@dayar.dareen.wata: jamacad waayo arga

da'yar-dareen_wata
da'yar-dareen_wata
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Friday 12 July 2024 10:27:16 GMT
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artan.hassan.ali
godane :
hayee
2024-07-13 11:27:28
0
liqe77
Durkiye :
𝙘𝙖𝙨𝙝𝙖𝙧𝙠𝙖 𝙣𝙞𝙣𝙠𝙪 𝙗𝙖𝙧𝙖𝙮 𝙣𝙤 𝙨𝙝𝙚𝙚𝙜 𝙙𝙚𝙚
2024-07-12 18:06:43
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mirdhayyy.mudeyy
M¡rdhaYyy mudeyy🖤 :
hayeee🥰🥰🥰🥰
2024-07-12 12:32:50
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cabdi7612
cabdi mahad cali :
😁😁😁
2024-07-12 12:10:04
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Today’s kitchen: No Bake Hazelnut Dessert #tiktokfood #Recipe #food #hazelnut #nobake #dessert #fy #fyp  CREAM ▫️250 gr mascarpone ▫️40 gr granulated sugar ▫️8 gr vanilla sugar (1 tbsp) ▫️16 gr whipping cream stabilizer (2 packets) ▫️100 gr hazelnut spread ▫️400 ml unwhipped heavy cream TO SERVE ▫️tea biscuits FILLING ▫️hazelnut bars (2 bars) GARNISH ▫️whipped cream ▫️hazelnut spread ▫️30 gr chopped hazelnuts Place the mascarpone, sugar, vanilla sugar, and whipping cream stabilizer in a deep bowl. Mix for 1 minute. Add the hazelnut spread and continue mixing until well combined. Gradually add the unwhipped heavy cream, mixing until the mixture becomes firm. Set aside. Line a dish or tray with plastic wrap. Place the tea biscuits in 3 rows of 4 on the wrap. Spread a portion of the cream mixture evenly over the biscuits. Then, add another row of tea biscuits on both the right and left sides, and place a row of chocolate in the middle. Pipe an extra layer of cream over the entire dessert and spread it evenly (reserve some cream for garnishing and keep it in the refrigerator). Using the plastic wrap, fold the dessert into a triangular shape and press the sides firmly together. Cover the outside of the hazelnut dessert completely with the remaining cream. Place the dessert in the refrigerator and let it set for a few hours, preferably overnight, to allow the flavors to meld. For garnishing, drizzle some hazelnut spread on top of the dessert. Add a long dollop of whipped cream and sprinkle with chopped hazelnuts. Bismillah, enjoy!
Today’s kitchen: No Bake Hazelnut Dessert #tiktokfood #Recipe #food #hazelnut #nobake #dessert #fy #fyp CREAM ▫️250 gr mascarpone ▫️40 gr granulated sugar ▫️8 gr vanilla sugar (1 tbsp) ▫️16 gr whipping cream stabilizer (2 packets) ▫️100 gr hazelnut spread ▫️400 ml unwhipped heavy cream TO SERVE ▫️tea biscuits FILLING ▫️hazelnut bars (2 bars) GARNISH ▫️whipped cream ▫️hazelnut spread ▫️30 gr chopped hazelnuts Place the mascarpone, sugar, vanilla sugar, and whipping cream stabilizer in a deep bowl. Mix for 1 minute. Add the hazelnut spread and continue mixing until well combined. Gradually add the unwhipped heavy cream, mixing until the mixture becomes firm. Set aside. Line a dish or tray with plastic wrap. Place the tea biscuits in 3 rows of 4 on the wrap. Spread a portion of the cream mixture evenly over the biscuits. Then, add another row of tea biscuits on both the right and left sides, and place a row of chocolate in the middle. Pipe an extra layer of cream over the entire dessert and spread it evenly (reserve some cream for garnishing and keep it in the refrigerator). Using the plastic wrap, fold the dessert into a triangular shape and press the sides firmly together. Cover the outside of the hazelnut dessert completely with the remaining cream. Place the dessert in the refrigerator and let it set for a few hours, preferably overnight, to allow the flavors to meld. For garnishing, drizzle some hazelnut spread on top of the dessert. Add a long dollop of whipped cream and sprinkle with chopped hazelnuts. Bismillah, enjoy!

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