16x07 - Meringue Week

[bunniefuu]

Last time it was pastry week.

Make that pastry fluffier
than my ex!

Jasmine successfully completed all three challenges
successfully completed... It goes off.

..and achieved her third
star baker's crown.

It's a hat trick, Jasmine.

Aaron's plans may have
shattered...

It's broken, but...

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

..It was Nataliia's
swan song.

Nataliia. Oh! ..in the tent.

I love you guys. You
are so nice.

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

One and two and three.

Meringue Week. This is the most stressful
week I have ever experienced in my life.

Challenge the bakers with the most
sticky signatures...

Bah!

A minute of beeping... and a technical
challenge that divides the pack....

Could anyone but Iain
leave the tent?

..and a stunning showstopper.

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

Oh my God, that looks good.

And who will suffer from
the temperature in the tent?

- I scream inside. - Can you
not hear it? Like: "Help me."

The very first meringue week.

Yes. Which means, "Ooh-ooh-ah- bang,
ooh-ooh-ah-bang?"

No idea.

A meringueutan.

I am so happy to be here.

I would like this week to be the
week of consistency

but meringue is no one's friend.

It is the only thing where, if it
not quite perfect,

it is completely wrong.

One of the great things about this
competition is that every week you have

have a completely new slate.

Whatever happened,
you just have to, like,

Show your best game one more time.

A little delirium can
be good in the tent

- Because you just keep going. -
And you don't think too much.

I think the practices of many people,
also spiritually, have not gone well.

My kitchen was special.

- There was meringue all over it. -
So I was all over it.

Dogs are all over it.

They then respond like: "Ugh."

It was a tough week.

Hello bakers, welcome
back to the tent.

I have very exciting
news for you.

- It's the very first meringue week!
- I was just about to say that.

Oh, sorry, I was a
a little excited.

Because of public demand and
Paul Hollywood's demand,

we dedicate a whole week to that
sweet, eggy goodness

Some people call it "mer-ing-ay."

It looks like clouds, but
it tastes like heaven.

And now for your characteristic
challenge today

The judges would like you to make 12
mini meringue cakes.

Your cakes should be made with

A buttery crusted dough with
a tasty filling.

And a delectable meringue topping.

You have two hours.

On your marks... Kickoff... baking!

What am I doing?
What am I doing?

I'm a little stressed about time.

Today there are only two hours
and that is very annoying.

The distinctive challenge facing
our bakers face

There are 12 meringue cakes. The
meringue topping is crucial.

So the bakers can choose
whichever meringue they want.

This allows bakers to choose
which meringue they want.

Of course you have Swiss,
Italian and French.

I just want one today
that is very stable and rigid.

For me, the perfect meringue pie is
is a cake with really crispy dough.

We want that click, that crackle,

and the delicious butteriness
that comes from it.

And then that delicious
buttery taste.

It's kind of my favorite
recipe for sweet shortbread

and normally
it doesn't disappoint me.

They can put anything in it
whatever they like.

So the obvious one would be
be some kind of fruit curd

but they could put frangipane
in it,

They could put some kind of
custard in it.

It should not be too sticky.

It must be solid

So that there is a contrast
with the soft meringue.

It's the kind of thing that, if
I can do them right today,

They are beginning to look at the professional side
of baking.

We have six great bakers and we
want them to show their creativity

What they can do, and this is the
classic way to do it.

It is something small, but very
difficult to do.

- Good morning, Jasmine. Good morning.
- Hello, Jasmine.

Tell us all about your meringue pie,
three-star baker.

- Did you also have a handshake
had? - Well? Yes.

Wow, you broke all the record books
broken.

- You really need to leave now. - Stop
While you still have a head start.

Yes, go away, go away, Jasmine.

So I'm going to make passion fruit and
raspberry meringue tarts.

Perfect.

Jasmine hopes for a tangy
passion fruit curd

and fresh raspberries in
a sweet crusted dough,

Garnished with Swiss meringue,

could earn her another
award.

Now give her a hand
And do so like this.

No, she never gets
another handshake

and she will never get another
star baker.

I put my money on Jasmine.

Thank you, Jasmine. Thank you.

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

I'm making a lemon-raspberry pie
with a meringue topping.

I practiced it quite often.

There were lemon tarts flying everywhere
around.

Decorated with raspberries
and edible flowers,

Lesley's Italian meringue is the perfect
topping for a sweet crust pastry

filled with a raspberry gel and
a classic lemon curd.

Filled with raspberry gel and
classic lemon curd.

Flour or curd? Boiled
curd, yes.

Is it nice and sharp,
isn't it? It is sharp, yes.

Because you also have a
raspberry in your veins.

Good luck, Lesley. Thank you.

Does anyone want to take over?

To create the most sophisticated and tasty
cakes...

I use chestnut flour in my
dough for extra flavor.

..a delicious butter pastry
is essential.

So we have a pate sucree
for the cakes.

To prevent it from becoming tough when
baking, a delicate treatment is required

and remain cool.

It is put directly into the freezer
and refrigerated for 15 minutes.

Hello, Hello. Are you just
hopping around?

Harder than it seems, what I do.

With whom is it most difficult
to make jokes with?

- Tobes, when he's in the zone. - Aaron,
he can take a joke.

- You are always advantageous. - You
Are the king of jokes.

Oh, stop it. You also have a mullet.
That takes everything to the next level.

So I cut my apples into pieces,
so I can stew them later.

Oh! All the bakers have chosen
for fruit fillings.

It's passion fruit curd,
so a lot of passion fruit.

Choices that break the sweet taste
of meringues break through.

Can I get a larger sieve?

It's hilarious!

For his fill, software engineer
Iain thoroughly researched

History of Bake Off.

Since season one, no one who has eaten rhubarb
has eaten rhubarb has gone home.

And they have been for 15 seasons,
because they love rhubarb.

Iain's pâté sucree case, topped with
Italian meringue, will be filled with

a baked almond frangipane,
blackberries and a double dose of

lucky rhubarb, with a creamy
compote and decorative bars.

- You're not going to eat rhubarb
eat? - Yes.

What kind of tent is this?

Don't you like rhubarb? No.

- Do you want a little bit?
- Absolutely not. No?

Do you want me to throw up
puke? That would be a first.

Iain is not the only one who chooses my
least favorite filling.

That's five parts rhubarb
to one part strawberry.

I would say that this whole
cake is for me as

A balance between sour and sweet.

