Zumbo's Just Desserts (2016–2020): Season 2, Episode 7 - Fright Night - full transcript

[narrator] Previously on
Zumbo's Just Desserts...

We're giving you a golden opportunity.

...there was a new twist
in the Dessert Factory.

-[gasps]
-The dessert maker who finishes first

will receive two bonus points.

I'm gonna give it everything
that I've got.

Phew.

[narrator] Jeff's gamble paid off...

You're safe. Take a seat.

...but the Zumbo Test
was a ticking time bomb...

-[Catherine] Oh, no!
-[Rachel] Disaster.



...and Rachel went home.

[Kylie] Oh, wow.

[narrator] Coming up, who will be spooked?

Welcome to the dreaded Dessert Factory.

-[Catherine] Oh!
-[narrator] And who will make

the top three?

[screams]

[theme music playing]

[bird cawing]

[thunder crashes]

[gasps and exclaims]

[Simon exclaims and laughs]

It's always scary,
walking into the Dessert Factory,

but today is really scary.



-[bird caws]
-[cackles]

[Jeff] There's spooky stuff.

It is scary.

The competition is getting really
small now, so there's nowhere to hide.

This is top four. This is anyone's game.

[Catherine] I think skill-level wise,
we are all pretty matched.

It's really gonna come down
to pushing yourself.

[Rachel Khoo] Welcome to
the dreaded Dessert Factory.

-[chuckles nervously]
-[Catherine] Oh!

[Khoo] Scary, huh?

-[Simon] Yeah.
-[contestants chuckling]

No doubt it's been a daunting task
getting to this point.

But you're all so close
to making the top three.

-[Simon] Wow.
-[softly] I know.

-Top three.
-[Catherine chuckles]

[Jeff] Making it to the top three
is a huge tick of approval.

There have been a lot of great dessert
makers who have been eliminated so far.

And for two of you, the Grand Final dream
is within your reach.

[Kylie] I've got a one-in-four chance
of winning $100,000.

That's just incredible.

But first, you need to avoid
the nightmare of the Zumbo Test

to stay alive in the competition.

Last Zumbo Test, I did lose
all my confidence,

and I'm determined
to not let that happen today.

So, keep your cool and don't panic.

For your Sweet Sensations Task,
we want you to create a dessert...

that screams "Fright Night."

Oh.

-[Catherine] Oh.
-[Kylie chuckling]

Unfortunately, the two dessert makers
with the weakest desserts

will head straight into the Zumbo Test...

where a terrifying Zumbo creation awaits.

I'm sure. [chuckles]

-I'm sure it is.
-[Jeff chuckles]

The one with the weakest dish
will be eliminated.

Okay, guys, head to your benches.

Time to power-up your dessert stations.

Get your ingredients and make some magic.

Guys, you have three hours
on the Factory Clock.

Good luck.

Your time starts now!

Oranges, brown sugar, dates.

Flour. Oh!

I'm racing, and I see a durian.

Oh. Yes, yes, yes.

I know what I'm gonna cook.

Today, I wanna tone down on my flavors
so I can focus more on my presentation.

I wanna try and nail that scary look.

The theme today is Fright Night.

I'm going to make a grave.

I'm really wanting to bring to the plate
that fear of walking through the cemetery

and there's this scary grave there.

What are you going to get?

I'm making a grave,

and it's going to be
a date and walnut cake,

a white chocolate ganache,
and an orange buttercream.

I know those flavors will sing together.

Growing up, my Maltese nana
was a big part of my learning to cook,

and there was a sweet that
she always made for me called imqaret,

and the flavors in that are the same as
my date and walnut sponge cake.

Cakes are my strength,
but this is so far removed

from any cake that I've already made
in this competition.

I feel so proud to be
part of the top four.

It's totally surpassed my expectations.

[whispers indistinctly]

I got really inspired by the durian.

It's a quite scary-looking fruit,
both in appearance and smell.

I'm gonna call my creation Jelly Eyeballs,

with durian chiffon cake
and blood orange jelly.

It's gonna look frightful.

I really think
I'm gonna hit the brief here.

There's nothing scarier than eating
something that's looking at you.

I'm gonna have lots of eyeballs
staring out of a durian.

First thing I need to do
is get these eyeballs started.

They need to be quite detailed.

So, I've got the pupils happening here,
this black tapioca.

What I have here is a passion fruit purée,

and this is gonna be
the center of the eyes.

First, I need to pour that into the mold
and freeze it into little hemispheres.

I've gotta start with my red velvet cake,

because that's gonna be
the structure of my 3D skull.

