a slightly bouncy density to it

that is really faithful
to the original.

I love the gorgeous aroma
of the cinnamon and the nutmeg.

I think it really elevates
that style of custard.

And I think that the detail
in the garnish

is really to be commended

within the time limit as well.

This is a fantastic dessert.

I so love it.

It's so good.

The roundness of the rum,
it pairs perfectly.

The custard filling
has a little bit

of that starchy, bouncy
type of texture.

Yeah.

Pairing perfectly well
with this delicious streusel.

I don't think I would change
anything about it.

She has done so good.

When someone with
a significant amount of skill

experiences something
for the first time

and interprets it in a way
that no-one else could.

This may be
Christy's first elimination,

I don't think she's going home today.

No, she's not.

This is banger.

Yeah.

Good luck, mate.
Thank you.

I'm feeling not as confident
as I want to be.

I ran out of time that I needed
to plate up the sundae,

so I haven't tasted
the flavours together

and I don't know
if they're balanced.

So the seed of doubt
has been planted and watered

and is growing wonderfully.

NARRATOR: Don't miss
a delicious moment

of Dessert Masters.

Watch full episodes on 10play now.

Donato, tell us about your dessert.

I chose scones, jam and cream

and I thought I would go
Messina on that

and I've created a sundae.

So we've got...
Naturally.

Naturally, of course.

So we've got blueberry jam

highlighting the blueberries.

Then we've got scones.

We have a creme Chantilly.

Then there's a scone gelato on top.

In the centre
you'll find a blueberry gelato.

We're gonna taste it now.
Thank you so much.

Thank you, Donato.
Thank you. Thank you, Mel.

Wow. What do you think, Amaury?

It's quite seductive.

Well, it looks like
one perfect dessert,

but the big question is,

will we feel the spirit
of the scone?

Let's find out.

One thing that we can always
guarantee about Donato

is that his gelatos
are going to be superlative.

In this particular case,

the gelato itself is beautiful
in terms of construction.

It has a lovely
warming texture to it,

and I like the tartness
of the blueberries.

I think the jam
is really nicely made.

I agree with you.

I love the texture of the gelato.

The infused cream of scone
is very well done.

All the elements there? Yes.

But for me

it's all about the balance, right?

Does it really translate into scone?

I don't really feel it.

And I'm going to tell you why.

The blueberry ice-cream
and the jam

kind of take over
the scone ice-cream.

Second of all, the bits of scone

that, once being mixed
into an ice-cream,

not only taste wise,
they're a bit muted,

but they also
get a little bit more solid.

Right now I have a very good sundae.

I don't have the perfect scone.

Mm.

I think Donato could be in trouble.

Hey, Dan.

Hello.
Hey.

Look at that.

It's a blueberry Lushington.

So my takeover classic
is to incorporate the lamington

inside the blueberry.

I think this may be
the prettiest dish

that Dan has plated up
in the competition.

Wow.

I really like it.

When you take layer by layer,
it is fresh,

it is soft.

I would finish the whole plate,
which is very rare for me.

It's really clever.

Backed up with flavour.

It's his best dessert so far.

I'm so proud of him.

Hey, John.
Hello. Hello.

Wow.

It's so glossy.

What's the name of your dish?

Vanilla slice tart.

So I've got a sweet paste crust.

There's a caramelised apple puree
I've made

with Pink Ladies
and poached Granny Smith apples.

Then on top is a dome
of creme diplomate.

And then
there's a puff pastry on top.

Oh, that snap!

Yeah.
So satisfying.

It's a very lovely
and heartfelt interpretation

of a vanilla slice,

and the puff has
some beautiful caramelisation

around the outside.

He's really showing off on this one.

Good luck.

Good luck, Darren.
(APPLAUSE)

I'm feeling really nervous.

I'm actually really worried
about the cream.

I'm hoping
that I've got the right balance

and the judges love it.

Hey, there.
Hello, Darren.

Hi, guys.

What's the dish there?

This is my take on a vanilla slice.

So it's an apple mille-feuille

with smoked vanilla cream.

I've made puff pastry from scratch.

I made a smoked
white chocolate cream,

folded that
into vanilla pastry cream,

made an apple compote,
pickled apples, and then,

to use up the skins from the apple,

I made a green apple sorbet.

Do you feel like you're safe
this evening?

No, I don't feel like I'm safe.

Everyone is amazing.

But I hope I get to cook again

'cause I feel like I've got
a bit more to show you.

I think we should consume this one
at its height.

Enjoy. Bon appetit.
Thank you.

OK...
Should we just go for it?

Oh, that's a nice sound.
That's nice.

I think the smoked cream
is distracting.

I wish he would have not put this

because it would have been
an incredible dessert.

But the textures are perfect.

The mille-feuille
caramelised to perfection.

