Sumayah: "I'm putting toasted rice powder into my meringue mix. It's normally used in Thai cuisine to thicken soups, but the flavor is really nice."

Sumayah: "For my filling, there is some honey, tarragon, pomegranate molasses and some cloves. I'm going to cook my apricot pieces in here. I just get random ideas. I just thought it would go nicely.

Voice-over: "Aiming to impress again. Samaya's packing in complex flavors. A walnut praline along with pomegranate cream and apricots poached in tarragon and honey will sit in meringue nests flavoured with cardamom and toasted rice powder."

Paul Hollywood: "This sounds interesting. It sounds really unusual. I mean, you're doing quite a lot in this."

Sumayah: "It's about getting the balance of flavors right. I had to tweak it quite a lot."

Gill: "I'm making peachy custard. If you're looking for cutting edge modern cuisine, you're in the wrong place. When I was little, I always used to go to my great Auntie Amy's and she had this marvellous ice cream shop near her. And my favorite one was Peach Melba. Just don't see it anywhere."

Voice-over: "Gill's meringue nest will be topped with peach roses and fresh raspberries. Inside, a raspberry coulis and chantilly cream will be paired with a sweet crema made from tinned peaches."

Voice-over: "With almond flavored meringue nests filled with orange curd, mascarpone amaretto cream and plum compote. Georgie is paying homage to a family favorite."

Georgie: "Mine are based on my aunties recipes. It's called Auntie Meryl's Marzipan Plums, but there's no marzipan in there. But you get that marzipan flavor from the amaretto."

Voice-over: "Illyin's meringues will have all the classic pina colada flavors. Pineapple, lime, and a non alcoholic rum, along with coconut in both her fillings and meringue nests."

Judge: "How are you going to make the meringue coconutty?"

Illyin: "The meringue has desiccated coconut in it and you get a really nice kind of crunch in the meringue and then the flavor also comes through from that."

Dylan: "I bake my meringues in a mold (mould). I've practiced it loads of times, but every time they crack, someone wise would probably change the idea. But I'm just going to keep trying!"

Voice-over: "If his plan succeeds, Dylan's meringue nests will take the form of coconut shells filled with coconut bavarois and topped with rum soaked Genoese sponge."

Our version of Dylan's coconut meringue nest is here.

Christiaan: "I am making a rose water meringue. You don't want to add too much because very easily it gets like, quite salty and a risky flavor. But I've done it at home, so why would it not work here?"

Voice-over: "To contrast the highly floral rose water, Cristiaan is opting for walnut praline, cherry jam and chantilly cream in his elaborate meringues."