Tom's spicy rhubarb
and strawberry curd cheesecake

will be in a crusted dough mold,

covered with Swiss
ginger meringue

He would rather burn than bake.

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

You add this voice ginger.
The ginger itself, the moisture?

So I make the Swiss meringue,

Then I add four tablespoons
of that syrup to it.

Then I add four tablespoons
of that syrup.

I find that it drowns out the sweetness
drowns out a little bit.

I'm curious to see how the voice ginger
is going to do.

I will do my best to make it
definitely make it happen.

It looks good. I just want to
still want to cover it with cling film.

And now put it in the refrigerator.

This is my blackcurrant compote
that I'm going to put underneath

the blackcurrant filling.

Aaron combines blackcurrant
with a chestnut filling

It looks horrible.

- ..-for his version of a French classic.
- So I ate a Mont Blanc cake in Paris.

I do like the Mont Blanc.
I think they are so beautiful.

Yeah, me too. I really love it.

..and there were some
blackcurrants in it,

And I didn't think it was fruity enough.

So essentially I've done the same
done - only reversed

The chestnut cream for
the black currant.

Aaron's almost Mont
Blanc pies will

a crusted dough base,

roasted yuzu and
blackcurrant meringue,

a compote of blackcurrants and cremeux,

Together with the traditional
chestnut cream filling of the pastry.

I'm very suspicious. I mean,
I like chestnut so much.

It's going to be interesting. Well, I hope you
like it. I hope I like it.

You come up with something new. They are afraid of
change, don't worry about that.

Yes, it is very nerve-wracking.

The smell of it is just perfect.

Toby also takes a risk...

So I make mini meringue apple tarts
with sugared walnuts.

..with an inventive illusion box.

- It's all going so well.
- When will it go wrong?

His crust pastry pies
will include apple,

Walnut and vanilla custard.

They are topped with a
lattice of sprayed meringue

that gives the illusion of
a braided dough cover.

It's supposed to be a
meringue pie, so.... Yes.

..Is there enough meringue?

I'm going to dome the top on it too,
so it looks like

a very full apple pie.

What a Halloween! I
looking forward to it.

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

Feel that this is your favorite
holiday of the year.

It's my birthday.

Guys, I need to call time,
but Alison's not here.

- Iain, come here quickly. - This is
the first time you call.

Yes, tell them they have another hour.
Bakers, you have one more hour!

Perfect. See you soon.
Better than Alison.

So the dough spent about 20 minutes
in the refrigerator.

I'm going to take it now and fill my
cakes with it.

With those black gloves on, while holding that
holding that knife, you look pretty sinister.

- Yes, I know. It feels a little sinister today.
- We have to act quickly.

Okay, I'm going in.

While most bake blind...

So I'm going to spend 15 minutes
blind baking

And then take out the beads.

..Iain is the exception.

- I put in a baked filling. - It
is a very traditional frangipane.

They should go in the oven for 20 minutes.

I'm so nervous about these cakes.
But let's see.

I go inside.

Come on, let's go
"drink merengue."

Let's drink merengue.

One, two and three. Join me.

No chance. Let's make meringue together.

Come on, Toby. Oh. Join me.

I am very sorry to disappoint you,
but that is absolutely not going to happen.

Join me. How do I merengue?

Join me.

I knew you would participate!

- I knew Aaron would, though. - Now
all I have to do is make the meringue.

Rejecting the merengue
In favor of meringue,

The bakers start with the essential
sweet, eggy toppings.

- Sugar syrup for the meringue.
- Must go to 118.

They can make any
style meringue.

I didn't know there were different
types of meringues existed

until about five days ago.

Jasmine and Tom make Swiss cheese,
heating egg whites and sugar

before whisking the entire mixture.

It's like rubbing your belly
rubbing and stroking your head.

The other bakers have
opted for Italian.

Which essentially amounts to the
making a sugar syrup

and then add that to your
egg whites.

And then pour that in with the egg whites.



Adding something extra to...

It's brown because it's supposed to be

To look like pastry. So
I painted it.

..is a delicate balance, because too much
liquid can destabilize the mixture.

Now add the flavors. Four
tablespoons of stem ginger.

Yes it is.

Bakers, you have
another half hour!

Woe!

The edges are cooked.

The bottom is not quite
cooked, so this will be

I think it's a very stressful,
delicate operation.

I think it's a stressful
and delicate operation.

Oh. Less haste, more speed.

These go back again.

I'm just going to do five
and then check,

because I need to get this show
on track.

Because I need to get this show on
tour.

Now the wait is on. Would you rather
be a raspberry or a blackberry?

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

Okay, okay, okay, okay. Blueberry. Okay, okay,
mango. Oy, that's a bad one.

Mango. Mango is actually hard.

Hello there!

Um, okay.

The judges were expecting delicious
crispy pie bottoms...

Keep baking... the bakers have to time the exact
moment to take the cookies out of the oven.

I think they're okay, these.

If you bake it too early, they risk that
their baking becoming pale and soggy

I give them about
two minutes.

I like this peach today.

I could imagine a meringue in
this color.

Has anyone in your family
tried this? No.

So Paul and Prue are the first ones
who get to taste your meringue?

It's really bad. True.
These need to come out of the oven.

I actually think they look pretty good
looking. I'm happy with them.

They look pretty good.

But the real test now is whether
they come out of the molds.

Come on, come on, come on.

The dough is ready. Okay.

Right, they just have to relax for two
seconds longer to relax.

I think it's going well. I think
I have about 20 minutes left.

Bakers, you have 15 minutes!

Wow. Okay, I'm now
really on the edge.

- I am going to start assembling.
- I still have a lot to do.

Oh my God, my hands.

So first raspberry
and then curd.

- Now we are going to eat rhubarb.
- Big spoon, big spoon.

Look at how you do it, you're
well with a piping bag.

I'm not afraid of the piping bag, no.

Maybe I'm taking too long
about it. This is chaos.

Oh, it's going to be covered
with meringue.

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

Oh, I'll leave it at that.

I think this is about the pinnacle
of my artistic talent.

Oh, I forgot to put the
walnuts in there.

- Oh, how could I forget?
- What a silly boy.

I'm just going to press a few
and put frosting on them.

Bakers, you have
five more minutes.

Gosh, gosh, gosh.

Burn the meringue with a blowtorch!

Prue said she doesn't like a lot of charcoal
so I'm going to take it easy.

I want to caramelize it a little bit,
but not burn it.

Oh, wow, these are great.

