@mohamed_lalaby_ka_prince: #leprincedelalabyjunior

🇨🇬MOHAMEDLALABY KA PRINCE 🔷

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Region: ML

Sunday 08 June 2025 11:02:01 GMT

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Comments

Web-Marketeur :

on bouillie ou on laisse comme ça dans l'eau?

2025-10-20 11:55:23

0

Chirifi madou Haïdara :

gingembre+nanayé avec 4 litres d'eau pour le faire jus et tu consomme sa pendant 21 jours 3 vers du thé matin midi soir

2026-03-11 14:23:35

5

Chacha 2311 💖🥰 :

La voix de son père 🥰

2026-06-16 14:49:21

4

jordan@ :

c'est quoi djemeré svp

2026-02-03 09:39:08

0

KJ.GANG;🇪🇸🇲🇱CAMARA :

2026-07-28 21:00:09

0

fd fofana la batente :

merci beaucoup longue vie à vous 🥰🥰🥰

2025-08-15 21:54:37

0

bayo daouda :

c'est vrai sa ?

2025-08-31 14:57:06

0

RIKI LE LEADER :

pendant combien de temps ?

2025-12-17 17:53:44

0

fd fofana la batente :

merci

2025-08-15 21:54:18

0

Baba yégoman :

yamakou 2 killo nanayé 2000 f tu mix et tu filtre le jus 3 verre de thé matin et soir en 21 jours

2026-04-21 09:04:18

0

MESSKA 666 :

👍👍👍

2025-06-08 11:06:47

1

stone.booba :

🥰🥰🥰

2025-06-08 11:07:39

1

bachir bachirou coulibaly :

💗

2025-06-08 14:40:35

1

Bemba Tounkara ben :

💚💚💚

2026-01-28 15:46:24

0

ZIKIRI FOUSEINY KANTA :

❤️❤️❤️

2026-06-17 13:06:07

0

Bemba Tounkara ben :

❤❤❤

2026-01-28 15:46:25

0

Salif Soro :

🥰

2026-03-23 19:29:43

0

Mica Love :

🤭

2026-05-12 22:26:16

0

ibrahime sydibe :

🥰🥰🥰

2026-05-25 13:15:28

0

Malik Kamité :

🥰🥰🥰

2026-08-30 21:15:23

0

Karim Ouattara :

👍

2026-08-31 22:05:49

0

oumar cissé :

🥰

2026-01-04 00:38:50

0

Yaya Diallo :

🥰

2025-12-31 14:59:28

0

ABDOUL FATAHOU ZOROME :

🥰

2025-12-23 00:02:25

0

kalillemilliardai :

🥰🥰🥰🥰♥♥♥♥🥰🥰🥰

2025-06-08 13:32:30

0

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ULTRA-CREAMY TIRAMISU CAKE ☕️🤎 A layered tiramisu cake featuring an ultra-soft sponge cake soaked in coffee, a light and smooth mascarpone cream, and a generous dusting of cocoa powder 😍 The perfect dessert for tiramisu lovers ! INGREDIENTS: For an 18 cm round cake pan — 8 to 10 servings For the sponge cake: * 4 eggs, at room temperature * 120 g sugar * 120 g flour * 4 g baking powder * 1 tsp vanilla extract * 1 pinch of salt For the coffee syrup: * 100 ml coffee * 15 g sugar For the mascarpone cream: * 350 g mascarpone, well-chilled * 250 ml heavy whipping cream (30–35% fat), well-chilled * 60 g sugar * 1 tsp vanilla extract For the decoration: * Unsweetened cocoa powder RECIPE: Prepare the sponge cake: 1. Preheat the oven to 170°C (338°F) using the static (conventional) setting. 2. Whisk the eggs and sugar for 8 to 10 minutes, until the mixture is very pale, frothy, and has increased significantly in volume. 3. Sift together the flour, baking powder, and the pinch of salt. 4. Gently fold the dry ingredients into the mixture using a spatula, lifting the batter to maintain its volume. 5. Add the vanilla and mix in gently. 6. Pour the batter into an 18 cm cake pan lined with parchment paper. 7. Bake for approximately 30 to 35 minutes. Check for doneness using a toothpick; it should come out dry. 8. Allow to cool completely before removing from the pan and slicing the sponge cake horizontally into 2 equal discs. Prepare the coffee syrup: 1. Brew a very strong coffee. 2. Add the sugar and stir until dissolved. 3. Let it cool completely. 4. Using a brush or a spoon, lightly moisten the sponge cake discs—be careful not to soak them. Prepare the mascarpone cream: 1. Briefly whisk the mascarpone to soften it. 2. Add the cold heavy cream, powdered sugar, and vanilla. 3. Whisk gradually until the mixture becomes a thick, smooth, and firm cream that holds its shape well on the whisk. Assemble the cake: 1. Place the first sponge cake disc on a cake board or serving platter. 2. Moisten it with the coffee syrup and spread a generous layer of the mascarpone cream over it. 3. Place the second disc on top, moisten it lightly, and add another layer of cream. 4. If desired, cover the top and sides with a thin layer of the cream, then smooth it out using a spatula. 5. Pipe large dollops of the cream over the entire surface of the cake and dust generously with unsweetened bitter cocoa powder. Refrigerate the cake for at least 1 hour to chill it and help the cream firm up. For cleaner slices, it is best to let the cake rest for several hours. Keep the cake refrigerated until ready to serve, as the mascarpone cream is perishable ! #Tiramisu #cake #baking #tiramisucake #autumnrecipes

