Six bakers remained in the competition as they embarked on Dessert Week.
The signature challenge required each contestant to create eight meringue nests, complete with at least two different fillings, within a time limit of two hours and fifteen minutes. There’s no denying the emotional weight of this week's theme; it brought back memories of Nelly, leaving a void in all our hearts. Despite the sentimentality, I managed to watch the episode without shedding tears—though it was close.
Our online library boasts over a hundred recipes for meringue nests if anyone wishes to try their hand at creating these delicate desserts. Prue emphasized the importance of stability in the meringue nests, ensuring they could support the fillings. The key, she explained, lies in baking them slowly at a low temperature to eliminate excess moisture. The bakers were also advised to handle the nests carefully once removed from the oven, as rapid temperature changes could lead to further cracking.
Dylan stood out by using molds to shape his nests into an impressive coconut illusion dessert that resembled a filled coconut. His creativity earned him high praise, and he received the coveted Paul Hollywood handshake. On the other hand, Georgie decided to start afresh after being dissatisfied with her initial attempt but ultimately opted for the version in the oven. Christiaan’s use of rosewater in both his meringue and Chantilly cream resulted in a flavor reminiscent of soap, much to his dismay. Gill faced criticism for using canned peaches in her peach custard, while Sumayah’s visually stunning nests were criticized for having too many competing flavors, making them overwhelming despite their beauty.
In terms of technique, most bakers chose French meringues, which are more prone to cracking compared to Swiss meringues like the one Christiaan used. While Swiss meringues offer a silkier texture and greater flexibility, they lack the airiness of French meringues. Dylan’s ability to remove his meringues from the mold intact remains a mystery, and his trompe l'œil coconut meringues were truly deserving of the recognition.
For the technical challenge, participants were tasked with creating Spotted Dick and custard under the guidance of Prue Leith within the same time frame. The announcement of this classic British dessert elicited laughter among the bakers. Most managed decent results, though Sumayah admitted to forgetting the sugar in her pudding mixture and had to improvise at the last minute. Her pudding turned out stodgy and messy, with a raw center. Issues arose with caramel preparation, and Gill struggled with her custard turning into scrambled eggs.
Sumayah provided comic relief during her post-challenge interview, humorously noting how rare it is to hear someone suggest eating Spotted Dick after a meal. She playfully suggested that such a comment would never be made.
The judging panel placed Sumayah last, followed by Illiyin, with Gill in third. Christiaan earned second place, Georgie took third, and Dylan secured first.
The showstopper challenge called for the creation of Tiramisu within four hours and thirty minutes. Our library contains nearly seven hundred recipes for ladyfingers and over five hundred for tiramisu. Georgie presented an old family recipe enhanced with hazelnut praline, shaping her ladyfingers into circular forms. The judges admired her chocolate collar and the balanced taste of her tiramisu.
Dylan innovatively used cured egg yolks for his mascarpone cream, curing them in a 1:1 salt and sugar mixture for several days. His dessert was designed to be layered into a tempered chocolate box, earning praise for its unique flavor profile, likened to salted caramel.
Gill, disliking coffee, sought assistance from her husband to achieve the perfect coffee-soaked base for her Charlotte-like coconut coffee tiramisu, receiving positive feedback. Illiyin crafted a "strong black coffee" infused tiramisu, complemented by a chocolate jewelry box and a cherry layer, which the judges appreciated. Christiaan, despite previous missteps, incorporated rosewater into his strawberries for his tiramisu, earning admiration for his design and flavor combinations.
Sumayah experimented with a lemon coffee curd, resulting in a sharp combination of lemon and coffee flavors. Her colorful joconde sponge, used to wrap her tiramisu, showed signs of patchwork and drew criticism. Walking away, she sensed her elimination was imminent.
Darcie expressed her love for tiramisu, finding joy in this particular challenge. Sumayah’s journey from star baker to departure highlighted the unpredictable nature of the competition. Her bold flavors, while ambitious, clashed in a way that didn’t resonate with the judges. Imagining lemon and coffee together proved challenging, evident in Prue’s reaction.
Gill narrowly avoided elimination, receiving a last-minute reprieve thanks to her coconut latte flavors. Her charlotte was visually striking and garnered praise for its potential appeal in a bakery setting. The showstoppers impressed overall, with minor imperfections now becoming deciding factors.
Dylan earned star baker honors, while Sumayah was sent home.
Jane’s translation service noted Noel teasing Alison for her Brummie accent, referring to someone from Birmingham in the English West Midlands. Noel compared Dylan to Frank Spencer from the British TV sitcom 'Some Mothers Do ‘Ave ‘Em,' played by Michael Crawford, known for his disaster-prone yet endearing character.
One line puzzled me, and I hope a Northerner can clarify. When Prue remarked on Gill’s large raspberries, Gill responded with “dob for raspberries,†according to subtitles. This didn’t make sense to me, though “dogger†or “dobber raspberries†sounded equally obscure. Could she have meant “dobber,†a fishing float?
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