Bakers, you have one minute left.

One minute. That's stressful.

These are lemon verbenas
from my garden.

OK.

Bakers, your time is up.

Stay away from your
meringue cakes.

Hm. Oh.

Have you seen Toby? Yeah. Wow.

He says something like: "I'm done with it."

I forgot the walnuts.
Just a peep moment.

The only thing that didn't quite
went according to plan

is that the meringue does indeed look a little
thinner and stickier looking.

Does it? Does the meringue indeed look
a little thinner and stickier?

Oh, my lord. How beautiful they are.

I don't know if I cooked it
cooked it enough.

The bakers' mini meringue cakes
are now being judged by Paul and Prue.

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

They are as neat as a pin. I
would have liked to have seen more of them.

A touch of color to the meringue.

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

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

Oh dear. That's what I mean. Oy.

It's a meringue challenge,
Prue. You must have meringue.

Okay, okay, okay.

So this is a
rhubarb-strawberry meringue pie with

a Swiss meringue of ginger stems
on top.

A Swiss meringue of stem ginger
on top.

You know that meringue has a
delicious flavor.

The texture is still disgusting.

The acidity that comes from the soil
comes off is pleasant.

The overall flavor balance
With the meringue,

the strawberry comes through beautifully

And it's actually not even very sweet.

No, it's beautiful.

Fantastic.

The pastry looks a little paler I think.

So we have a sweet
crust dough with

a raspberry gel, and then
we have a lemon filling

And an Italian meringue.

That lemon curd is really delicious,
but it's too thick.

It's just too sticky. Yes. A
a little too sticky. Okay.

The meringue is delicious. Well
solidified. Cut well. Yes.

I think the flavor combinations
of all three are balanced

with the sharpness of
the lemon curd.

I think your dough is just
overworked. Okay.

I think it also had to go
in the oven. Yes.

Yes, I ... I like them. Don't
they don't look beautiful?

Tasty crisp pastries.

Stays on well. So my meringue pies
contain some fresh raspberries.

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

Hmm, absolutely perfect.

Crunchy dough, very strong passion fruit,
little raspberry,

and creamy meringue. It is really delicious.
The dough is well baked.

And creamy meringue. Really delicious.
The dough baked well.

The passion fruit comes
comes through very nicely.

That's a nice and crisp
balance with the raspberries

And then the sweetness on top,
well done.

Thank you. That's not going to happen.

I do one with my left hand.

It's half! That's the half.
That's the real one. Good job.

Thanks.

Yes, they certainly look
interesting looking.

They are not all the same.
Your burner is all over the place.

There are parts here that have not been
have not been touched at all.

Okay. You have blackcurrant compote,
a blackcurrant filling,

some chestnut cream and then
a light yuzu meringue.

A little chestnut cream and then
a light yuzu meringue.

That's wonderful. And the reason is the
sourness versus the sweetness.

And your pastries are fantastic.

I would have liked a little more
of the chestnut.

But the combination is wonderful.

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

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

I think they look beautiful.

These are rhubarb-berry tarts
with a frangipane,

Rhubarb compote, vanilla Italian
meringue and rhubarb bars.

You know, Iain, it's
very complicated,

but it is absolutely beautiful.

Everything fits together very well.
It is beautiful. Thank you.

I like the sour taste that comes with it,
along with the frangipane.

It is beautifully baked. I can taste
the sourness of the rhubarb.

But not necessarily the taste. Overall
overall, I think it's a nice bake.

Very good. Well done.
Thank you very much. Thank you very much.

They look really beautiful.

What a clever idea

To make them look like little
apple tarts.

So it's a sweet crust dough,
and then there's a custard in it

the bottom: stewed apples, candied
walnuts and meringue.

The base consists of stewed apples,
candied walnuts and meringue.

Hmm, it's nice and sharp.

- And the pastry is really delicious.
- And I like the meringue.

Wow. Thank you.

The reason why I like it is
Because of the sourness of the apple,

Also, the texture in there.

We know this is meringue, but
actually it's not that sweet.

It's delicious. I have
never seen before.

- A well-deserved handshake.
- It's beautiful.

Ah. Wow.

It could not have been better.

I don't believe they gave me
any criticism.

I don't know how I feel about

The situation where the left hand
gives a handshake.

I don't know what it means.

The mood in my camp is
after that one disappointment,

because it's meringue week.

And that meringue was the worst
I had ever made.

I was a little disappointed
That the textures were wrong.

And the dough was a little too
thin, but I already knew that.

The bakers were able to prepare
for their signature baking

But the technical challenge will be a
mystery based on meringues.

Hello bakers, welcome
back to the tent.

It's time for your
technical challenge

and today your technical
challenge is set

made for you by the king of
the meringue, Paul Hollywood.

For you by the king of
meringues, Paul Hollywood.

Paul, we know that you are a source of
knowledge based on meringues,

Do you have any advice for
our bakers?

You get one chance. If you make a
mistake, then it's over.

Okay, as always, our technical
challenge will be judged blind,

so we'll have to ask

the king and queen of the
meringue leave the tent.

The king and queen of the meringue game
leave the tent.

Come on guys, because we have great
news for our bakers.

Guys, for your technical challenge,

we go off on you, a
staggered start time

and a staggered end time.

Check this out.

Could anyone but Iain
leave the tent? Why?

Oh my goodness, what are
They are big fireballs.

Iain, the jury would love you

To make four perfectly risen
soufflés.

Your soufflés should be made with

A raspberry Italian meringue base,

Served with a
leafy tuile.

You have one hour. On your marks...
Ready... fry! Ah.

Good luck, Iain. Thanks, guys.

Make eight curved leaf-shaped
tuiles.

I put the sugar and the
butter together,

And then I add the egg white,

- And then I add the flour
to it. - Easy.

Paul, that looks like a
raspberry soufflé.

Before we talk about it, you should
you should tuck in

While at full height.
Tell me what you think.

While it's running at full speed.
Tell me what you think.

Well, it looks beautiful.

Wow. Hmm. That's beautiful.

It is an Italian meringue method.

What they have to do is make a puree
make from the raspberries.

When they have done that, they should
make an almost sticky jam.

Meanwhile, you
also have your proteins.

Beat until
it forms soft peaks.

If they take it to the extreme

It will be pretty bumpy
and rough.

Now bake it for about


If they don't get their timing
don't get their timing right

And they don't have time to bake anymore,

Chances are it will not have the
full height.