Today, I'm creating a red velvet cake

with cookie cream cheese icing
and red fudge sauce.

So, you know, red velvet's usually, um...

It's like a chocolate cake,
but with red coloring in it.

I've made a red velvet cake before,
but I've never turned it into a 3D skull.

Ah, that's better.

I want it really red.
Yeah. Looks like blood!

[growls and laughs]

Maybe I am playing it a bit safe today,

but I wanted to spend more time
on my presentation.

So, yeah, I think it's gonna work.

That's gonna take 55 minutes.

[Catherine] I'm going to be making
a poison apple cake.

This dessert is based off Snow White
and the poison apple,

so that's why it's Fright Night.

I'm making an almond sponge

with a caramel cream and apple compote
and a Granny Smith mousse.

The competition is getting harder,

so I really gotta push myself
if I wanna, you know, do well.

Simon, he's looking focused,
so I thought I'd try and match him,

or... be better. [chuckles]

So, you really gotta have a fluffy sponge.

I'm gonna do my sponge first
and get that going.

There is a lot of components in the cake.

Apples, the tree...

So, this cake is going to be
surrounded by mousse.

So there's, like, lots of steps in it,

and if you just can't get that in time,
it's just gonna collapse.

So, this is gonna be a thyme caramel.

So, I put in some thyme
into the cream to let it infuse.

This caramel is one of
the major components inside of this cake.

I really want it to be liquid,

so when you cut open the cake,
it's just gonna flow out.

I can smell my caramel!
Mmm! Smells so good.

So, this is my durian.
This is a tropical fruit.

It grows about the size of a child's head,
uh, and they're quite scary-looking,

but on top of that, they can smell.

The first time that I tried durian,
I remember I gagged.

It was so powerful.

But I came back for more,
and I've fallen in love with it.

[Khoo] On public transport in Singapore,

it's forbidden to have
one of these on you.

So, durian...

that's a risky move to be
putting that in your dessert.

[Zumbo] Such a polarizing flavor.

They say, "Smells like hell,
tastes like heaven,"

so, you know, that hits the brief.

I can see him cutting the durian.

[groans] Not excited.

[Jeff] Oh, look at that. Beautiful.

So, it has these little pockets
of the fruit.

The smell's starting to permeate,
and the other contestants are smelling it.

Oh! [coughs]

[chuckling] I can smell it.

It smells like gas. [coughs]

[inhales sharply]
Yeah... It's quite a stinky fruit.

I'm scared of it. [chuckles]

[Jeff] It's almost like
opening up a brain.

It's a lovely kind of creamy texture.

You feel like
you're kind of gutting a fish,

getting your fingers in there
and pulling out the flesh.

[sniffing]

Yeah. [laughs]

It's smelling a bit funky
over there, isn't it?

Oh, yeah. [laughs]

What do you think?

Oh, man!

This could all be
a bit of strategy. [chuckles]

The smell's gonna put them off.

Just that smell.

Nice, eh? [chuckles]

-It's like... Oh. [laughs]
-What is it like? That's the big question.

They're gonna think
I'm creating something awful,

but it's gonna be fantastic.

[cackles]

Fright Night tonight.
Am I gonna be scared by these desserts?

It's another one where they really
have to tap into their imagination.

[Simon] So, cakes are in,
my fudge sauce is looking good.

Simon. Bit of the king of the desserts,
won three Dessert of the Days.

[Simon] My buttercream looks good.

That's ready to go.

He's been hitting
that flavor balance so well.

I think he's really excelling in that,

in being able to connect
flavors and texture.

Oh, yeah.

There's the money.

So, this is the blood
for the poison apple.

Catherine's making a cake
inspired by Snow White.

-Is it more enchanting than scary?
-Yeah.

[Catherine] It's a raspberry coulis.

So, I'm gonna freeze that,
put that in the apples,

and when you cut it open,
it's just gonna ooze out.

It's really important that
we don't just see a pretty cake again.

Especially in Fright Night.

I've got my durian cake in the oven,
so now I need to start my jelly eyeballs.

They need to be quite detailed.

So, I've got the pupils happening here,
this black tapioca.

I really tried to step outside the box
and do something unique.

I've assembled all the details in the eye,

but I'm not gonna know
if they're successful until I unmold them.

I don't have a backup plan.

[chuckling] If these eyeballs don't work,
I'm sunk.

Two hours to go, and I'm now
moving on to my buttercream.

I've got my sponge cake made.

It's now time to start making
the Swiss meringue buttercream,

which will cover the outside of the grave.

