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nguyenthituyen002
XU KIDS♥️thời trang trẻ em :
K có màu đen hay màu trầm ạ
2025-03-25 16:17:17
2
yen.nguyen161
Yen Nguyen :
Tủ giày này giá nhiêu
2025-06-16 08:44:22
1
00o._.o1
Ark gensis 2 :
Đọc phản hồi toàn 1 sao ko vậy
2025-11-24 06:50:57
1
hoathanh7470
🍀🍀 :
💕💕💕
2025-11-23 05:10:27
1
quocquy110882
Quốc Quý :
🥰
2025-11-13 11:05:52
1
user9181153895721
Mãi nguyễn :
Xin giá
2025-10-13 15:59:01
1
lehoangphuc5902
Lehoangphuc5902 :
Tủ này là nhựa hay sao shop
2025-08-29 08:00:37
1
tuyenhot_79
Tuyển hớt :
Tủ bằng nhựa hay sao ạ
2025-08-27 15:49:59
1
bichphuong794
Bích Phương :
giá bao nhiêu ạ
2025-08-19 14:17:33
1
thuhuong20010
Thu Hương :
😁😁😁
2025-07-20 13:17:51
1
minhminhxu1958
@Minh Xu :
😋
2025-07-19 04:56:15
1
l.thng662
gốm sứ :
🥰
2025-07-10 12:25:49
1
florencespa4
Nguyệt Ánh :
tủ ráp sẳn không
2025-03-15 14:30:07
1
benguyen7710
Be nguyen 🥰🥰🥰🥰🥰 :
🥰
2025-05-26 09:15:41
1
linhbaby91990
Linh Baby :
Vào xem đánh giá toàn 1 sao với 2 sao . Định mua mà xem đánh thì khỏi mua luôn
2025-05-09 09:40:25
1
hl_1979
tùy duyên :
🥰🥰🥰
2025-04-19 19:58:58
1
nguyen.tuan5038
Nguyen Tuan :
Tủ 2 cánh có kg shop
2025-04-01 02:39:08
1
hhhj7452
Việt Cường :
cho anh xin giá
2025-03-31 08:28:26
1
hadong12345
Hà Đồng :
🥰
2025-03-28 08:09:42
1
phulam201610.6.vietnam80
phú lâm đây :
phai tự lắp ạ
2025-03-26 09:09:38
1
anh.ban.nho4
anh ban nho :
xin giá
2025-03-23 06:22:28
1
tha0.nhi
芷妮 nổi loạn >< 🌸 :
2025-04-30 14:43:39
0
linhcherry485
Linh Cherry :
🥰🥰🥰
2025-10-13 13:48:14
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Passion Fruit Pavlova  Meringue 	●	200 g egg whites, about 6 large eggs 	●	300 g granulated sugar 	●	Pinch of salt 	●	1 tbsp lemon juice 	●	20 g cornstarch Mascarpone Cream 	●	250 ml cold heavy whipping cream 	●	100 g mascarpone, cold 	●	1–2 tbsp powdered sugar, to taste 	●	½ tsp vanilla extract, optional Topping ●	Fresh pulp from 4–6 passion fruits Instructions 	1.	Preheat the oven to 220°F (105°C). Line a baking sheet with parchment paper. 	2.	Place the egg whites and salt in a completely clean, dry mixing bowl. Beat until soft peaks form. 	3.	Gradually add the sugar, one tablespoon at a time, while continuing to beat at high speed. Beat for approximately 12–15 minutes, until the meringue is thick, glossy, and holds stiff peaks. Rub a little meringue between your fingers—it should feel smooth, without any sugar crystals. 	4.	Sift in the cornstarch, then add the lemon juice. Mix briefly on low speed, just until combined. Do not overmix. 	5.	Spoon the meringue onto the prepared baking sheet, forming individual pavlovas. Create a small indentation in the center of each one for the cream. 	6.	Bake for 1 hour 30 minutes. Turn off the oven and allow the pavlovas to cool completely inside with the door slightly open. 	7.	To make the cream, whip the cold heavy cream with the powdered sugar until soft peaks form. Add the mascarpone and vanilla, then continue whipping until the cream is thick and holds its shape. Be careful not to overwhip. 	8.	Once the pavlovas are completely cool, top each one with mascarpone cream and spoon fresh passion fruit pulp over the top. Serve immediately after assembling.
Passion Fruit Pavlova Meringue ● 200 g egg whites, about 6 large eggs ● 300 g granulated sugar ● Pinch of salt ● 1 tbsp lemon juice ● 20 g cornstarch Mascarpone Cream ● 250 ml cold heavy whipping cream ● 100 g mascarpone, cold ● 1–2 tbsp powdered sugar, to taste ● ½ tsp vanilla extract, optional Topping ● Fresh pulp from 4–6 passion fruits Instructions 1. Preheat the oven to 220°F (105°C). Line a baking sheet with parchment paper. 2. Place the egg whites and salt in a completely clean, dry mixing bowl. Beat until soft peaks form. 3. Gradually add the sugar, one tablespoon at a time, while continuing to beat at high speed. Beat for approximately 12–15 minutes, until the meringue is thick, glossy, and holds stiff peaks. Rub a little meringue between your fingers—it should feel smooth, without any sugar crystals. 4. Sift in the cornstarch, then add the lemon juice. Mix briefly on low speed, just until combined. Do not overmix. 5. Spoon the meringue onto the prepared baking sheet, forming individual pavlovas. Create a small indentation in the center of each one for the cream. 6. Bake for 1 hour 30 minutes. Turn off the oven and allow the pavlovas to cool completely inside with the door slightly open. 7. To make the cream, whip the cold heavy cream with the powdered sugar until soft peaks form. Add the mascarpone and vanilla, then continue whipping until the cream is thick and holds its shape. Be careful not to overwhip. 8. Once the pavlovas are completely cool, top each one with mascarpone cream and spoon fresh passion fruit pulp over the top. Serve immediately after assembling.

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