The bakers will be given an hour
for this challenge

And we let their starts falter.

We can taste them when they are
fresh out of the oven.

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

They have rolling pins, so
if it comes out

the tuiles can be lifted and laid down
and the whole thing then folds gently.

The tuiles can be lifted and
down and then fold gently.

It seems so simple, but there are


- This is bad. - Why am
I am here all alone?

You are the first man on the moon.

Does this get me... Does this give me
special treatment?

You can wash your hair later.

- That would really be a dream.
- When are the others coming?

Hello, hello, hello, hello.

Toby, this is so much fun that you're going to
really going to enjoy this.

Toby, the jury would love you

To make four perfectly risen soufflés
to make. Oh dear.

Your soufflés should be made from an
Italian raspberry meringue base

And served with a
leaf-shaped tuile.

- You have one hour. - On your marks...
Ready... bake!

Oh my goodness, I've never made
made a soufflé before.

At least we have a recipe. I wouldn't say that
it's a full recipe, but it's a recipe.

I just have to try it.
It says "bent.

I don't know if this means they are
just curved leaves,

Or if I have to bend them myself.

Oh, I feel like
I need to move faster.

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

Okay, Lesley, the judges
would like you to

Four perfectly risen souffles.

On your marks... Off! Fry!

I'm trying really hard not to

because I think you panic
when you're stressed.

To be stressed, because I think you
panic when you're stressed.

Is this good to lubricate with? I think
that this is a good lubrication method.

- I am not a huge fan of soufflé.
- I like food with substance.

What is your favorite dessert?

Apple pie, ice cream,

Vla and on top of it
clotted cream.

Ice cream, custard and clotted cream.

Yes, yes. Do it big or go home.

I'm literally going to do that for a
few minutes.

As soon as they are golden brown,
I take them out.

Come on, Aaron.

On your marks... Kickoff... baking!

I have made soufflés
made.

I have never made a tuile.

Jasmine.

On your marks... Kickoff... baking!

I find a tiered start
very troubling.

The waiting, I just don't
like it. What a strange challenge.

Take a good look at him, Tom.

On your marks... Off! Fry!

First impression, soufflé.

I've never made one before, honestly
frankly, I find it a little confusing.

Tuiles baking is an art.

They look like tuiles. They are
certainly not the neatest.

Go under water, then they get soggy
and no longer edible

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

..but if you bake them too long, they will
they break when you curl them up.

Oh, a little brown, and I don't think
they're going to be nice and round.

No, I cooked them too long.

So I'll just go again.

The next step is to make a smooth
raspberry puree,

With 25 grams of granulated sugar.

Use 25 grams of the granulated sugar.

While other bakers continue...

I just mashed the raspberries
mashed them with the sugar

And now I just sift the seeds.

..Lesley spends time
baking new tuiles.

- Second time's the charm.
- I scream inside.

Don't you hear it? Like: "Help me?"

I need to make an Italian meringue
soufflé base with

the remaining sugar and
the raspberry puree.

I add some sugar to it
and boil it to a syrup.




How much sugar remains of
the remaining amount?



That's a lot of sugar, so I have to
bring it up to temperature.

Your face when I said soufflé!

What a picture!

I never made one. I once
moved into this apartment.

And I became obsessed with it.

I have all the ramekins
and bought everything

and I'm kind of a professional
soufflé maker.

Will you make these for me? No,
I'm not sure, no.

I'm not sure. Oh, perfect,
that's really convenient.

I have only just begun
separating my eggs.

This is for the Italian meringue.

To properly cook the egg whites,
the syrup must be 116 degrees.

I need a temperature
of 120 degrees Celsius.

A perfect recipe requires that the
syrup to reach a temperature of 46 degrees.

The temperature still needs to be
a few degrees higher.

This is on 111. Yeah, you know what?
That's done. 120, okay.

To achieve an airy texture,
judges expect...

Gee, how stressful this is.

..the meringue should be whipped
to soft peaks and no higher.

Such an average peak, right?

Or, if the soufflés are baked, there is
the risk of them becoming lumpy and flaking.

I aim for stiff peaks.
These are already stiff peaks.

I don't know what the intention is,
but it's stiff, just like now.

Okay, I just fill them.

I have no idea how
high they should be.

I have never had so much stress
in my life.

When I see a soufflé, it's
it's always something like:

Perfectly flat edges. I think it
should be perfect. Let's see.

The delicate dish needs a baking time
of up to 20 minutes.

Okay, let's set a timer
set to ten minutes.

Well, I bake them while
I have the time.

Go late, the bakers
run the risk

To present the jurors with a raw
mixture before them.

Hopefully they will be ready in time.

Yes, I'm going in. I'm going to leave them until the
very last moment.

So now the wait is on.

Iain, you have ten more minutes.

I mean, they look like soufflés,

But I don't know how long
I have to bake them.

Stressful.

Do you like soufflés?
I like to eat them.

It's all about attendance, right?
It's all about attendance.

If they don't get up, it's
the game's over, right?

- They went up so much. - I
mean, these are big guys.

Oh my goodness. They are insanely long.

- They won't be cooked yet.
- They will still be raw.

- Oh my God. I... - I feel like
I need to get them out,



Wow. Iain, those are
bigger than you.

Baker number one, I'm coming
get your baking now.

As always... Looks great... The
technical bakes are judged blind.

Ma'am, Sir.

The height is pretty good. He has
a decent height. Yes.

That is very, very sweet. Too sweet
and too little raspberry.

I think they made a
mistake somewhere, yes.

It has a very good texture for
soufflé, very airy, like a cloud.

The tuiles look great. The
is actually a beautiful color.

That interpretation is fine with me.
I agree with it.

They are coming. Number two:
I'm coming to get your baking.

They are really long, but
they do look like

- They are now coming down a little bit
down. - Fingers crossed.

Bon appetit. The tuile
is well fried. Yes.

The soufflé is quite flat and not as
high as it should be.

They should be higher.

I think they lifted the meringue to the
wrong side.

They should take it to a soft peak,
not to a rigid peak.

Because it gets lumpy.

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

Yes.

- They will be raw. - Oh,
hollowed out. Doesn't matter.

Baker number three, I
coming to get your baking.

Also be very careful
with them. Oh, my goodness.

Oh dear. Maybe I should just
throw it in the trash immediately.

Well, look, it's liquid. Yes. The
hasn't been baked long enough. Oy!

It is too beaten.

Hmm, so that the white wouldn't
would mix well.