The ingredient that really lifts
this buttercream is orange zest.

I won't be using as much orange zest
in the Swiss meringue buttercream.

It'll just have a hint of flavor.

I had planned on putting
the zest of two oranges,

but I get a little bit nervous.
Maybe that's too much.

So, I leave out the zest
of one of the oranges.

That's not usually what I do, but anyway,
I've done that today.

So creamy. Oh, my gosh.
It's perfect.

So, I take that off.

My chocolate is ready to go.

It's all tempered
to the right temperature.

I think the difficult part in my dessert
is gonna be my skull.

So, I'm gonna pour that into my mold

and hopefully it sets nicely
and has a nice crunch...

when I take it out.

If I don't get this skull right,

I've pretty much got
just a red velvet cake. [chuckling]

Try and get it nice and evenly around.

That's all good.

Mmm. Lovely.

The durian chiffon cake is perfect.

I wanna make this as scary as possible,
and so I need to add some color.

What better than blood red?

So, this is the blood orange gel,

and I'm just blitzing it up
to make a fluid gel.

That'll be perfect to add on top.

There are a lot of
flavor combinations going on,

and it could be scary
if I don't balance them.

[Catherine] I'm making a Granny Smith
mousse that will cover the entire cake.

It's going to be sealing everything in,

giving it the finish
and also giving it the light texture.

It's also gonna be part
of my poisonous apples.

My raspberry spheres are now frozen.

Hopefully, when you cut the apple open,
the blood trickles down.

[Zumbo] One hour to go.
How much do you want this?

I'm starting to layer my cakes.

And getting them in the fridge to set.

There's three different components
layering in this cake.

Date and walnut sponge cake,
white chocolate and orange ganache,

and the orange Swiss meringue buttercream.

Mmm.

I'm very happy with that.

[Catherine] I've only got 45 minutes left,
and I take out my insert.

It's hard.

Just the one thing I'm worried
about this caramel is

because it's so soft,
I'm scared that it won't actually set.

I just gotta put that
into my bigger mousse mold.

[exclaims]

That is the whole cake.

So, that's really just gotta set in
the blast chiller for as long as it can.

[Simon] This is my first time
working with this mold.

I don't know how to demold it.

[Khoo] So, Simon is doing

-a chocolate skull mask for his cake...
-Yeah.

...and he only has one chocolate skull,

which means he has one go
at making it come out all right,

and if it doesn't come out all right,
I don't know what he's gonna do.

[Simon] Jeez.

I can see some of the chocolate pulling
away from the mold except the eyes.

It's still, like, sucked in there.

Only one chance at this.

He's doing it the wrong way.

Yeah, he should just press down the eyes.

So once the eyes get air in 'em,
the thing will just drop out.

[Simon grunts]

[Khoo] Not that way. Other way.

Oh, man, I think it's too thin.

Stop hitting it.
Just push your thumbs in it.

[Khoo] Stop the tapping.

[Simon] Oh.

No.

-[Zumbo] Ah!
-[Khoo sighs] Thank goodness for that.

[laughs]

[softly] Far out.

Eighteen minutes. I really need to start
constructing, putting everything together.

So, I've got a layer of sponge,
I've got some mango,

a little bit of the gel,
and I'm gonna put some cream in there.

A little bit of passion fruit for crunch.

If I have too many flavors,
it could ruin it,

but if I don't have enough elements,

the judges might say
that my dessert's too simple.

See how these eyeballs turned out now.
That's the big question.

I demold the first one,
and it just kind of falls apart.

Are they all gonna come out like this?

I try unmolding a few more
and they're sliding off as well.

The clear gel layer is come unstuck.

I've gotta make these eyeballs work.
Without them, I don't have anything scary.

[bird caws]

I've got 15 minutes to go.

I cover the outside
of the cake and the top

with a layer
of the Swiss meringue buttercream,

and then I spray the whole thing black.

Looking quite frightening, this dessert.

[chuckling] I want to stay out of
the bottom two more than anything.

Placing my headstone.

It's a risky job trying to do a 3D skull.

I'm happy with the shape of my cake.

I've got the cookies
and cream cheese icing

coated around my cake,

and now I'm gonna make
the cavity for my red fudge sauce.

So, when the judges cut into it,
this red fudge just seeps out like blood.

All those different layers, um,
haven't come together very well.

My eyeballs are collapsing. I'm trying
to think how I can save this dish.

As I'm demolding the eyeballs,
there are a few better ones,

and I think these are gonna work.

So, I'll make sure that
they're front and center.

I'm hoping that'll save me.

