It's dessert week, where the bakers will be making items suitable for the end of meal. They have two and three-quarter hours each to make a pavlova for the signature. They are given free reign on flavors and decorations, the finished product which must have the pavlova characteristics of a crispy exterior and pillowy interior. They are given ninety minutes for the technical, in which each is to make four individual serving sticky toffee puddings, accompanied by the sticky toffee sauce, triangular tuiles, and a crème Anglaise. And they have four and half hours each to make a multi-layered dessert wrapped in a decorative imprimé joconde sponge, the interior for which they have a variety of options. Those interior components need to be set (especially risky with things like jellies, mousses or bavarois) i.e. the joconde wrap should not be the only thing holding the interior together.
—Huggo