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@nquinclothes2: #aothun #aocotru #xuhuongtiktok #viral #trending

Nquin Clothing
Nquin Clothing
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Saturday 07 March 2026 11:52:33 GMT
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nquin.jean
nquin.jean :
Áo xinh đẹp lắm nha
2026-03-07 16:51:22
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MINI CHARLOTTE STRAWBERRY DESSERTS (NO BAKE) STRAWBERRY SAUCE 250 g strawberries 100 g granulated sugar CREAM 250 g mascarpone 8 g whipped cream stabilizer (or 1/2 tsp cornstarch) 8 g vanilla sugar (or 1/2 tsp extract) 50 g powdered sugar 200 ml heavy cream FILLING fresh strawberries, cut into pieces COATING ladyfingers 100 ml milk Wash the strawberries (250 g) and cut them into pieces. Add the strawberries and granulated sugar to a pan over medium heat. Bring the mixture to a boil and let the strawberry sauce simmer for 5–7 minutes until it thickens. Stir regularly. Remove the pan from the heat and allow the strawberry sauce to cool completely. Add the mascarpone, whipped cream stabilizer, vanilla sugar, and powdered sugar to a deep bowl. Mix for 1 minute. Gradually add the heavy cream and mix until firm and stiff. Wash the fresh strawberries for the filling, cut them into small pieces, and pat them dry. Transfer the mascarpone into a piping bag and place the cooled strawberry sauce into a separate piping bag. Cut the ladyfingers in half. Briefly dip each ladyfinger into the milk and line the sides of the cake ring with the ladyfingers. Then cover the bottom with ladyfingers as well. Repeat the process if needed. Add a layer of cream to the base and spread a layer of strawberry sauce over it. Sprinkle the chopped fresh strawberries on top and add another layer of cream. Finish the top with extra strawberry sauce and garnish with pieces of fresh strawberries. Pipe some strawberry sauce on top if desired. Cover the strawberry desserts and let them set overnight in the refrigerator.
MINI CHARLOTTE STRAWBERRY DESSERTS (NO BAKE) STRAWBERRY SAUCE 250 g strawberries 100 g granulated sugar CREAM 250 g mascarpone 8 g whipped cream stabilizer (or 1/2 tsp cornstarch) 8 g vanilla sugar (or 1/2 tsp extract) 50 g powdered sugar 200 ml heavy cream FILLING fresh strawberries, cut into pieces COATING ladyfingers 100 ml milk Wash the strawberries (250 g) and cut them into pieces. Add the strawberries and granulated sugar to a pan over medium heat. Bring the mixture to a boil and let the strawberry sauce simmer for 5–7 minutes until it thickens. Stir regularly. Remove the pan from the heat and allow the strawberry sauce to cool completely. Add the mascarpone, whipped cream stabilizer, vanilla sugar, and powdered sugar to a deep bowl. Mix for 1 minute. Gradually add the heavy cream and mix until firm and stiff. Wash the fresh strawberries for the filling, cut them into small pieces, and pat them dry. Transfer the mascarpone into a piping bag and place the cooled strawberry sauce into a separate piping bag. Cut the ladyfingers in half. Briefly dip each ladyfinger into the milk and line the sides of the cake ring with the ladyfingers. Then cover the bottom with ladyfingers as well. Repeat the process if needed. Add a layer of cream to the base and spread a layer of strawberry sauce over it. Sprinkle the chopped fresh strawberries on top and add another layer of cream. Finish the top with extra strawberry sauce and garnish with pieces of fresh strawberries. Pipe some strawberry sauce on top if desired. Cover the strawberry desserts and let them set overnight in the refrigerator.

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