It's not quite as perfect as I'd like,
but they still look creepy.

[Catherine] I take the poisonous apples
out of the freezer,

and now I gotta do my glaze.

Oh, there you go.
Look at it. It's so pretty now.

It's a cocoa butter
and white chocolate glaze.

The color is nice and red.
That's the color that I was looking for.

Now I have to dunk my apples in the glaze.

Yeah, they're looking really good,
so I'm really happy with them.

[Simon] I've got my chocolate mask
onto my cake.

Only got a few minutes
to put my cake together

and try and make this 3D skull head
as scary as possible.

[groans]

It's fallen onto my workbench
and it's cracked.

Far out, man.

[exhales sharply]

Oh, man.

Yep, I'm going down.

Oh.

I don't know what to do with it.

I'm in the bottom two.

Oh.

[Catherine] There's less
than ten minutes to go.

I'm trying to take my cake out of the mold
fresh from the blast chiller,

and it is stuck.

[groans] It's not coming out.

I don't know what to do.

Why isn't it coming off?

I'm definitely worried now.

I use the heat gun
and I just try and get it out.

Finally, it's coming off.

Um, I need to put it on something.

Five minutes to go, just five minutes!

It's a broken face.

It's gonna be so hard to fix this,

but I'm not gonna let
this skull beat me today.

I might just use a bit of my buttercream
and try and stick these pieces together.

I could make this work.
I've just got to believe in myself more.

[Catherine] This cook isn't going as well
as I would like it to.

The presentation is gonna take
a lot of time,

but there's, like, less than five minutes.

[Simon] There's a glimmer of hope, man.

Like, I'm frantically spraying black
onto my skull

'cause I want it to have
that real dark look about it.

That's... my nana.

Nana's on the plate.

Just gonna finish off
with some glitter dust.

This durian with the eyeballs
coming out, that's scary.

Just hopefully,
the judges like the flavors.

That's the big risk.

I'm gonna pour my fudge over the skull.

Yeah, it might help it stick.

Let it drip around the skull
to give it that bloody look.

It's actually looking really cool.

[Catherine] I quickly get my apples on.

This green glaze is so important
because it just amps it up a tiny bit.

[both] Ten, nine, eight, seven,

six, five, four, three, two, one!

-[steam whistle blows]
-[Khoo] Time's up!

-Well done, everyone!
-Wow.

I feel great.

I feel so happy. It's...

It's exactly how I wanted it
to look in the end.

I'm happy with it.
It looks good, tastes good.

I think it's enough
to stay out of the Zumbo Test.

Phew.

Well, I got something out. [chuckles]

I have confidence in my flavors
that I put into it.

There's a lot of textures, layers,
so hopefully that'll keep me safe.

I wanted a full mask, but I've got
a disconstructed face there.

Today, I decided to spend more time
in my presentation

than trying to punch out a lot of flavors.

Hopefully it works.

I haven't been in the bottom two,

so if I do go in today...
see what I'm really made of.

[bird cawing]

Jeff, could you please bring your dessert?

[Jeff] I'm feeling really happy
with how my dessert ended up looking.

I hope I haven't done too much
and there aren't too many flavors.

I'm really hoping I get it right.

I've got durian sponge cake in there.

Why durian?

It's scary to look at.
It's scary to smell.

It can be scary to taste.

The first time I tried it, I gagged.

It's quite a certain flavor, isn't it?

It's popular with Asian palates.

In the Western world... a bit risky.

-I'm half-Malaysian. [laughs]
-Oh! [laughs]

I grew up with this stuff.

-Oh, great.
-[Khoo] You know?

It looks a bit freaky with the eyeballs.

Let's see how it tastes. [chuckles]

[Zumbo] It kind of reminded me
of a big sea urchin...

with a fruit salad inside it.

I just thought the eyeballs
were like big lychees.

It was a bit of a disjointed dish for me.

It was kind of like a trifle...

but without the body.

The flavors you have there,

the ones that do work,
I think have done well,

but I think there's just a lot going on
and it feels a little bit disjointed.

I think this looks like
a durian disco ball.

It's glittery, it's kind of sparkly.

I do, however, love your eyeballs,
the spooky eyeballs.

There was just so many flavors going on.

A little too much.

I think you need to think
a little bit about editing.

[both] Thanks, Jeff.

I really like my presentation.

I think it looks different
and it's a little bit out of the box.

I'm hoping that I'm safe so then
I could make it to the top three.

Catherine, would you please
bring your dessert?

[Catherine] In the cake,
there is a few different flavors.

