Alison Hammond: " Okay, Paul would like you to bake a chocolate and raspberry roulade. Your roulade must be rolled perfectly to form a chantilly swirl, and then decorated with piped cream and fresh raspberries."

(Behind the scenes ...)

 

Prue Leith: "Paul, chocolate roulade. I absolutely love it."

Paul Hollywood: "It's one of my favorites, too. It's like a swiss roll. But swiss roll uses flour, whereas a roulade doesn't. So what's in this is meringue. Now, the secret is not to just throw all the meringue in and mix it up, because you'll lose all the air and you'll end up with a. very, very thin roulade."

Paul Hollywood: "Now, we haven't given them the times for the baking. That's around 22 minutes. If they bring it out too early, it's not going to be baked enough. They take it out too late, it's going to be bone dry."

Paul Hollywood: "Now, when they bring it out, the roulade has to cool before they add the cream. So otherwise the cream will just spew out and it'll just be a mess."

Prue Leith: "The lovely thing about roulade, because it's flourless, it is soft, it's almost like a mousse. It's delicious. I'd be surprised if we get four perfect roulades, but I bet you we get four that taste good. There are very few ingredients. They're all delicious. Shove them all together. Lovely."