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00:00Jasmine landed a new handshake
00:05Toby got a regular one and the ultimate accolade the star baker is Toby
00:12Can't believe it. I hope I can keep it up Ian's flavors. Don't like the coffee and I don't like the chocolate really put him in the firing line
00:19But it was Leslie. This is the bake-off when we are looking for good meringues whose time in the tent was up
00:25Halfway and I'm very proud of myself this time
00:30Oh
00:31It's dessert week in the quarter-finals now. That's a panic with a scorched signature. Oh
00:38Steamy technical
00:40Hot and a towering twist of an English classic can't afford for it fall over who will soar into the semifinals time is ticking away
00:48That was quite philosophical
00:53This is the big moment
01:00I'm feeling excited for quarter-finals
01:17I don't know it's like the finals but like not as important so
01:21No, it's not the finals but divided by four
01:23Yeah
01:25It's the quarter-finals
01:26That's pretty mad
01:28It's great. What an achievement
01:30You've got this. Come on
01:32It's so mad to think that there's just five of us left here and
01:37also such like
01:39amazing group of five people
01:41The other seven were rubbish
01:43I don't think I've given myself time to think about the fact that I'm actually in the quarter-finals like
01:51I'm kind of speechless. I did not think I
01:55Would make it past the first couple of weeks
01:57So the fact that I'm here is either a miracle or I'm actually decent at begging dessert week
02:03Practice has been indulgent. I think I've gained weight this week, but um I feel jolly
02:09Oh, welcome back to the temp bakers
02:15It's dessert week. This is what bake up is all about feel dessert week signature challenge
02:20The judges would like you to make a highly
02:24Decorated Basque style cheesecake this cheesecake characterised with a burnished top and a silky smooth creamy center
02:32Originated from the Basque region in Spain around the early 90s
02:37In the early 90s, we were working on Britpop and they were working on burning cheesecakes
02:43The judges would like your delicious take on this modern classic
02:48You have two and a half hours on your marks get set
02:52bake
02:55Okay, I actually love a basque cheesecake, but putting one together in two and a half hours. It's really tricky
03:01I told my mom and she was like oh
03:03Basque cheesecake they're the best basque cheesecake
03:08Is very different from a new york cheesecake, which is quite heavy. This is as light as anything
03:13It's like a cross between a very rich set custard and a very light sponge cake
03:20I've never actually properly had a basque cheesecake. I mean, I know the general concept of it
03:25Just egg sugar cream cheese
03:27All that a bus style cheesecake is all about burnt or the browning of the top and sides
03:32It's normally been baked in an oven that's quite high
03:34So it ends up being almost jelly-like when it comes out the oven and that's what we want
03:38But if you want to bake it, it's too liquid as you bring it out and try and release it
03:43It will just split and fall apart. It's getting serious now, isn't it?
03:45It is getting serious to be bad
03:47You'd never crumble your good little pun there from me ultimately i'm looking for an absolutely delicious cheesecake
03:54We're right down to the last five bakers. They should be able to do this
04:00Morning jasmine
04:02So jasmine you are now carrying the flag for the women gotta stay in there for the girls representing vibes
04:07No pressure no pressure whatsoever
04:09Tell us all about your basque cheesecakes i'm going to be doing a lime cheesecake and i'm going to have some passion fruit
04:16Mascarpone curly cream on top and then some fresh mango on top of that you like your passion fruit
04:22I love passion fruit. You've been using it quite a few times. I know i can't get away from it
04:26Last woman's standing jasmine will decorate her lime infused cheesecake with candied lime peel mint leaves and sliced mango
04:35Which she'll shape into a rose
04:37These are my favorite summer flavors and when it's 30 degrees outside all i want is mango and passion fruit
04:42Makes me feel like i'm somewhere exotic
04:44And she's not the only baker using exotic flavors in the pan at the moment
04:49I've got the pulp from 12 passion fruits i'm doing passion fruit because i'm passionate about putting the fruit in my bakes
04:57Morning toby hello toby we want to know about your basque cheesecake so i'm doing a passion fruit and white chocolate basque cheesecake
05:04I'm going to do a 50 50 split on the batter and i'm going to add white chocolate ganache to half and passion fruit jam to the other half lovely
05:13Tempered chocolate passion fruit shells will sit on top of toby's marbled cheesecake
05:18He'll zigzag whipped white chocolate ganache and plans a final flourish of crispy sage leaves
05:25Tell me how do you feel coming into this week based on last week
05:28Do you know what i think i've felt more confident practicing in the build-up to the week it seems calm
05:33Well being star baker well it's a good feeling
05:36Good luck thanks very much thank you thank you i got you a star baker
05:40That's me
05:42one week and one week only to secure their place in the semi-finals
05:47got the jam got the lemon got the sage the bakers must impress with beautifully balanced flavors
05:53orange zest and vanilla it's very tasty too strong and they'll overwhelm the cheesecake i'm gonna put
06:00so much vanilla in and i've grated zest of eight limes too weak and they'll taste bland orange extract orange zest
06:09and a little bit of orange food coloring as well are you doing citrus business
06:14citrus business everyone's doing citrus business they're doing orange orange everything and cardamom i
06:19actually don't like my cheesecake either you don't like it no i don't really like cardamom and orange
06:23do you like baking no not really not at this point do you like me i love you no
06:30ian may not be a fan but he's still hoping to impress with his christmas box cheesecake
06:35festively decorated with candied oranges orange curd mascarpone cream and cardamom twiels
06:42just sort of make it look a bit christmassy but not covering up the burn
06:45not covering up the burn are you confident you know what i had my last day of practice