ULTRA-CREAMY TIRAMISU CAKE ☕️🤎 A layered tiramisu cake featuring an ultra-soft sponge cake soaked in coffee, a light and smooth mascarpone cream, and a generous dusting of cocoa powder 😍 The perfect dessert for tiramisu lovers ! INGREDIENTS: For an 18 cm round cake pan — 8 to 10 servings For the sponge cake: * 4 eggs, at room temperature * 120 g sugar * 120 g flour * 4 g baking powder * 1 tsp vanilla extract * 1 pinch of salt For the coffee syrup: * 100 ml coffee * 15 g sugar For the mascarpone cream: * 350 g mascarpone, well-chilled * 250 ml heavy whipping cream (30–35% fat), well-chilled * 60 g sugar * 1 tsp vanilla extract For the decoration: * Unsweetened cocoa powder RECIPE: Prepare the sponge cake: 1. Preheat the oven to 170°C (338°F) using the static (conventional) setting. 2. Whisk the eggs and sugar for 8 to 10 minutes, until the mixture is very pale, frothy, and has increased significantly in volume. 3. Sift together the flour, baking powder, and the pinch of salt. 4. Gently fold the dry ingredients into the mixture using a spatula, lifting the batter to maintain its volume. 5. Add the vanilla and mix in gently. 6. Pour the batter into an 18 cm cake pan lined with parchment paper. 7. Bake for approximately 30 to 35 minutes. Check for doneness using a toothpick; it should come out dry. 8. Allow to cool completely before removing from the pan and slicing the sponge cake horizontally into 2 equal discs. Prepare the coffee syrup: 1. Brew a very strong coffee. 2. Add the sugar and stir until dissolved. 3. Let it cool completely. 4. Using a brush or a spoon, lightly moisten the sponge cake discs—be careful not to soak them. Prepare the mascarpone cream: 1. Briefly whisk the mascarpone to soften it. 2. Add the cold heavy cream, powdered sugar, and vanilla. 3. Whisk gradually until the mixture becomes a thick, smooth, and firm cream that holds its shape well on the whisk. Assemble the cake: 1. Place the first sponge cake disc on a cake board or serving platter. 2. Moisten it with the coffee syrup and spread a generous layer of the mascarpone cream over it. 3. Place the second disc on top, moisten it lightly, and add another layer of cream. 4. If desired, cover the top and sides with a thin layer of the cream, then smooth it out using a spatula. 5. Pipe large dollops of the cream over the entire surface of the cake and dust generously with unsweetened bitter cocoa powder. Refrigerate the cake for at least 1 hour to chill it and help the cream firm up. For cleaner slices, it is best to let the cake rest for several hours. Keep the cake refrigerated until ready to serve, as the mascarpone cream is perishable ! #Tiramisu #cake #baking #tiramisucake #autumnrecipes

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