Yes, and the tuiles are
incredibly thick.

They all have different colors.

Yes, those are not good.

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

Sir, your card has been declined,

But don't worry, I'll take care of that.

Thank you very much.

There is some height in it, but
not as much as it should be.

It's not as fixed
as I expected.

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

That's why it dropped a bit.

In terms of taste, it's okay, but
it's quite lumpy

And these tuiles are too thick.

Baker number five, I
come get your baking.

I can see here that the cookies all
have different shapes.

But they actually taste delicious,
and the color is beautiful, too.

They are reasonable, the tuiles are good.
These don't look good at all.

Look how soft that is.

- Yes, it is liquid. - It
actually tastes pretty good.

Hmm, it's
about the taste.

Baker number six, I'm coming
your baking.

- They are already falling. -
Thank you very much.

This is your last dish. Enjoy your meal.

Thanks.

The problem, of course, is the height.
It looks pretty rough.

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

It also goes down very
fast, doesn't it?

- These are not fully cooked.
- But they are not that tasty.

It's actually very ,
um, grainy. Pale. Dull.

I don't understand what the point of this is.

They were so cruel.

The judges will now rate the soufflés
rate from poor to good.

In sixth place is this one.

Lesley, it wasn't cooked.

Yes. In fifth place
is this one.

Tom, I thought it was a little too cooked,

You didn't get there very high either.

Jasmine is fourth and Toby is third.

And in second place
we have this one.

That's mine. Aaron, nicely set
and quite risen, fine work.

That means that on the first
first, we have these.

Oh, Iain! You had the hardest
piece, well done!

Yes, that is well done.

The raspberry flavor was present, but
was overshadowed by the sugar.

What I did like were the tuiles
and the height you could reach.

- How did I come first?
- I take it for granted, yes.

You put 230 grams
too much sugar in it.

What, I thought it said you had to use the
remaining sugar.

I think confidence
in the future is low.

If I want to be there next week, I have to
bring a match from a superstar.

That was not so good.

I don't think I'm going to make another
soufflé, no.

Here we go.

The very first meringue week!
Did you like it?

Yes, I loved it,
I love meringue week.

- You love everything sweet. -
How about Toby's apple pie?

I think he did a great job.
I thought there was pastry on it!

But he did deserve
a handshake, didn't he?

And why did Jasmine get a
left-handed handshake?

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

Is a left-hander
therefore less good?

You just think of it while
you're doing it. I do, yes.

But Jasmine deserved it.

And strangely enough, Lesley was on
the other side of the fence.

Her soufflé was just too soft
and flat. She's in trouble.

Tom has problems with his signature.

I was a little worried about
the meringue. It was too sticky.

That's the perfect example

Of what I don't like
About burnt meringue.

What I don't like
About burnt meringue.

Let's talk about Iain,

Iain did pretty well
in the technical inspection?

Iain did well
in the technical inspection?

- He won. He did.
- I would describe that very well.

Iain's was really, really sweet.

He got away with it thanks to the stiffness
of the meringue itself,

but I think Toby has generally
generally done well

And I think Aaron is
is there, too. And Jasmine.

We now come to the crème de
la crème of bakers,

But good, right? Next week
the quarterfinals and I think,

At that point
we focus on

Who's in the finals.
It's week seven.

Who's in the finals.
It's week seven.

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

Welcome back to the tent, bakers.

I hope you are all still
enjoying the meringue week.

Hey, those vibes aren't
not over yet, kids,

Because it's time for your
meringue showstopper challenge.

The judges would be thrilled if you could be a

A beautifully decorated
Vacherin glace.

So named because of its resemblance
to an alpine cheese,

traditionally, your Vacherin
should consist of

From a delectable meringue shell
containing delicious ice cream.

It looks like cheese
And tastes like ice cream.

So much better.

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

Ready ... fry up!

I have to start everything super fast
start up.

It seems like time is endless
lasts, but it flies by.

Let's split some eggs.

Today's showstopper
is a Vacherin glace.

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

I have never in my life
had a Vacherin.

So my perfect Vacherin consists of
at least a third of meringue.

And the other two-thirds consists
of sorbet and ice cream.

Those two flavors should go together
match and with the meringue.

They must have the recipe right.

When you put it in your mouth,
the flavor should really come off.

If it's not right, they get
they get in trouble.

I have a feeling that
something is going to happen.

I have been traumatized by
trying this at home

And it has no taste at all.

We expect the meringue to be long
and slowly baked,

and that will create a hard meringue

and will be very stable.

If they bake it for less,
it might look good

But I can guarantee you that this thing
will burst and fall apart.

I have no confidence in this.

I never trust
in meringue.

At a showstopper
we always want some height

and a little extravagant
and extraordinary.

And be a little extravagant
and extraordinary.

We want to see something that is very
elaborate and decorative.

Above all, I want it to have classic
flavors,

Delicious meringue
and delicious ice cream.

If the bakers do this right,
it's incredible.

- Hello, Tom. Good morning, Tom.
- Hello, how are you?

Tell us all about
your Vacherin glace.

My family and I always like to go
looking for mushrooms

Today I am making a porcini mushroom.

You have the banana sponge, banana ice cream
and you get a banana

and hazelnut dulce
de leche in this.

And in it hazelnut-dulce
de leche.

After Tom underperformed yesterday,
he's absolutely thrilled

with a giant mushroom
wrapped with Swiss meringue.

His fungi will have a detachable
white chocolate

and coffee Italian meringue top.

So that you can lift the meringue off as
lift off, so to speak.

In case you don't like unbaked
meringue.

It sounds really good. Okay, good.

Great flavors, and countless
combinations possible.

Is it structurally
good? Perhaps. Um...

- Let's see how it
goes. - Good luck, dear ones.

Thanks guys, and have a great day.

In this immense challenge...

Today it's mostly meringue.

Who would have thought,
a meringue week?

..bakers can once again make any
meringue they want to make.

This is a Swiss meringue
that I make.

I literally make a
French meringue.

But to ensure their stability,
it is essential that they maintain their

recipe perfectly.

I used 150 grams of fine granulated sugar
and 300 grams of egg whites.

I'm going to check the consistency
of this.

If you turn it completely upside down
turns it upside down, nothing happens.

It does do something! I'm not going to
not do that for too long.

- I am not happy about this.
- Something is not right.

- I have to try again. - You
got it, Les. You got it. Thanks.

To create the spectacular Vacherin glace
create, the judges expect...

