Antonio is inching closer to a win with his second Star Baker title on The Great Australian Bake Off.
He may be the youngest baker in the Bake Off shed, but he's somehow managed to take out top spot in "retro week"!
The 16-year-old from Sydney is a whiz with desserts, evidenced by his latest creation: a Tiramisu Bombe Alaska.
The complex recipe consists of a sponge base, an ice cream centre, and a torched meringue on the outside.
Here are Antonio's top tips for each part of his show-stopping cake:
- Soak the sponge! "Being a tiramisu, you definitely don't want a dry sponge," Antonio warns.
- Be careful with egg whites. We all know working with egg whites can be a delicate process, but Antonio's tip is to not fold them too much. "You want it to be a nice, fluffy biscuit," he says.
- Watch temperatures. This is especially important when making gelato. "Make your base, then let it cool down before adding your dry ice," Antonio instructs.
- Cool your meringue. Make sure your merignue is cool before spooning it over your ice cream. Otherwise, it will just melt off.
Read previous Star Baker tips: