Dessert Week kicks off the sixth episode of Bake Off this year. By this stage in the competition the tent starts to feel a bit empty; the benches are further away from each other and it is much quieter. This signifies we’re over halfway through the series, and on the home stretch towards the final.

The week begins with a signature challenge of layered meringue cakes (or cakes made of meringue with layers, as ‘expertly’ explained by Noel). Everyone gets busy with their bakes and they all sound pretty good except for David’s spiced meringue cake, which sounds like a bit too much spice for something as delicate as a meringue. Because meringues are so light in texture and flavour, they only need a little bit of added ingredients to make them sing.

Alice is making a Black Forest meringue cake which sounds like a great combination for the layers. Prue isn’t impressed with Priya’s mauve-coloured cream and Rosie has too much chocolate in her cake according to Paul. Henry has a messy cake but it tastes lovely.

Out of all the cakes presented, I love the sound and look of Steph’s cake best. The pairing of white chocolate, raspberry and pistachio is something I use a lot in my own cakes and it’s an absolute cracker of a combination.

Then comes the dreaded technical challenge and we are informed that it is one of the most complex the tent has ever seen. I’m not sure I agree as I remember many crazy technicals over the past ten years of Bake Off! The bakers are asked to make a verrine: a dessert in a glass with layers of mango compote, creamy coconut panna cotta, fresh raspberry jelly, coconut and lime streusel and short sable biscuit. It definitely looks like a tricky dessert with different elements and setting times, but sounds quite delicious.