So I'm going to spray a scallop.
Is it scallop or "scollop"?

..the bakers have to do magic....

What a cool nozzle
I have here.

Looks a bit like
corrugated metal.

..a beautifully sculpted
meringue decoration.

- How do you feel? Hmm.
- No control?

- I feel... Yes, I feel great.
- Hmm. I detect some sarcasm.

- It's all going into the oven soon.
- But I need to pipe my tree first.

Yes, these must be fern leaves
represent.

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

I should have
should have put pearls in.

Good morning, Jasmine.

I assume that your Vacherin
glace will be a shell.

So I'm going to make a shell
with pistachio ice cream,

- Stracciatella ice cream.
- And strawberry ice cream.

And your three ice creams, how
do you freeze those?

So I made molds,
into which I freeze them.

Then they take on a similar
shape.

In addition to a trio of ice creams,

Jasmine steps outside
her comfort zone

With an Art Deco
French meringue shell

With pistachio praline struts.

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

Is this, is this your weak
link? Hmm.

This is literally going to burst
and fall over.

This is the furthest I can go
With the time I have left.

- It is better than the
previous one. - Oh, my.

I have to be sure that they will be
will be structurally sound

so I just fill in little holes

But I can get on with it.
work. Okay, I'll get started.

The perfect meringue making ...

They stay inside for an hour and a half.

..means slow and
baking at low temperature.

Okay. I would love to bake it
seven hours of baking, very slowly,

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

I color my meringue, but I
just put it in the bag, so

When it comes out, you get
you get a kind of ruffle.

I really need to start
start making ice cream.

Next, the bakers get to work on
the icing filling of their Vacherin glaces.

So these are the two custard bases.

You get a banana ice cream
and then a cinnamon ice cream.

Multiple frozen elements make...

Oh yes, so that's my
chocolate custard base.

Is it crucial that their tastes
complement each other perfectly.

So I'm making mango sorbet
and coconut ice cream.

- Let's pray to the meringue gods....
- All right, let's start churning.

I'm going to put the basil in the curd.

Hopefully the flavors
to the judges' liking.

My sorbet is sorbeting. I
let it churn until it is ready.

Good morning, Aaron. Good morning.

Tell us all about
your Vacherin glace.

Mine is called Kitsune Sundae.

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

Actually, it's a fox, but
with nine tails.

Unlike a
cat with nine lives.

Beneath an intricate fox figure
from Japanese folklore

Aaron hides a lime
and lemongrass sorbet

And a creamy ginger ice cream.

I like ice cream.

Are you the type of person
who watches television?

And go through the whole pot?
I will.

I'm the type of person
who opens the tub,

Take four spoons and put them back.

- I could not live with you,
darlings. - I'm telling you. What?

I can make you any kind of ice cream
that you want.

That's true, I could live with you.

- So that's where my coffee sorbet
in it. - Strong espresso.

But I feel like you
need with the dark chocolate

Because I want it to taste
taste like mocha.

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

Tell us about your Vacherin glace.

I want to think back to
a decade ago.

There was another guy called Iain
from Belfast at Bake Off.

His Baked Alaska was not...
Didn't turn out so well,

and he served it in a trash can.

Back in series five, one of the most

iconic Bake Off moments
of all time...

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

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

..referring his baking to the trash.

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

Look at this. I can't present it.

In assessing his flavors
had never tasted them before.

Where is your sponge? In there?

Mm-hm.

We could have tasted that. Remember
You remember? I remember.

So since I'm the other
Iain from Belfast,

this is going to be a container with

the same flavors he used
for his Baked Alaska. Great.

The same flavors as in his
Baked Alaska. Great.

Iains Italian meringue
Vacherin glace is a tribute

to Iain's series five
flavors with espresso sorbet,

dark chocolate ice cream, sesame raline
and vanilla chantilly cream.

So you're finally going to take Bingate
put to bed.

Yes, my sorbet is already turning.

Well, that's just as well, because Iain has
not exactly been given a permanent place

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

After they had churned their first frozen
stuffing had churned...

It seems like a dream world.

..to make a second one in time, because
the bakers can't take it easy now.

I'm not good at multitasking,

So I generally find this to be a
awkward moment during baking.

I find this moment in baking
generally quite difficult.

I'm going to sift this again,

because I really want the
pistachio ice cream is creamy.

You see, I want the pistachio ice cream to be
nice and creamy.

Wait, you have to keep this flat
hold it. Is this...

That's not going to work, is it? That
sieve is rather small, isn't it?

I'm going to borrow one from Tom.

Okay. It's not really coming through.
Tom provided.

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

- This has become an unmitigated failure.
- I thought you were good.

Now I'm going to make coconut ice cream.

Unlike the other bakers
Toby does not use milk or cream.

Because I was lactose intolerant as a child
was,

I thought I would make it completely
lactose-free.

His Vacherin glace is a tribute
to a trip to South America.

One of my best friends
is Colombian.

We went to his family home
and stayed there

And in the garden is this
beautiful mango tree.

So every morning we went out

and pick fresh mangoes, so
this is my ode to that.

And pick fresh mangoes, which
is my ode to that.

Under the meringue mango tree

Toby inserts mango sorbet,

marinated mango
and a coconut ice cream,

along with a coconut-caramel
whipped cream.

So my little lactose-intolerant
friend: You make ice cream.

When did you discover that you
were lactose intolerant?

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

Goats have a
bad reputation, don't they?

I think it's because the devil
is shaped like a goat.

And the old clippiness, clumsiness.

I get excited. No!

Bakers, you are halfway there.

You have two hours
and fifteen minutes.

Oh, I don't know if I should raise the temperature
in my oven.

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

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

the complaining we got yesterday.

- Oh, it's still soft. - It should
be hard, but it's not.

- It's really weird. -
I don't know why.

It's exactly the same as
how I did it at home.

How much did you use?

I used 150 grams of fine
granulated sugar.

Yes, and 300 grams of protein.

- It is exactly the other way around. - It's double
as much sugar. I mean half.

I did.

Yes, yes, yes. Great, now you can
just do it again.

I just have to do it.

If she can crack her Swiss meringue,

Lesley's baking was inspired
on an upcoming family celebration.

My daughter got engaged at
Christmas and got engaged.

I hope I am the wedding cake maker.

I thought I'd better start
practicing. Just to be sure.

Lesley's Vacherin wedding cake with frosting

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

vanilla ice cream, and will
be decorated with

Swans and ruffles of Swiss meringue.