06:49went really well so everyone around you was patting you on the back yeah good not here
06:53look unless you want to pat me on the back i would love that i think i need it right now
06:58what me yeah oh what do you want to pat on the back hollywood oh well done mate yeah
07:03good luck oh i really needed that man thank you good luck yeah
07:07right i just need to get this on here well that orange is way too strong damn it oh well it'll be
07:12fine whilst ian plans to dazzle the judges with his bright orange cheesecake today is all about
07:18black through and through tom is toning it down i feel like they're gonna look at it and go that
07:23doesn't look appetizing morning tom morning guys how are we doing so i'm taking burn to the absolute
07:29extreme and i'm doing a black sesame cheesecake that will be black and the sesame flavor is in the
07:35in the cheesecake itself okay i mean i must say that i'm not quite sure that it sounds wonderful
07:41but we'll see okay hoping it tastes wonderful tom's onyx offering will have a black chocolate lemon on
07:48top which when cracked will lose a bright lemon curd his only color deviation there's black everywhere
07:56there's black everywhere let it be tom you're in the quarter i know quarter final feels more intense
08:03because there's just five of you it's quieter it's less fun it's less fun what you want about it's
08:07less fun i'm here bab you guys help make this whole thing a little bit lighter and easier yeah
08:11otherwise if it's just brew and pour dry it's quite easy all right one in the oven first one in the
08:19oven ah i'm going in it needs to back for 45 minutes and then it needs to chill almost fully this is
08:26going in with their cheesecakes in the oven i'm at 200 i'll just temperature the middle keep time
08:31check in the middle and then yeah but it's getting hot so i need to hurry up and temper some chocolate
08:35now attention turns to the toppings i'm making a sake plum gel plums they remind me of my granddad
08:43i just remember him always eating them when i was younger god bless bernard
08:49in a tribute to his beloved granddad aaron's topping his vanilla and nutmeg flavored cheesecake
08:55with plum sizes a sake plum syrup and dark chocolate curls i love a plum it's like a peach
09:02low it's hard to get a good one sometimes what if you get a real juicy plum
09:09do you like a soft plum or a hard club it's got to be just in the middle on it yeah if they're too
09:13soft they go a bit tasteless if they're too hard no good sharp no one wants a sharp plum in their mouth
09:19very true now you do want a succulent plum don't you yeah something you get your mouth around
09:26bakers you are halfway through it's a quickie shall we have a quickie
09:34i'm just going to check my cheesecake to achieve the burnt top and wobbly center that the judges are
09:39looking for the baker's oven strategy is key great so now i've just turned down the oven to 200 so it's
09:44got that first blast to start setting that outside bake too high for too long and their cheesecake will
09:50curdle and crack i'd love to have my cheesecake out of the oven right now but that's not happening
09:55too low and it won't caramelize or set it's not browning at all i don't know why
10:02is your cheesecake browning no it's not either it's yours normally by this point yeah same
10:08should we whack it up i put mine on 230. yeah i might do that as well
10:16right let me start an orange curd now you're very limited with this because you don't want to cover
10:22up the top too much these are just my black chocolate lemons just trying to get this chocolate as dark as
10:26possible so that it matches the color of the cheesecake the cups are purple tempered white chocolate
10:32fruits need to be filled with white chocolate ganache curd is going to be good i'm going to save some of this
10:37curd because i don't know why just in case the contingency curd oh my gosh just split it it's like
10:45white chocolate butter my white chocolate cream looks like it's splitting but it looks that was on a
10:51desert island it's not surviving babes but it tastes amazing it tastes really good so good i'd drink that
10:58like a milkshake it tastes great it doesn't feel curdled in your mouth at all does it but it just looks just
11:04do that but better oh cheers do that elevate got it got it now i know what i need to do thank you okay we're done
11:14come a night actually maybe another minute maybe another minute nice and cracked and burnt and delish
11:24i'm going to get that in the freezer to just start chilling down i think it can take another five oh
11:28oh this is rising like mad wow look at that shall i grill it quickly to burn it i don't know
11:36do you know what i'm not gonna it looks so much more prepared it's got a wobble
11:43yeah it's tickling enough for me i think that'll be fine i'm literally shaking
11:48oh my gosh we have a cheesecake and it stands oh she's big she's got a good rise thank god that took
11:57forever oh there we go bakers you have half an hour left are you wiping your rubber gloves you like
12:08you've killed someone and you're cutting them up so the police don't find the body
12:12imagine if we saw paul's shoe and he's proving drug orange curd
12:22it's punchy this is what i'm going to hide the lemon curd in on the top of the cheesecake so it
12:26should be a nice little surprise whilst most of the bakers crack on with their decorative elements
12:31what peel are you doing i'm doing lime orange i love orange candy peel toby's still having issues with
12:37these whipped ganache oh forgot about that and curdled it oh gosh this is so stressful third time
12:44lucky oh these oranges look cool i'm really happy with my little twisted candy peel i think it will
12:50look cute on top you love a bit of lime don't you i love lime do you like margaritas i love a mojito
12:55problem with mojitos you can drink about 17 then the next day you go i'm blind
12:59i think it's split again how long do we have bakers you've got 15 minutes left
13:0815 minutes is not a good amount of time let's see what happens bass cheesecakes are not designed to be
13:13demoulded there's a reason in spain they serve them in the paper you've got the burnt bottom so i'm happy
13:22just don't want to feed the judges paper slightly terrified i need to get this somehow off of here
