@iamblackwidoff: 😅

iamblackwidoff
iamblackwidoff
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Region: IT
Wednesday 09 April 2025 20:15:35 GMT
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moto_rider4382
💢⚡𝕸𝕺𝕿𝕺_𝕽𝕴𝕯𝕰𝕽⚡💢 :
2025-11-25 10:58:53
113
aaditya_shakya
Aaditya Shakya :
You look Hungarian
2025-06-24 04:48:36
3
lancekramneddaculap
2redass2 :
is it hard to carry that melon?
2025-04-30 07:48:34
162
jax.marron
jaxᡕᠵ᠊ᡃ່࡚ࠢ࠘ ⸝່ࠡࠣ᠊᠆ࠣ࠘ᡁࠣ࠘᠊᠊ࠢ࠘𐡏 :
2026-02-20 16:31:52
1
mr_potter_bu
Mr Potter ✅ :
2025-10-04 06:18:59
256
crazy_cluster
HOW DO I CHANGE NAME :
Hello traveler scrolling down the comments, welcome to simpville
2025-04-10 10:59:49
44
subhonjon_2012
👍 :
2025-12-18 10:14:39
3
wwe_editz58
🩵🇦🇷MESSI🇦🇷🤍 :
Damn
2026-01-27 11:56:38
1
leon123_81
Леон Шрёдер :
2026-01-05 12:09:17
2
mucho_298
MUCHO_🇵🇹 portugal :
🔵+🔴=🟣
2026-01-09 18:55:14
1
cesar_cerinooo
cerinoo :
se asoman y no saludan
2025-10-02 02:39:37
8
_ayshiiee
⋆. 𐙚˚࿔ YESHA 𝜗𝜚˚⋆ :
No need to show up bro
2025-04-13 15:33:51
19
j.l._.l.k
𝔽𝕣𝕖𝕖_𝕖𝕕𝕚𝕥𝕤 :
да видим мы видим
2025-05-07 13:30:23
30
joci0827
Joci0827 :
🇭🇺🇭🇺🙏🏻 iam 100%Hungarian 👊😊
2025-04-09 20:28:03
22
sokanezad6967
мишаня кондиции :
а кто по нации я так и не увидел
2025-09-02 13:59:16
3
kirill72037
KirillS :
2025-09-24 17:34:15
26
maximusofficial1
Max :
я, пожалуй, прокомментирую это хорошее видео
2025-08-31 16:19:03
13
editfootbaloooool
Роналдо2008😈 :
а вы знали что если прокомментировать видео
2025-05-07 15:50:14
11
blitz_fs
Blitz.fs :
i was thinking when will she stop going back 😞
2025-07-22 15:46:14
4
nasvay_chick
NaSvа́ŷ :
мда
2025-09-24 19:35:27
2
nicholas.tan973
Nicholas tan :
is not hard
2025-09-06 10:12:55
2
mmd_theguy
S.O.S :
beautiful thing that i see'd today
2025-08-22 18:23:54
3
iamfloppi1
iamfloppi1 :
Holy boots
2025-11-11 20:20:24
2
To see more videos from user @iamblackwidoff, please go to the Tikwm homepage.

Other Videos

Mystery Bag - Mascarpone Tiramisu meets Brownie in the ultimate dessert mashup 🤤 - Brownie Layer 345g butter, melted 100g cocoa powder 600g sugar 6 eggs 200g plain flour 130g chocolate chips Tiramisu Cream 450g heavy cream 8 egg yolks 300g sugar 40g water 800g mascarpone cheese Additional Ingredients 200ml espresso or strong coffee (cooled) 50ml coffee liqueur (optional) Cocoa powder (for dusting) 100g ladyfinger biscuits Preheat the oven to 175°C and line a rectangular baking pan (approx. 20x30 cm) with baking paper. In a large mixing bowl, mix together the melted butter, sugar, eggs, cocoa powder, flour, and chocolate chips until fully combined. Pour the batter into the prepared pan and bake for 25-30 minutes, or until JUST wobbly in the centre. Allow the brownie to cool completely in the pan. To prepare the tiramisu cream, whip the heavy cream to stiff peaks and set it aside in the fridge. In a small saucepan, combine the sugar and water and heat over medium heat until it reaches 118°C (soft ball stage). In a stand mixer or with a hand mixer, beat the egg yolks on medium speed, then slowly pour the hot sugar syrup into the yolks in a thin, steady stream while continuing to beat. Increase the speed and beat until the mixture is pale, thick, and cool, transfer to a bowl. Beat the mascarpone cheese until smooth, then fold it into the egg yolk mixture until fully incorporated. Gently fold in the whipped cream and chill the tiramisu cream in the fridge until ready to use. To assemble, combine the cooled espresso and coffee liqueur (if using), and quickly dip each ladyfinger biscuit into the mixture. Arrange a single layer of dipped ladyfinger biscuits over the brownie, then spread the tiramisu cream evenly over the biscuits, and pipe on the rest in dollops. Dust with cocoa powder. Refrigerate for at least 6 hours, or overnight, to allow the flavours to meld and set. Before serving, slice into squares or rectangles, and serve chilled.
Mystery Bag - Mascarpone Tiramisu meets Brownie in the ultimate dessert mashup 🤤 - Brownie Layer 345g butter, melted 100g cocoa powder 600g sugar 6 eggs 200g plain flour 130g chocolate chips Tiramisu Cream 450g heavy cream 8 egg yolks 300g sugar 40g water 800g mascarpone cheese Additional Ingredients 200ml espresso or strong coffee (cooled) 50ml coffee liqueur (optional) Cocoa powder (for dusting) 100g ladyfinger biscuits Preheat the oven to 175°C and line a rectangular baking pan (approx. 20x30 cm) with baking paper. In a large mixing bowl, mix together the melted butter, sugar, eggs, cocoa powder, flour, and chocolate chips until fully combined. Pour the batter into the prepared pan and bake for 25-30 minutes, or until JUST wobbly in the centre. Allow the brownie to cool completely in the pan. To prepare the tiramisu cream, whip the heavy cream to stiff peaks and set it aside in the fridge. In a small saucepan, combine the sugar and water and heat over medium heat until it reaches 118°C (soft ball stage). In a stand mixer or with a hand mixer, beat the egg yolks on medium speed, then slowly pour the hot sugar syrup into the yolks in a thin, steady stream while continuing to beat. Increase the speed and beat until the mixture is pale, thick, and cool, transfer to a bowl. Beat the mascarpone cheese until smooth, then fold it into the egg yolk mixture until fully incorporated. Gently fold in the whipped cream and chill the tiramisu cream in the fridge until ready to use. To assemble, combine the cooled espresso and coffee liqueur (if using), and quickly dip each ladyfinger biscuit into the mixture. Arrange a single layer of dipped ladyfinger biscuits over the brownie, then spread the tiramisu cream evenly over the biscuits, and pipe on the rest in dollops. Dust with cocoa powder. Refrigerate for at least 6 hours, or overnight, to allow the flavours to meld and set. Before serving, slice into squares or rectangles, and serve chilled.

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