Are you all right, Lesley? Yeah, I just...
am a little stressed.

What were you worried about?
My meringue wasn't working.

I misread the recipe
misread.

Do you have time to
cook it and stuff?

Probably not, but I
am going to get some anyway.

Listen, we have to keep fighting,
honey. We've got to keep fighting.

Bakers, you have one more hour!

- Yes, drink that, Lesley. - Hydrate,
hydrate, hydrate.

Everything is ready. Now only
left to assemble.

And hope the meringues don't
burst. You can do it, man.

Hope. Let's get your mustache
updating while we're at it.

Yes, go ahead. Tie me up.

Okay, here we go.

I'm terrified.
Terrified.

Just baked meringue is
incredibly fragile.

It will be interesting
to get them off.

Meringues don't like
temperature changes.

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

These are my meringues that
coming into the structure.

..they face a
nerve-wracking task...

- I can hear the crackling . - ..of
the loosening of their meringues....

Here a crack, here a
crack, there a crack.

Oy.

. without breaking them.

Oh, my days, I am literally vibrating with it.

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

There are a lot of cracks here.

Hopefully I can
glue it all back together.

Is anyone else also doing badly?

Oh, these pieces are so stuck.

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

I'm going to give it another try. Hopefully
I'll get this one off in one piece.

There are quite a few cracks in it. What I could
could do is pour white chocolate over it,

and then the chocolate will
hopefully solidify.

And then I hope the
chocolate solidifies.

That's my contingency plan.

Let's go. That was exciting.

While most repairs perform...

Haha! That didn't work.

Meringue, meringue,
meringue, meringue.

I just cover this with
white chocolate, so that

the ice does not cause
everything becoming soggy.

The ice does not cause
the whole thing becoming soggy.

..Lesley is forced to speed up her
slow baking time.

I just set it to 200,

I just hope it gives the little
boost it needs.

I just hope it gives it the little
kick it needs.

- How long do we have? - Please don't
please don't say half an hour.

Bakers, you have 30 minutes left.

Let's make the show of
your dreams come true.

I try not to panic.

I think we should make a damn
Vacherin have to make.

As the clock continues
ticking... Ice cream.

..the bakers begin the arduous
task of building up.

Everything, when I put it together
put together, be cold frozen,

Otherwise, the ice will melt.

They didn't have cans in
the size I needed,

- So I have to cut this off.
- It's so hard.

- So I have to break this down.
- It's so hard.

If I have something that is upright and edible
is, frankly, that's already a victory.

I can't handle the clutter anymore.

I am staying positive today,

I'm not going to let it happen,
keep it coming.

Sorry. Hey!

So in my whipped cream there's some
vanilla and ginger syrup.

So this is the coconut caramel cream.

This is my unnerving moment. This is
me making the mushroom head.

I do feel like it's now
beginning to take shape, but it is what it is.

Okay, now I'm going to make my pistachio praline
make.

I make ice cream and everything collapses,

but that's fine, because this
is going back into the freezer.

But that's okay, because this
is going back into the freezer.

- Bakers, you have 15 minutes left.
- This challenge never ends.

It never stops. I take them out and
just hope they are good enough.

I'm going to make this Italian meringue
fire up next.

Oh, they're a little soft.

It hasn't been sitting
in the oven.

Oh, that's already cracked
When I put it on.

Why are Iain's lips black?

It is a black food coloring
in powdered and glittering form.

Oh. I have to wash myself
wash myself after this.

These look very rustic indeed.
I just have to trust myself.

- Are these the sides of the trash can?
- These are the sides of the trash can.

- Well, it's kind of an old can....
- So smart. Yeah... jaded...

A decrepit trash can. Yeah, it needs
needs some character, right?

It needs character,
yes. It's trash.

It's the kind of container Top
Cat would sleep in, right?

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

You need to know which recycle garbage can
you are creating.

This is chaos. What chaos! Look!

- Well, what shall I do? - What
shall I do, what shall I do?

Okay, let's glue it.

- I did my best today.
- It was a silly mistake.

I'm just going to put it in
the freezer.

The chocolate did not
held together.

Can I ask for a setting spray?

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

I want to somehow
use it to support the shell.

And on the side
of it if possible.

My swans were among the batch
who suffered the accident.

They flew away, but I'm going to
just cover them with fruit.

Man, what a life saver.

Bakers, you have one minute left!

Come on, bakers. You can do it!

- It will be exciting. - Oh
God, I feel nauseous.

Looks like a garbage can lid.
Is that the cleanest? No.

Too bad the top is crooked, but
maybe they don't notice that much.

- Bakers, that's it.
- Your time is up.

Is there a good angle for this?

Look at the positive
side, I never have to

- another Vacherin glace
in my life. - Ah.

That's incredible, Tom.
It's pristine.

Oh, don't get me caught like that.

I know the meringue is not great,

I'm just incredibly relieved
That it's done.

Don't cry on TV!

Oh dear. Sorry.

The bakers' Vacherin glaces are being
now being reviewed by Prue and Paul.

Jasmine, please bring
your Vacherin glace with you.

The ice cream looks well solidified.

Baking on the tray looks good.

Too bad about this crack here.

Let's see if I can
in there.

So it's a scallop
coated with white chocolate

and with pistachio ice cream,

Stracciatella and then strawberry ice cream
on top.

I'm totally salivating.

The French meringue is
nicely dried out.

Cleverly done with that white chocolate.
I'm glad you did.

I think otherwise it would have
would have destabilized.

All the ice creams taste delicious and
are distinctly different.

Overall, I think
you've done very well.

Very neat. Very Jasmine.

Hmm, well done, thank
you did. Thank you.

I like what you've
done, because it has

the whole thing has a slightly ethereal
aura because it is all one color.

It has a somewhat ethereal
look, because everything is in one color.

There are a few cracks in the tail

but it is still
very nicely done.

It is a baked French
vanilla meringue.

There is ginger ice cream,

lime-lemon grass sorbet and
vanilla-chantilly cream.

Lime lemongrass sorbet
and vanilla-chantilly cream.

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

I love the ginger. But I
find the meringue too toffee-like.

That meringue at the bottom
is quite firm.

- I think it's because of the weight.
- It's just compressed.

Lime and ginger clash
for me a little bit.

Separately, they are wonderful.
Really wonderful taste.

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

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

To do it all in white.

The whole thing looks, as far as I
as far as I'm concerned, looks great.

So this is an espresso-Italian
meringue on top.