13:29don't like this i don't like this can someone lift that off the bottom please please please can
13:34someone lift the bottom uh i don't think anyone can toby would you give me a hand for one second
13:40pull that wrapper away where here that one yep yep
13:47damn it split oh dear there's the one thing i didn't want to happen
13:53going again third try on the whipped white chocolate in here is sake plum gel you want
13:58it to be quite tart because the cheese gets quite sweet but i don't want it to be
14:03that wants to be a bit like making a little flower out of mango oh i'm not really going to be able to
14:08think about this too much i think i'm just gonna have to do it i can still pull it back and cover
14:12the splits all i gotta do is plop a lemon on top how hard can it be how much time left bakers you've
14:16only got one minute left don't panic now panic oh goodness me i'm stressed blackberries bit of mint
14:25the candid oranges aren't they pretty good hopefully you won't seal splits oh my god my hands are shaking
14:29so much okay oh crispy sage leaves just a little bit of this mascarpone on the top bit of lime zest
14:37passion fruit maybe chocolate curls bakers your time is up please step away from your basque cheesecakes
14:47okay we're done can't say it doesn't look burnt smashed it mate thanks i split my ganache twice
14:55okay breakers you can step outside take your plums with you well done kids
15:00you can do no more the top of mine split open whenever i was unmolding it
15:04the baker's burnt basque cheesecakes now face the judgment of paul and prue hello jasmine hello
15:25very pretty does look very pretty stuck a little around the edge yeah it's caught a little bit there
15:29isn't it but it's nicely brown proper burnt i worked for that let's see what it tastes like
15:39it is very delicious and i like the texture you've got zest in there as well
15:44quite a lot and it really carries the flavor through i think you've done a great job with that because
15:48it's quite cooling as well with the um passion fruit curd cream is delicious and it works well with
15:53the interior overall very nice i'm trying not to eat it i'd like to just get stuck in and finish it
15:59thank you jasmine thank you
16:06it looks great very neat love the the chocolate work on the top if it was in a window of a pastry
16:11shop it would attract your eye that's what i like to hear very good hopefully it tastes good well let's
16:17hope so is as smooth as anything it's just set but it's holding perfect jelly wobble it's been baked
16:27really well you've got the lovely plum sitting on the top which gives a little bit of sweetness as
16:30well but you need that sour cream so together it's quite refreshing eat you've done a great job with
16:36that it's lovely thank you so much well i must say it looks as if it's perfectly baked well done see what it tastes like
16:52that is rich very rich but very delicious needs more citrus it's i'm getting it from the top obviously
17:05i'm getting i'm getting the curd from the top but inside i'm not getting it it's just not punchy enough
17:09can i eat one of your little please please do numbers here
17:17it's lovely lovely that's the sort of thing you want inside you want the cream and then the zest as
17:21well thank you thank you hello tom hello when you described it i thought that's not going to look
17:37attractive yeah yeah but you always surprise us tom the goth cheesecake it's definitely up your street
17:44doesn't it that's our answer i mean i don't know whether i find it attractive um of course you do
17:50right give it a whack oh look at that look at that wow
18:02you need the lemon curd the sesame flavor is there it's not overwhelming at all it's a very very much
18:07a back note because you could argue there is very little flavor in that i think it's more
18:13exciting to look at than it is to eat thank you guys i think it's genius thanks mate
18:27i like the uh candied orange they look properly candied yeah the bright yellow
18:33round is that that's the orange that's just from the orange or is that no there's a little bit of
18:38coloring there's coloring a little excessive a little bit
18:46you've got a lot of zest in there don't you yeah i think it's a bit too much it's almost on the bitter
18:51side it's like you are great in a way and sort of most of the pith and not much of the zest but i
18:56like the texture and it's got a wobble i think overall the bake is good i love the decoration i don't
19:02think you needed that yellow coloring to be honest i think you could have just stuck to the orange
19:07slices they've been simpler yeah thank you thank you these two are taking the piss
19:15i just put way too much orange into that at this point you can't really afford to have negative
19:21comments i'm gonna hope i do well in the technical pretty happy with that passion fruit cups as well
19:25on the top great pru did it in one as well chucked it back that feedback felt quite brutal i'm not
19:32gonna lie it feels like i missed their expectations in terms of what it should have tasted like we'll
19:36draw a line under that bake move on to the technical and just focus on that now
19:47while the bakers could prepare for their basque cheesecakes they have no idea what awaits in their
19:52next challenge bakers it's time for your technical and this one has been set by the duchess of desserts
20:02herself pru pru any powerful words of wisdom or advice yes for this challenge time is really tight
20:10you'll have to do a lot of multitasking and i'd advise that you read the recipe first there you go
20:17okay as ever this challenge is judge blind so paul and pru see you later vamonos for your technical
20:26challenge the judges would love you to make six gluten-free orange upside down puddings your
20:33puddings should consist of moist fragrant orange and cardamom sponge topped with caramelized orange
20:42and served alongside a delicious silky smooth creme anglaise you've got one and a half hours on your
20:48mark get set bye
20:53steamed puddings i've never steamed a pudding before
20:56that's not i've made orange and cardam stuff haven't made orange cardman pudding
21:00it should be fun i think i know what i'm doing there's a lot of instructions i'm trying to take
21:05it all in a lot of multitasking and i don't do great with multitasking because my hair goes everywhere