They work very well together,
but definitely looks rushed.

Today, I based my dessert
on Snow White and the poison apple.

Inside, it's got an almond biscuit.

[Khoo] So, I've noticed
there's a little bit of caramel

-seeping out on the side.
-[Catherine] Yeah.

It had a hard time setting
in the blast chiller.

Like, it wouldn't freeze.

Okay, well, let's have a look inside,
see what's waiting for us.

[Catherine] It looks scary on the inside
when you cut open the apples,

but from the outside,
it's just not scary enough.

I don't think I've met the brief.

From the look of it, I think it's probably
my time to go into the Zumbo Test.

I just don't want to be eliminated.

Catherine.

It's got more of
an enchanted fairy-tale feel to it.

Not got that spookiness to it.

But your execution with the apple,

the chocolate outside the apple
was really thin,

the mousse is super light.

I love the drama when you cut
into the apple, it's, like, oozing out,

and then the cake, the flavors
are just so well-balanced.

The apples were nice, like,
they had a good finish on them.

I think the thin chocolate on the outside
with the liquid center was delicious.

You know, I love the cream cheese,
the yuzu, the apple and the almond.

Thanks, Catherine.

This cook was definitely
the closest so far.

Anybody could be in the bottom two.

Kylie, could you please
bring us your creation?

[Kylie] I feel confident about my dessert.

I think it's going to be good enough
to put me into the top three.

I just hope it's not
too sweet and too safe.

[Khoo] How do you think you went today?

I'm so glad I got to bring
my Maltese heritage into a dish.

I'm dedicating it to my nana because
I've used flavors that are Maltese,

so I hope she's watching
over me with this today.

[Khoo] Well, let's see if you brought
all your flavors together.

I love the idea of your cake

with the spooky graveyard,
the fondant skull and the rose.

It definitely adds to that
kind of scary feeling.

The cake, for me, it was a lovely kind of

-coffee cake...
-Mmm.

...but I was missing a bit more zinginess,

'cause it's a lot of, you know,
sweetness in that cake.

Just sweetness
on sweetness, unfortunately.

-Okay.
-I thought your date and walnut cake

-was nice and delicious.
-[Kylie] Mmm-hmm.

Where it got lost for me was
the ganache and the buttercream.

-Yeah. Okay.
-[Zumbo] I think they were too sweet.

Needed something, you know,

-like yogurt, lemon or something.
-Yeah. Yeah.

-I think you kept it a bit too safe.
-Yeah.

Even though the judges felt my flavors
were a bit lacking,

I hit the brief,
and I believe that that will keep me safe.

Simon, come on over with your dessert.

[Simon] Everyone's dish is looking,
you know, spectacular.

When you look at mine, like,
"Is this going to be too simple?"

And I don't know if I've done enough
to stay out of the bottom two.

I call this The Skull.

Eat me if you dare.

What happened to his face? [chuckles]

It fell and it cracked on the table,

and I tried to put...
piece it back together.

I think it looks good.

It gives it more character.

Well, it certainly looks frightening.
Let's see what's in his head.

I love your presentation.

Your chocolate skull, it did break,
but you made it work,

and it's a bit ghoulish with the blood

-dripping down there.
-[Simon chuckles]

The cake itself was really moist,
had a lovely flavor,

but I think we need more, you know?

Because, in the past,
you've always surprised us

-with so many different flavors...
-[Simon] Flavors.

...and I think you've just let yourself
down a little bit with this one.

I like the look of your dessert.
I thought, simple. Black, blood, skull.

I liked all your textures in the cake,

but I just felt like the whole thing
together was a bit boring.

-Yeah.
-I think it was a bit too simple.

Coming off the back
of what I've seen you do...

-Yep.
-...I just felt this was going backwards.

It was just cake and icing.

A bit one-dimensional.

I kind of let Rachel and Zumbo down
with my flavors.

Needed to push myself more
and take that risk.

With that type of feedback, yeah,
I'm definitely going into the bottom two.

Dessert makers, for your task,

you created a dessert
fit for Fright Night,

and one person's dessert
stood above the others.

The Dessert of the Day belongs to...

Catherine.

Your dessert was hands-down the best
in terms of flavor and complexity.

Catherine, you're safe.
Please, take a seat.

[Catherine] I realized, you know,
how much I really want to win this,

and being in the Grand Final would be...
You know, it'd be amazing.

And then there were three.

Deciding who goes into
the Zumbo Test was a tough task.

Kylie, your dessert hit the brief
in terms of presentation,

but your cake was too safe,

and it lacked that depth
we were looking for.