We baked several
layers of Swiss meringue,

banana cake and cinnamon ice cream,
banana ice cream

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

With some hazelnuts added.
Here we go.

That's it, Paul. Yeah. Damn.

Right.

Beautiful, very strong banana.

All of your layers are lovely and they
all very well together.

I think you've done a great job
producing

All those flavors in that one tower of
layers. I love the top.

It tastes delicious. Especially
with the coffee.

That really surprises me,
because... Yes.

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

but it does taste delicious.

That's it. Congratulations,
those flavors are great.

It really looks very
neat and beautiful.

I like the colors. It's very Bake
Off. It's very pastel. Exactly.

So we have a mango sorbet,
coconut ice cream,

some marinated mangoes and a
mango salt caramel whipped cream.

A few marinated mangoes and
A mango-salt-caramel whipped cream.

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

It's ... summer. I
love it.

It's like drinking a piña colada.

I'm just not up to my n*pples
in the pool. Um...

You can, if you want. But the
meringue is properly baked.

I think the rest all
go together very well.

It is beautiful. Very
beautiful. Really lovely.

Well done, Toby.

It is the second time a trash can has been
put up at our place.

Well, it looks absolutely beautiful

And it looks like a pretty dirty
garbage can that's been kicked back and forth a lot.

So good. It's been put through
the wringer.

So this is dark
chocolate ice cream with

a black sesame praline on top
and an espresso sorbet

and on top of that a little
vanilla Chantilly.

And on top of that some
vanilla chantilly.

And outside is a
Swiss meringue.

That's a chocolate ice cream with
a very strong flavor.

It should be eaten with the meringue
eaten

Because it's not as sweet. I
love the design.

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

It's too strong. I would question the flavor combination
into question.

Those were originally
Iain's tastes.

I don't want to
not to shrug it off.

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

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

I'm glad you put Bingate to bed
to bed. Thank you guys so much.

It's quite informal.

It's kind of set up to look like a
wedding cake. Wedding cake.

Yes, that was exactly what I wanted.

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

So my Vacherin glace is a vanilla,

lemon curd and basil ice cream,

With a layer of strawberry-Eton
Mess ice cream.

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

and when I got a portion like that, I thought
I thought that was more than fair.

And then when I received such a portion,
I felt more than justified.

Basil actually works quite well.

The strawberry also comes through nicely
through. That one is so delicious.

That's great.

Your meringue is a little tough.

Still needs a little baking.

It works because I mean
you have Chantilly cream,

You have curd, you have ice cream,

You may be thinking, "Who cares?"
But this is the Bake Off ...

Yes, it is, yes, 100%....and we are
looking for good meringues.

Furthermore, it tastes
fine. Thank you.

The meringue was tough, but we
we actually already knew.

He said they were not fried.

I thought, "No, BLEEP,
Sherlock." You know?

The flavors were good,

And Paul really liked it, so that
is a win for me.

I'm very pleased with
how that went down.

Paul said it reminded him of
drinking a piña colada.

I'm not sure if he has
invited me to go in the pool with him.

It didn't go so great.

I hope I get the humor points.

I just committed to it.

Maybe I did a little
overdone it.

I've never seen you
seen you so happy.

You were eating that ice cream.

It was wonderful to have an ice cream
eating in a warm tent.

You both have a difficult
task. I know that.

People don't realize
how difficult it is.

- Aren't they artistic,
this group? - Really.

I think Tom has
pulled himself up again.

That was really very clever what
He did with all those layers.

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

were pretty much the only
thing wrong with it.

I thought Lesley was having a little bit of a hard time
had. The flavors were great.

The problem was that the
meringue was too tough.

But if I had to eat a plate full of
eat, I would choose this one.

Personally, I would have chosen
Toby's chosen.

I like the taste of mango and coconut
delicious, it was scrumptious.

- He's had a good week
had, didn't he? - Yes. And Aaron?

The problem was that he
had a ginger ice cream

And then he also had lime.

Those two really fought a
little bit against each other.

I bet you didn't think you'd be
eating a garbage can, did you?

No. Iain from Belfast,
on both counts.

Interesting flavor combinations.
The chocolate was really spicy.

And an espresso sorbet pleased
me not so well.

And the espresso sorbet type
didn't please me very much.

Yes, the sherbet definitely disappointed
him absolutely disappointing.

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

- That's the point. It's very clever.
- That's the escape clause.

Very clever. But he did
well technically.

But I would say that he has joined Lesley
joined and possibly going.

But when it comes to star baker,

I think it's between
Toby and Jasmine.

Hello bakers, well done! The
meringue weeks were a success.

I have the awesome task this week of
announce the star baker,

and this week's star baker....

...is...

..Toby.

Unfortunately, I have the
sad task of

This week we had to say goodbye
to a wonderful baker.

This week we let a
great baker go.

So, the baker who is
is leaving the tent is...

..Lesley. Yes.

I know.

Oh, darlings.

You know what? I knew that
it was coming.

It's like pulling the band-aid
off.

Thank you so much for this experience,
it was great.

- I am really sorry that Lesley is leaving.
- She is an extraordinary woman.

Actually, for me, she is
the ideal baker.

She's just having a really
very much enjoying herself,

And that's what Bake Off is all about.

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

it's like a lifetime achievement.

It is a life's work.

I'm over halfway through. I have
having a great time.

Well done, Tobes. Thanks. Good
done, buddy. Thank you very much.

Well done. Yes, thank you.

Hello? Guess what, girls.

What - star baker!

Hooray!

Congratulations.

Toby wins star baker, he was there
sniffing around a bit

Actually just a few weeks.

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

and a very strong showstopper.

Well-deserved star baker.

How do you feel? Overwhelmed.

I can't believe it. I had an
dazzling experience, it feels great.

I hope I keep it up. Oh dear.

Next week is dessert week!
Quarterfinals, you know.

A little awkward right now, because it
going well with everyone.

Just by saying that we are
are only five

Fills my stomach with
a little fear.

The margin of error is
smaller and smaller.

Next time... Disgusting.

..Things are heating up in dessert week.

The quarterfinals...

Don't panic. Panic now.

..see a burnt signature....

It's spicy.

..an old-fashioned technical ...

Oh my God.

Oven drama.

..and a showstopper
that defies gravity.

I am a cake baker, not a furniture maker.

Who is standing upright in the tent?

I think it looks really
gorgeous looking.

I love it.

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

The person leaving us this
week is...