21:11orange and cardamom puddings proper old school i think this is a great challenge i think it's a
21:15tricky challenge because you haven't given them the bake times no we haven't their biggest problem is
21:20going to be getting the bake right they're steaming these sitting in a bammerie and it's really important
21:26to get that water level at the right height because if it's just at the bottom it won't cook the top
21:32on the other hand if it's too full it'll be like it was at school stodgy and wet
21:38shall we beautifully baked it's moist and it's a real proper crumb the intensity of that orange
21:45blended with the ground almonds i love this this is so good just the right level of cardamom
21:51not too sure whether i'm eating a cardamom or a bug
21:56for the syrup make a wet caramel using 30 grams of cast sugar i want it to be a nice deep color so you
22:01get the flavor but not too deep that it's burnt one more second that looks all right so pour in
22:10the boiling water i'm going in add sugar and bring to a golden syrup consistency you all right toby how's
22:19it going do you like puddings i do love a pudding actually when i was younger i always used to have
22:23the little pots of steamed pudding that you have in the microwave me too one minute yeah they're so easy
22:28to cook so i mean who would do this i wonder what would happen if you just went oh i'm not doing
22:31it yeah maybe i could put my feet up yeah let's see how it goes yeah cheers this is smelling delicious
22:38add some syrup into each of the prepared pudding molds reserving the rest in a pan non-specific
22:43about measurements so i'm going to assume that we don't need too much eggs otherwise we could make
22:48my sponge wet how much do you fill them i'm gonna put a little bit more syrup in there slice and prepare
22:53the branches and place one in each mold so a nice little cookie cutter that is perfect i'm keeping
23:02the skin my orange it'll be fine he says before he inadvertently messes it up if i can get that
23:09over there how much uh you can have all six of these puddings okay oh oh let me have a go
23:21how do you feel about that she just beat you at your own game in one unbelievable i think it's the
23:26angle so make the sponge using the orange puree and then pour into the mold butter and sugar are in
23:33there now so that's just going to get pureed that's the plan come on get on with it i want
23:40it to be as straight as possible a velvety puree will give their gluten-free creations a deliciously
23:46moist texture put it in the big blender and i'm putting that in the wee blender yes get in there
23:52but if the oranges have been boiled too far they'll release excess juice increasing the risk of a soggy
23:59sponge that is perfect i thought i would get more puree through it's just juice fried almonds
24:05seal phrasing flour and i'm gonna put a teaspoon of cardamom in i put three quarters of a teaspoon in
24:12there it's super punchy like you have to be so careful with it two large eggs that looks quite pale
24:18and fluffy and now i'm gonna add this puree this is quite wet batter's done now i'm going to ladle i need
24:26to work very very quickly 55 in this so do the same for all of them what i've done the calculation is
24:34really wrong with paper and foil this is about not letting it ever get too much aggressive heat and
24:43keep the steam in anyone good at knots how's my knot tying not very good i need to move quickly oh god
24:51the shaky hands bakers you are halfway through how much of a bam marie do we do high or not high i'm
25:01just gonna do it not all the way up but just like relatively high what i need is a little bit more
25:05boiling water hot overfill their bam marie and water could flood the tins as they bake ruining the puddings
25:15i'm gonna do enough to get close to the bottom but not touch the bottom i feel like that's the right
25:20thing to do underfill and the batter won't steam leaving their sponges raw i'm going to go just to
25:29the bottom i'm feeling if i go any higher i'll be boiling them i need to go in i need to go in great
25:36they're in the oven okay how long are these going to need to bake for then i'm going to give them
25:42close to 40 minutes i'd want to cook the orange for like an hour but alas we don't have the time sadly
25:49meanwhile squeeze the juice of the orange ends into the remaining syrup and flavor with cardamom
25:54reduced to a pouring syrup consistency this is first time using cardamom forever and i've used it twice in
26:00one day there's half a teaspoon's worth so i'm just going to reduce this syrup down a good wee bit next is
26:05make the creme anglaise vanilla pod whole milk double cream that can go on just to warm you crack an egg
26:12really well i think you're cracking get out of here three medium eggs beat those up with the sugar
26:20now that's heated up i'm going to carefully pour it into my egg yolks i'm going to pop it back on until
26:26the heat and try and thicken it up a good wee bit to achieve creme anglaise with a silky smooth texture
26:32it requires gentle heating and constant stirring it's very thin do i keep going
26:39i like i said that you can stand the spoon in i'm going to cook it off a little bit more
26:43take their eye off the ball for a second and it will split and become lumpy
26:49oh oh my god oh my god i totally forgot about my custard
26:52well it looks like we might have got away with it but let's see that's what i mean about i'm not good at
26:55multitasking bakers you have 15 minutes left 15 flipping nora should i take them out i don't know
27:06i have no idea what they're done oven drama i've put my oven up to 170 and i think i'm basically
27:12going to leave them in for as long as i can just going to do the test where you cover the back of a
27:15spoon that's nice i'm glad i caught that one oh it's got a lumpy bottom i think that's overcooked
27:22i'm also overcooked i'm gonna blend it because it's done i'm gonna tweak this syrup though
27:28if i could do with more cardin i'm just gonna sieve this syrup so it's not what tons of bits in it
27:34oh no and i think that's running i'm gonna stop that now so i've done everything i really want to
27:40take them out but it was quite a wet sponge much rather be over baked than under baked the risk is can