I think that's the star of the dish,
actually.

For it being done in 2.5 hours,

this is very good.

Absolutely.

Do I think that he's a madman
and potentially a genius

for being able to pull off
this pastry in 2.5 hours?

Absolutely.

The apple has a lovely texture
about it.

The sorbet - fantastic.

Really light, really acidic.

And it really wakes you up.

But he didn't need
to smoke the cream.

No.

This dish
could see Darren in danger.

Go, Reece.
Well done, mate.

This sponge is a more classic style
of baking,

but essentially,

it's still a sponge cake.

I'm worried that
I may not be as creative

as everyone else's dishes.

I just hope that
that kind of still hits the brief

and the judges love it.

Look at her.

It's quite gorgeous.
Yeah.

I hope it tastes as good
as it looks.

So this is my take
on a Victoria sponge cake.

I kind of wanted to play
with that sweet acidity

and use, like,
the yuzu and the blueberry.

The sponge is soft as heaven.

And then you get a beautiful crunch
in the meringue.

I love that. "Soft as heaven."

Thank you so much.
You're welcome, guys.

I hope you enjoy.
Thank you.

Wow!

That looks so beautiful.

This visual illusion
of it being a three-layer cake

when really the third layer,
the middle layer,

is a meringue.

Very clever.

Alright, let's get...

Oh, it's a juicy cake.

Nice.

One slice for you, Mel.
That looks pretty good.

The flavours are phenomenal.

The yuzu - beautiful.

Blueberry - fantastic.

The cream is silky smooth.

The sponge is airy. It's light.

And it does give you
an authentic spin

on a very traditional
classic Victoria cake.

For me, it is a cake
that I would go back and eat.

It's so generous

and it's just executed
to perfection.

Yeah.

I'm so pleased for Reece

because this cake is a triumph.

It is a celebration
of his love of classics,

but also a celebration
of his love of his nan.

And I think that
that's so beautiful.

Love aside, nostalgia aside,

the flavours are,

I agree, phenomenal.

The yuzu is sharp and it's bright,

and while the curd is rich,

it really does envelop you
in the most beautiful way.

The blueberry jam as well,
it's sweet but tart.

So you just have
this dreamy combination

of ingredients going on here.

It's gorgeous.

Oh, absolutely.

Tonight was all about
breaking tradition

and creating something new.

I'm very happy to say,

not only did you make this classic
your own,

some of you even made them better.

A few hours ago,
I didn't really like lamingtons,

but then
you completely changed my mind.

I could have eaten the whole thing.

It was so good.

(APPLAUSE)

Thank you.

We loved everything about it,
didn't we, Mel?

Maybe even the glitter.

Yes.

Christy.

I wouldn't change a single thing
about that custard tart.

It was the perfect interpretation.

Full marks, no notes.

Congratulations, Christy.

Well done.

Awesome.
You guys are both safe.

Well done.

When it came down
to the least impressive dishes,

there were two that fell
just short of the mark tonight.

They were made by...

..Darren...

..and Donato.

Darren, you gave us your version
of a vanilla slice,

but the smoke threw us
a little off the scent.

Donato.

As a sundae, your dish was superb.

But the spirit of scones
with jam and cream

didn't translate clearly enough.

And that's why I'm so sorry...

It's all good.
..you're going home.

All good. It's all good.

Thank you.

Thanks, guys.

Honestly, to be competing
against you guys is...

It's crazy. It's...

You guys are different level.
Different level.

I just make ice-cream.

You make more than ice-cream.

You make magic.

(LAUGHS)

Donato, the King of Gelato,

Mel and I are so excited
that you decided

to join this competition.

Thank you. Thank you.

It's no mistake that you are
one of the biggest names

in the industry,
and we loved having you here.

Loved being here.

I'm going to take home
nine new friends, which is great,

and a wealth of experience,

so I think...I think I won.

You have been an absolute highlight
of my experience so far.

I've loved getting to know you

and I've loved learning
from you.

It has been beyond an honour.
Thank you.

Thank you.
Thanks, Donato.

Thank you.
Thank you.

DARREN: You're a legend, mate.

With that, Donato,
it's time to say goodbye.

I've had a heap of fun
in this kitchen.

I got to work with
nine amazing pastry chefs

and take in so many levels
of knowledge.

Thank you.

Always wonderful working with you.
Chef.

And that's only going to make
what I do better.

Give it up for Donato, everybody.

(APPLAUSE)

(CHEERING)

MELISSA: Whoo-hoo!

Next time on Dessert Masters...

Roll up, roll up.

What happens

when amazing pastry chefs

run away with the circus?

MELISSA: I have never seen
anything like this ever before.

It's phenomenal.

The impossible made possible

is what makes this place magic.

Captions by Red Bee Media