Simon, your presentation was great,
but your dessert, it was too simple.

Okay.

Jeff, your creativity was good
and you took a risk with the durian,

but you had too many flavors
and too little texture.

So, who will we send to the Zumbo Test?

Am I going to be safe
or am I going into the bottom two?

It's not a good feeling.

All three of you.

What?

Wow.

We want to find the best,
so we're putting you all to the test.

[sighs] I can't believe it.
All three of us into the Zumbo Test.

[Kylie] I think it's gonna be
a real battle.

Everyone's fighting for their position.

[Simon] Jeff and Kylie
have experienced the Zumbo Test.

They know the pressure.

They have that advantage over me
and I have nothing.

I want to be safe
so I can get into the top three.

Like, I wanna win.

[Khoo] Kylie, Simon and Jeff,
it's make-or-break.

Let's find out what's under the dome.

[gasps]

Oh, wow.

-Wow.
-What is it?

I see these two little
red eyes staring at me.

It's called Eyes on the Mummy...

-[all laugh]
-...and it's truly frightening.

[contestants exclaim]

[Kylie] No way.

Blood starts oozing out of its eyes.

[all laugh]

-That's crazy.
-[Jeff laughs]

He's got a very quirky sense of fright.

Okay, this dessert,
it looks a bit simple, right?

But it has a lot of little elements to it,

-you know?
-[Simon] Mmm.

[Zumbo] You have these
mini macaron shells,

and then there's tempered
white chocolate squares, very thin,

and they're curved.

You know, to create the, obviously,
the mummy's bandages.

And on top of that, we've got pashmak,
which is like a fairy floss,

to give it that cobweb-y,

-sort of mummified look.
-[Kylie] Yeah.

[Zumbo] The blood is strawberry coulis.

[Simon] How many layers?
How many flavors? And...

How many hours
are we going to do this test in? [laughs]

[Zumbo] The layers we have
is a vanilla shortcake,

we have a strawberry chiffon sponge,
and then, in the middle,

we have a vanilla whipped ganache
with fresh strawberries.

Underneath that, there's a caramel
and tonka bean crémeux,

and that's on the top
and it masks all the outside as well.

And then on the top, we have a cream

that's been folded through
with Italian meringues,

and there's a chocolate disk
in there as well.

-[Simon] Oh, yeah. I can see it.
-[Zumbo] The tempered... Yeah.

Those macarons and the chocolate squares
are gonna be the most crucial part.

I'm gonna have to make macarons
for Zumbo, the macaron king.

This is my first Zumbo Test.

If I pass this test, it's gonna show
that, you know, I do have what it takes.

[Khoo] Kylie, Simon and Jeff,

as always, the dessert maker
with the weakest recreation

will be eliminated.

May the best dessert maker win.

Your recipes are at your benches.
Take to your dessert stations.

[Catherine claps and cheers]

Everyone's fighting for their position
in the top three.

I hope my best is good enough,
but time will tell.

Good luck, guys, and make some magic.

You have three-and-a-half hours
on the Factory Clock.

[exhales sharply]

Your time starts now!

[Catherine clapping] Whoo!

I really, terribly, badly, uh,
wanna stay in the competition.

The first thing I'm gonna work on
is my vanilla shortcake.

I'm making sure I get everything
folded through properly.

So, this is my
vanilla sponge cake mixture.

There's two different types
of sponge cake.

I have my vanilla shortcake sponge
in the oven,

and now I'm moving on to
my strawberry chiffon sponge cake.

I hope I'm moving fast enough,
but anyway...

I can't move any faster than I am.

This is gonna be
my strawberry chiffon cake.

Oh, wow. Woo-hoo!
Happy with that.

I want to stay in this competition
to show my family

that, you know, I'm doing it for them.
I'm gonna cook today for them.

Um...

Yeah.

Ah.

I've gotta step up today and stay safe.

It's the beginning of the cook.

You know, I always feel good
at the beginning of a cook.

I've just gotta keep this attitude up
and keep moving.

Now, I'm moving on
to the light and airy chiffon cake.

Beautiful chiffon cake.

How are you going?

-I've just started. [chuckles]
-Your start is important.

I made my first sponge cake
when I was ten.

These dessert makers, they're very even

in terms of what areas they're good at
and what they're not good at.

So, putting them all in the Zumbo Test
is a great leveler.

Getting to the top three is a big deal,

and we want to make sure
only the best get there.

[Jeff] This is the basis for the crémeux.

The sugar melted very quickly
and became caramel.