27:44we then get it up in time how much time you've left bakers you have five minutes left oh this is so
27:52nervy it's coming out oh it's hot no these are coming out i'm just gonna do it all right schizzers
28:03need to work out how i'm gonna turn them out a little bit of force they are literally wet it's so hot
28:10hot okay not mad at that bakers you've got one minute left i need to get a move on blow torch to
28:20caramelize the orange slices
28:25flipping heck it's so caramelized that's a lot looking caramelly i think these look good not great
28:32then coat the pudding in syrup and serve i'll start over it damn it is too thick i know it's sinking oh
28:41that tiny spatula bakers your time is up please bring your puddings down to the gingham table and place
28:53them behind your photographs oh mate those look flawless can't wait to smash one of those bad boys
29:02it's judgment time for the baker's gluten-free orange and cardamom puddings
29:10paul and prue are looking for six flawlessly steamed sponges crowned with a shiny syrup caramelized
29:17oranges served with a silky creme anglaise start with this one they do look a bit tatty the caramelization
29:26of the orange i mean it's broken up a bit hasn't it but it is there the sponge looks a bit rough doesn't
29:31it it looks under steamed how's the flavor nice orange comes through nicely the problem is it's
29:36quite raw that in the middle yeah i must say the creme anglaise is lovely it is good these look a bit
29:42neater i think the syrup could have been a little thicker gain a little understeamed a bit soggy there
29:49down at the bottom yeah the flavor is good again and it's quite attractive let's look at this
29:55that's not bad yeah i quite like the top yeah i do too yes that has been neatly done nicely blow
30:02torched some are higher than others i think it's just more mixture went into that yeah have a look
30:06at this one oh that's that's a better baby much better orange comes through really nicely that is
30:13really nice and it's good creme anglaise absolutely now i quite like the look of these
30:19hmm and because that syrup is thick enough it's sitting there shiny and nice like the oranges on
30:24the top the oranges look really nice but it's not so nice to eat the rind yeah i do quite like that
30:31sponge it's slightly underdone but it's pretty good i like custard i like the sponge it just needed to
30:37take the pith yeah they should take the pith moving on got the streaks from the syrup on the top
30:43it's very attractive nice height what does this look a bit of torching it's a little runny oh yeah
30:49look at that nicely steamed yeah cracking flavor hmm nice deep flavor overall i think that's decent
30:58the flavor's good it's intense i like the custard did a good job interesting the judges will now rank the
31:05orange and cardamom puddings from last that was good slightly undervate but not as much as these two
31:11to first place right in fifth place we have this one aaron it was just under baked not in the oven
31:18long enough either that or the water not hot enough fourth spot we have this one uses this jasmine it's
31:25very damp inside all the way through it and that's the big issue and in third place we have this one
31:31is that toby is really quite good properly steamed in second place we have
31:39this one you needed to take the pith off but otherwise you managed to get it baked
31:45sorry about the pith which means
31:49tom
31:52these are pretty well faultless little steam puddings they're as neat as a pin you've got a thick enough
31:58syrup depth of flavor very good thank you so much i'm so happy because the best i've ever done is
32:03fourth so to come first in a technical that is more than i could have asked for that said it really
32:08means nothing because i did not smash that signature and it's all to play for tomorrow this morning i gave
32:14them too much pith and this afternoon i've given them too much pith so i've just i've taken the path today
32:21aaron and i like did really well this morning in the signature and then like in the technical we
32:26both came like bottom two so we've like completely swapped so i feel like it all rests on tomorrow
32:32and then there were five i mean they're doing really well aren't they uh there's a bit of
32:49movement this week tom's is quite impressive looking but unfortunately that was style and
32:54substance i thought it was really beautifully executed unfortunately it didn't taste great
32:59i do think that ian struggled a little bit with his flavor as well he put so much orange
33:04in so he became bitter what makes it difficult is that ian and tom came first and second in the
33:11technical i know i do think the only person in a decent position is toby oh good because he's been
33:17the most consistent it's getting to the point now where it could literally be any of the bakers who
33:22are leaving well it's definitely going to be one of them hello bakers welcome back to the tent it's time
33:36for your showstopper and your last dessert week challenge now after this unfortunately one of you
33:43are gonna have to desert us actually quite sad isn't it yeah for your showstopper challenge the judges
33:51would love you to make a sensational celebratory freestanding trifle the judges are looking for
34:01a elegant and sophisticated multi-layer dessert inspired by the classic trifle which consists of a
34:08jelly custard and baked element now the judges will be looking for something bold and highly elaborate
34:16much like themselves you got four and a half hours on your marks get set trifle the most trifling of
34:27desserts is the trifle whoa no we lost an egg yolk let's keep our workstation nice and tidy today
34:35after black gate yesterday we don't need more of that today's showstopper challenge is my favorite
34:41pudding of all time which is a good old english trifle this is a freestanding trifle now a freestanding
34:48trifle is all about setting it's about the setting of the jelly it's about the sponge being robust
34:54enough to be able to carry all that weight as we all know a trifle is delicious because it's kind of
34:58sloppy and wet and lovely that does not line up all that well with making a freestanding trifle it's going
35:03to be really tempting to put gelatin into the custard extra gelatin into the jelly because you
35:10want it to stand rigidly i have bloomed an absolute metric ton of gelatin too much gelatin it'll be like
35:17rubber too little gelatin it's going to split and fall apart i've got almost double the quantity of
35:22gelatin that you would normally use can't afford for it to fall over but for me it's all about color vibrancy
35:28and flavor picking a couple of hero flavors running that through all the layers and making everything
35:33just work together as one just want to make sure it's punchy and delicious you know we are looking
35:38for four bakers to go through to the semi-final next week and we do have five very good bakers this is
35:43going to be tricky judging morning tom morning hello tom tom tell us about your trifle so on holiday
35:51my mum made us this just amazing dessert every night we're in greece and it's literally just figs
35:56toasted almonds honey and greek yogurt and that's it so i'm just trying to take those flavors and just
36:01level them up into a very wobbly trifle hoping to win back the judges tom's trifle will feature layers
36:08of almond sponge soaked in creme de fig and greek yogurt musseline topped with a decorative jelly olive
36:14branch well i like the sound of this this is going to be unusual i do trust your flavor combinations
36:19your flavor levels i've questioned recently i think that that is probably after yesterday's
36:24feedback my one small concern thank you good luck and tom's not the only baker celebrating a family
36:31favorite i'm making a classic sherry trifle with a bit of a twist i'm using elderflower but this is
36:38based on my nanny mo's sherry trifle that she makes for christmas every year a tribute to his nanny
36:44mo's famous christmas trifle toby's layering sherry soaked sponges with strawberry jam and vanilla
36:50custard wrapped in a decorative festive collar it will be topped with an elderflower jelly poncettia dome
36:57is it a boozy trifle yes yeah so yes bro i am too grandma let's all get to one key
37:04here on trifle come on trifle has to have booze in it yeah no but there's levels of it yeah yeah
37:09when it enhances or whether overwhelms and less is less yeah i'm enhanced more and more proves
37:14overwhelm i'll try and meet you somewhere in the middle thank you great thanks very much
37:19so this is gelatin looks pretty well dissolved now to me i'm going to pour that into my kilo of honey
37:25to cement their place in the semi-finals their freestanding trifles must also deliver on flavor
37:31it isn't me if i don't have a wee bit alcohol so we have some masala wine and there's one baker in
37:37particular going all out to impress the judges this is my champagne jelly i do like champagne but i do
37:44not like trifle it's diabolical it's a pariah of the dessert world as far as i'm concerned hey erin
37:50morning tell us all about your trifle so my trifle is called trifle haters trifle because i hate trifle
37:57you can't hate trifle it's the best you're weird i just don't like it you know what you're in
38:03trouble here because it's my favorite pudding my favorite is Aaron may hate trifles but he's pulling
38:10out all the stops with layers of raspberry curd chamomile custard and peach compote wrapped inside a
38:16chocolate collar it'll be topped in champagne jelly and vanilla chantilly cream i love a trifle do you
38:23actually i don't know what's wrong with you trifle loving people you don't like trifle i do not
38:29are you serious god do you like me love you oh that's fine oh my gosh you're not a tribe
38:37that's not what all the men say i've got a lot of layers going on here
38:42when it comes to freestanding trifles stability is key we're just gonna set these in the fridge
38:49so allowing enough time for your jelly to set is a priority so i'm gonna put this through a cheese
38:55cloth and in the freezer so i'll get the strawberry juice but not any of the bits so it will make a
39:00super clear jelly hopefully the name of the game today is strawberry jasmine's also holding nothing
39:07back with multiple layers of limoncello soaked sponge strawberry jelly and vanilla bavoie finished
39:14off with lemon curd cream and fresh fruit so when you practice this you manage to get everything set
39:19in time yes i've cut down my gelatin a bit but i want it to hold so it wobbles a bit but doesn't
39:26completely collapse you don't want like rubber but then you don't liquid it's that sweet spot good
39:30look jasmine thank you so now i think i'm gonna start my sponges i have had a few problems making this
39:38though the most basic sponge ever so hoping that doesn't happen today hmm spongy sponge those almond
39:47sponges there's a lot of almond in them to hopefully really make sure that that comes through this is my
39:51pistachio jacan um literally just a jacan sponge um with pistachios in it very very straightforward
39:59how are you going to elevate your trifle today i got a big dome with jelly arcs that i'm injecting
40:05in with uh these wee boys yeah i think i think toby's doing that as well have you been like
40:10conferring with each other we have i don't know if he told you i saw his first iteration of this
40:15trifle it looked like intestines coated in bile i'm hoping his dessert is somewhat more elegant
40:26ian's trifle is inspired by his favorite sicilian city tormina with layers of cannoli discs and
40:32strawberry and masala jelly wrapped inside a decorative sicilian style collar on the very top
40:39i have a lemon jelly in a dome um that's going to have a sicilian sun uh in jelly art on it a sicilian
40:46sun sicilian sun as opposed to the sun yes because the sicilian sun um actually comes out um and it's not
40:52covered with clothes come out in the day yeah i think so yeah if it came out in the night it would
40:59be the moon wouldn't it well would it sorry yeah these guys have just taken off it looks very lumpy
41:07so i think i'll bake it carry on as normal and then i might remake it as well they're in
41:13check it in 15 minutes let's do oh god let's do 12 minutes there bakers you are halfway through
41:23you've got two hours 15 minutes left make that jelly wobble
41:31so now i'm gonna move on to the creme pack this is a whole lot of vanilla i feel like i am actually
41:37genuinely a little bit of risk of having similar feedback today as yesterday about the flavors so i'm just