Now, I've gotta add
this tonka bean-infused cream to it.

Tonka bean, which I love, you know,
it has the very fragrant

almond, vanilla kind of aroma to it.

If you put too much in it...

-Oh.
-...boy. [chuckles]

-[Zumbo] It's overpowering.
-[Khoo] Exactly.

If I don't get these flavors balanced,
that could mean I'm going home.

[Kylie] So, that's my caramel.

I really have to be careful.

If that heat is too high,

it can turn and burn very, very quickly.

[Catherine] Someone's burnt their caramel.

That's burnt.

Ah, I was busy taking my cake out.

In a split-second, my sugar just went.

So, I've gotta...

[chuckling nervously] I've gotta
make some more.

It sets me back a few minutes,
which I need to make it to the top three.

Um... I'm moving on to my ganache now.

Yeah. Where does this gelatin go?

I'm feeling a little stressed,
but I can't let it get on top of me.

-[Zumbo] Hi, Kylie.
-I didn't do that.

Okay, I haven't worked in my gelatin.

I'm gonna have to maybe redo this again.

-I can't work...
-Oh, really?

I can't work my gelatin into this...
Warm it up.

-That's my ganache.
-Yeah.

So, you've made this

-and you haven't put gelatin in?
-Yeah, I haven't...

-Just heat that up.
-[chuckling] Just heat it up? Okay.

-Just trying to rush things a bit here.
-All good. It's all good. Just stay calm.

-Yeah, yeah, yeah. This is it.
-Just think it out, you know?

-"Strong, determined, focused."
-Oh, you got a sign.

-[Zumbo laughs] I love it.
-[Kylie laughs]

Last Zumbo Test,
I did lose all my confidence,

and I'm determined
to not let that happen today.

I really want to achieve perfection
as much as possible.

-Well, good luck. Have fun, yeah? Thanks.
-Thank you. Yeah.

[chuckling] I've got a lot to do!

I've gotta make these macaron shells.

I love making macarons.

Doing a Zumbo macaron is like doing
a Michael Bublé song for Michael Bublé.

You know, there's no pressure... much.

Yeah, these are how
they're supposed to look.

I'm not getting a lot of air bubbles in,
which is good, so that's a good sign.

You want that nice smooth texture on them.

[Kylie] Okay, I'm gonna leave them sit
for 30 minutes.

Getting there. It's getting thicker.

I'm tempering some chocolate.

Time to make my small chocolate squares
that's gonna go around the mummy cake

to give that look of a mummy.

This is the chocolate disc.

I've gotta get it nice and fine.

I have to move on to my vanilla Chantilly.

The Chantilly cream
goes around the cake and on top,

and that's gonna be what holds
all the decorations into place.

I've just put my egg white mixture
into my cream.

It's curdled.

How much... I got time.
I don't have time to remake it.

I've messed up my Chantilly cream.
I am in the worst possible place.

I just don't know how I can keep
myself calm and keep going in this.

[sighs]

-Just redo it. You have time.
-[Kylie] Wow.

-Not really. No.
-Just keep going.

[Simon] Oh, we've got 15 minutes. Wow.

Oh, I'm not gonna get it...
I'm not gonna get it done in, um...

I'm really running out of time
to complete the dessert.

[sighs] Unbelievable.

Unbelievable.

But I'm not going to
let it get on top of me.

I get out my mantra, I read it again,

and it just gives me
the boost that I need.

-That's me today.
-[Catherine] Do it. Do it.

I'm doing it.

This may be my last cook, so I'm
not going to let it get on top of me.

I'm just gonna finish this
and make it happen.

I've got my Chantilly cream
made up and ready to go.

So, I've got all my elements
to make the cake.

I'm just gonna start building it.

Presentation is gonna be really important.

It could be today
where the battle's won or lost.

[Kylie sighs] It's perfect.
I've got the Chantilly really good.

My new Chantilly cream,
it's now nice and smooth.

I'm just not gonna have time
to plate it up.

I'm now pushed to rush
the decorating of my cake.

Really, that's what makes this dish,
is the finish.

[Jeff] So, strawberries go in.

Then we got a layer of crémeux.

I just realized something.

I forgot to put my disk on.

[yelps] Okay. It's really thin.

[Zumbo] Ten minutes to go. Come on, guys!

[softly] I can't get it looking that good
in ten minutes, for crying out loud.

[Simon] It's really, um... fragile.

Presentation is a massive thing
in this competition,

and I wanna stay in this competition.

Time is getting away from me
and I need to decorate this cake,

and I want it to look
exactly how Zumbo had his.