41:42going to dial up and make sure it overcompensates i'm going to curdle my custard on purpose and then
41:48i'm going to blend it i'm not telling the judges about that but it works almost goes a bit scrambled
41:52eggish gross this is my chamomile custard i just need to make sure the texture is right that's the
41:59the one thing which i am apprehensive about how are you doing are you good time is ticking away that was
42:05quite philosophical time's ticking away for all of us this is your week to shine i hope
42:12prince sweet golden prince come on let's look around this tent just for a second world war ii pilot
42:21short king lanky disney star and
42:25no words there's no words speechless
42:36look at that perfect beautiful smoothest custard ever whoa that's busy beep beep beep let's check the
42:43sponges they look okay they've probably got enough height on them for me to get a couple layers out of
42:50each one which is what i need done these just need to chill spring to touch this is like double the
42:57height that they were at home don't know if that was a good or a bad thing yeah happy with that that is
43:02just going to now chill bakers you got one hour left no 55 minutes bakers you got one hour left no 55
43:11minutes going in with the limoncello quite a lot with less than an hour to go just blackening the almonds the
43:18bakers still need to complete their remaining elements i'm gonna fry cannoli disc yeah before
43:23they can start assembling their freestanding trifles this is the template for my collar i love christmas
43:31i feel like i've made life hard for myself by doing a wrap around collar this is like a heavy lifting
43:36of my design so it needs to be quite nice this is like a sort of an almond avalanche this is the
43:43messiest i think you've ever well done so messy and it feels like the floor's crunchy as well oh it
43:50is because i put some almonds on the floor this could be the work of a baking genius could be you
43:56know who wouldn't like this uh for hollywood i might actually start chucking it together i'm layering up
44:03with their trifles comprising of multiple layers so there'll be five layers in total when it comes to
44:09assembly it's vital they manage their time wisely a little bit of crackage but nothing to worry about
44:15and we can't make a not joiner any delays sherry free pouring the sherry dot i feel like that's
44:24probably enough could jeopardize their place in the competition it's sherry it's creme de figgy it's
44:30quite sweet makes me a little bit nervous
44:36nothing bad ever happens on back off just need to reiterate that keep telling myself nothing bad
44:42ever happens on back off especially not to me i've never had anything bad happen on back off
44:48i'm so glad i'm good my cake i literally as i said nothing bad ever happens on back off the tent tried to
44:58finish you off this is the most stressful part of the entire thing all the figs in the world i still got
45:10quite a bit to do cream border this is stressful i feel like a strawberry's gonna fall up
45:18all right jelly's in add some more and cream diplomat massive jenny dodger everything's riding on this
45:26jelly setting put this back in the freezer hopefully that'll set quite quickly all right put it in the
45:33fridge for a bit i really need the last 20 minutes for that to just sit in the freezer and set as hard
45:37as it possibly can i've got in my jelly art i'm not sure if my jelly looks like it's setting properly
45:44i'm just melting these ball holes with the aim that they'll be olives yeah let's get in there
45:51right sick what time are we on bakers you have 10 minutes left
45:56now that's a panic onto the final bits
46:00oh i don't have a good feeling about this one oh gosh this is so stressful my trifle is bold but
46:08it's standing i just need a pipe oh i don't know if this is gonna be a tiny tiny bit too small this is the
46:14big moment oh yeah i feel like i should pipe along here as well to cover up the joins i just don't
46:24have a good feeling about the stability of this at all strawberry santas a little sprinkle of the greens now
46:31come on come out it's so close oh no it's stuck oh i'm so annoyed about that i'm just gonna take it
46:42off at the last minute my adrenaline is sitting so high because i feel like it's about to fall apart
46:47can you just hold a finger right there oh god's sake
46:51okay here it comes oh this cream is blowing down the side as well okay so far it's holding it looks
47:01it looks secure oh my god your time is up please step away from your incredible showstoppers
47:12it's so difficult all right
47:14oh i can see it squidging i'm so gutted about that jelly
47:37it's judgment time for the quarter finalists freestanding trifles
47:41jasmine would you like to bring up your showstopper please
48:01works out really nice it's pretty solid really beautiful i mean that is remarkable wow you basically
48:08made a huge victoria sandwich more like a cake but it's a trifle which is crazy the sponge is
48:14absolutely delicious lovely flavor you've got your jelly spot on there's not too much gelatin in there
48:19it's holding up quite nicely and the sponge is still moist it's just a lovely flavor you can eat
48:24quite a lot of that i'm trying not to the lemon curd works beautifully so overall i think you've done
48:29a fantastic job and it's still holding with two massive slices out of it so well done thank you i take it
48:36away before i eat anymore
48:47i think it looks magnificent i think you've done the jelly on top of the peaches perfect the inset that
48:52with the fruit looks beautiful on the top looks very neat and precise
48:55it's all holding very well the chamomile is a little bit too rubbery and the raspberry one
49:06is a little bit too soft the sponge is very dry you break down each element there's something afoot
49:12with all of it flavor wise i think you're spot on though the top bit with the champagne and jelly
49:17is delicious i love the flavors but in order to taste the chamomile you really have to just have the
49:22custard otherwise the raspberry would be a bit overwhelming i mean all of it actually tastes
49:27delicious it's the textures i have an issue with okay
49:38plumped out over christmas isn't it i love the decoration the inlays quite effective love the
49:44father christmases i've never seen that before it does look really nice jelly's gonna be awry isn't it
49:48it didn't fully release from the bowl well well done old flower jelly is delicious it's quite
49:58strong but if you have it with a mouthful of something else it would be perfect the sponge is
50:03rock hard it's very dry really i think less sponge would have been better in this more custard
50:08less sponge but i do love all the flavors in this it's funny which i love yeah the shame about the
50:14jelly on the top but it does taste good it tastes really good thank you tabi well thank you well
50:27tom i think it looks absolutely magnificent thank you i think it's amazing too big i think your
50:33sponge layers too big pretty thick yeah but it is very neat let's hope it tastes great with a cake this
50:38big how'd you cut into it yeah you've done it fantastic look at that so this is almond sponge so
50:48ground almonds ground almonds some almond extract vanilla extract too much extract okay you could call
50:55that an almond trifle because that essentially is all you can taste in fact it's all pretty bland except
51:01for the sponge we're not getting a lot of fig because english figs don't have very much flavor and
51:07it's dominated by the almond love the design love the setup flavors and textures for me not there
51:22the jelly top it looks amazing it's a bulging a bit yeah i love the inlay on the sponge it looks
51:28very nice that jelly looks particularly good
51:30what's the jelly on the top of them no no flavor it's like water does it actually yeah there's no
51:44flavor in there the jacquand is quite firm the thing is about that jacquand it doesn't taste nice
51:52the cannoli i like actually it added something to it normally you can rely on you to do very good
51:58punchy flavors flavors flavors are all quite pale except the sponge which i like the flavor of don't
52:04agree with my fellow judge here i like the whole concept you're just a bit short on flavor thanks
52:09thank you
52:15yeah i think well not like at all
52:17i think that was the worst feedback out of everyone everyone there so yeah it is what it is it's fine
52:34that was just a really average piece of food the almond took over and it just all became a bit dry so
52:41it's like these small decisions you make suddenly have massive implications down the line
52:51wow that was quite tense if i'm honest with you really tense i was a little bit disappointed overall
52:56ian's i didn't like the sponge didn't like the layers i don't think a lot of the flavors were coming
53:01through strong enough that jelly on top had no flavor at all it looked good though i did like the
53:06look of it it's like art nouveau it's like the 70s it's really unusual you've got to back it up yeah
53:10yeah you have to back it up likewise with tom tom's was quite obsessing because it it showed so much
53:16promise yes he did i'm sorry but the almond extra dominated every single layer don't forget for me
53:22as well in the signature yesterday with tom his signature however effective it may look didn't carry
53:28much flavor so we've got a strange situation where tom's again down at the bottom ian's down there
53:33within this time and i think those two are the ones in trouble i think aaron did a fairly good job
53:38in the showstopper and saved himself aaron by the way had wonderful flavors all through his trifle i
53:44think jasmine's done a great job and i think that toby is sort of lingering a little bit at this moment
53:49we're trying to hunt for who are going to be our four semi-finalists yeah yeah and we're looking at
53:54layers now but the standard's great isn't it i mean a beautiful trifle i noticed that some of them
53:59was like getting fat why was that happening like us like us like us in the show i mean ian's looked
54:06like me as i guess further along it's because it's weak hey that's what happened to us it's like they
54:11need to undo the z yeah that's why it's going like that
54:18congratulations bakers on dessert week you did so so well i've got the great job of announcing this week's
54:24star baker this week's star baker is
54:33jasmine
54:37how many is that is that four well done jasmine
54:42that means i've got the really tough job of announcing the person who is leaving us at this
54:49stage it's a horrible job because we love you all and you're all brilliant bakers but the person
54:54who is leaving us this week is
55:03ian short king no i knew it
55:12i'm very proud of making it this far i never thought i'd make it past the first couple of weeks
55:15so to make it to the quarterfinals is something i couldn't have ever thought of
55:23we've had the best group of bakers i think it has been fantastic i've made really really good
55:29friends we always have a laugh and it's just been fantastic
55:33i'm going mate i have no idea how i keep doing this honestly i can't believe i'm going to be in the
55:42semifinals thank you so much oh thank me thank you you did it we live to see another week in the great
55:51british bake-off what time to be live i can't wait to semi-finals wow how the hell have you done it who
55:59would have thought you would have gone here when i come back next week it's going to be full-on
56:06funny badge of fights jasmine's not having that stomach
56:09it's really close yeah i know scraped through this week he's got to get the flavors wrong yeah
56:19i understand paul cannot turn around next week and say he doesn't know what the main flavor of
56:22something is it's got to punch him in the face star baker just felt so out of the realms of
56:30possibility for this week and i honestly cannot believe it i think you can get stuff
56:36i don't want to think about that too much because then i'll start thinking about like what i
56:47actually have to do between now and then but oh that's cool next time it all burst every single
56:56one it's the semi-final squeaky bomb time go go go go go who can perfect patisserie this is about
57:04intricacy this is not ideal and delicacy and who will fall um this is tense this is at the final
57:14hurdle so close i can feel my place in the final slipping away oh no i can't accept that
57:26licking the bowl of dessert week with an extra slice friday at eight new tomorrow phil spencer's
57:31speechless at a dreamlike kiwi spot that keeps getting better and better channel 4 at 10 for new zealand's
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