Let's jazz this thing up
and put more chocolate.

Oh, I didn't put
the chocolate ring inside.

[sighs and whispers] Dear me.

I missed my chocolate ring.

This is your last chance, dessert makers.

[Kylie] Oh, no.
Gotta get his eyes painted.

I'm trying to hold my hand steady.
[chuckling] It's hard.

[both] Ten, nine...

[Zumbo, Khoo and Catherine]
Eight, seven, six, five,

four, three, two, one.

-[Khoo] Time's up, guys. Well done!
-[steam whistle blows]

-[Catherine cheers]
-[groans]

I left the macarons
in the oven a little bit.

I should've, uh... Well, I didn't...

I hadn't anywhere
to put them on the bench,

so I just kind of opened the oven door,
and some of them are a little bit crispy.

-Whoa. Kylie, you did it.
-Yeah.

Happy with all of the elements, really,

except for the fact that I've missed out
that chocolate disc.

It would just mean so much
to make the top three.

Kylie, Simon and Jeff,
would you please bring up your desserts?

I am really happy with
what I am presenting them.

[Simon] I haven't been
in the Zumbo Test before.

It was hard.

I wanna be safe.

[Jeff] I'm concerned
that my macarons are dry.

I really don't know what Simon
and Kylie's cakes are like inside.

You kind of hope that there's
something that's not perfect.

Jeff, we'll start with your dessert first.

Jeff, are you happy with your macarons?

Think they're a little bit too crispy.

Yeah, a little bit too long in the...
in the oven.

-Simon, we'll try your dessert next.
-Oof. Okay.

[exhales sharply]

[Simon] Kinda hold my breath
until they finish eating.

It's almost like being at school again
waiting to see the principal

and seeing if you've done something wrong
or you done something right.

Kylie, lucky last,
we'll try your dessert now.

Mine does look a little smaller
than the other two.

I'm not sure why that would be.

Maybe I haven't used
as much of the Chantilly cream.

It's time to critique your desserts
and score them out of ten.

Simon, macarons were good,
the chocolate was nice and thin.

Thank you.

Your layers were great,
the flavors were good.

Really good dessert.

Oh. Thank you. [chuckles]

Kylie, I really think that
you made a good sponge...

-Yeah.
-...but...

you're missing that
one chocolate disc on the inside.

Your cake overall was a little bit smaller

-than everybody else's.
-Mmm-hmm.

I think your chiffon
had deflated a little bit.

Yeah.

[Zumbo] Jeff, your chocolate
was nice and thin.

-The macaron was a bit crunchy for me.
-Yeah.

Macaron, tad dry,

but overall, when you ate everything
together, it was really enjoyable.

Lovely.

Kylie, Simon and Jeff,
it's now time for your scores.

Simon, I'm scoring you...

a nine out of ten.

-Oh. [chuckles]
-[Kylie] Wow.

[Jeff] Wow.

That's fantastic.

Oh.

Wow, that's a massive score.

Simon, I'm scoring you...

an eight out of ten.

Well done. That's such a good score.

Simon, that gives you a total score
of 17 out of 20.

-[Kylie gasps]
-Wow.

And that's the highest score.
You're in our top three.

-[Catherine] Mmm. Yay!
-[laughing] Oh, wow.

-[Khoo] Congratulations.
-Oh, wow. Thank you.

Simon, you can take a seat.

[Simon] What a relief.

I really worked hard in the kitchen today
and it paid off.

[Khoo] Kylie and Jeff.

One of you will survive the competition
and one of you will be going home.

I want to stay in the competition.

Jeff's missed on a few things like I have,
so I've still got a chance.

Kylie, I'm scoring you...

a seven.

Kylie, I'm scoring you...

a seven.

That gives you a total score
of 14 out of 20.

Jeff, I'm scoring you...

an eight.

Jeff,

I'm scoring you...

a seven.

-[whispering] Well done.
-Jeff, congratulations.

-You've made it into the top three.
-Thank you.

My kids and my wife will be
really proud of me still being here.

What an honor.

Unfortunately, Kylie,
you have the lowest score

and you have been eliminated
from the competition.

[breathes deeply]

I think you've got that real knack
to making beautiful cakes.

So, I think you should
keep pursuing your passion

and keep pushing on, yeah?
Keep loving what you do.

Kylie, it's time to depart
the Dessert Factory.

May all your sweet dreams come true.

[all applauding]

It's been the most incredible experience,
being here in the Dessert Factory.

I've learnt not to give up,
just to keep fighting.

I came in here to do my best
and I definitely did my best.