@1maryrosee4:

Mary

Open In TikTok:

Region: PH

Saturday 04 April 2026 07:24:54 GMT

52939

6911

94

221

Music

Download

No Watermark .mp4 (1.37MB) No Watermark(HD) .mp4 (1.37MB) Watermark .mp4 (0MB) Music .mp3

Comments

when i was your man :

paisa po

2026-04-04 09:51:48

3

jeraldsalvador525 :

hi Mary rose

2026-05-13 22:30:08

0

what a beyu :

Ang Ganda mo🥰

2026-04-04 09:18:56

2

ELLY Gutierrez 123 :

2026-04-04 07:27:27

2

rod :

himosa🥰

2026-04-04 08:01:24

2

🇵🇭🧡Jhen Hernando🧡🇵🇭 :

idol talaga💐💐😍😍💘💘

2026-04-04 07:28:36

2

rafraf :

iksi nang short🥹😞

2026-04-04 21:19:25

0

Aldaser Allama :

galing mo ate

2026-05-21 02:11:06

0

denden :

cute talaga🥰

2026-05-21 10:50:36

0

paldo naman tayo .#"!$#@ :

ang ganda nyo po talaga

2026-04-04 14:30:38

1

Glen :

hi idol

2026-04-04 07:28:45

2

Ejay :

may nanalo na

2026-04-04 13:15:58

1

Albert :

galing😘😘😘

2026-04-04 07:28:44

2

. :

w energy naman po

2026-04-04 10:45:34

2

Mr.angelshop :

hi po

2026-04-04 14:53:05

1

Unknown bloodline :

pretty

2026-04-04 11:29:36

1

Albert :

pa follow back

2026-04-04 12:46:19

1

volumefire :

diman namansin ay 😳

2026-05-05 03:10:18

0

JUL PLAYS🤞 :

waiting sa notice😊

2026-05-08 12:27:13

0

🎱Aurel🎱 :

daming lumabas sakin😅😅😅

2026-05-28 02:34:14

0

Ban James van andamon Tribunal :

kagwpa jd akong crush oi

2026-05-12 12:57:04

0

Andrei Evangelio :

ano name mo sa fb add kita

2026-05-11 03:57:17

0

REHAZ Jerico :

ganda

2026-05-13 15:37:27

0

potato :

cute🥰

2026-04-05 19:59:53

0

To see more videos from user @1maryrosee4, please go to the Tikwm homepage.

Other Videos

Nhưng mà khó...#tamtrang #thuong150301 #nhacbuon

Nhưng mà khó...#tamtrang #thuong150301 #nhacbuon

OUR fyp last December 😭 || #neymar #fyp #edit #football #viral #brazil #barcelona #psg

OUR fyp last December 😭 || #neymar #fyp #edit #football #viral #brazil #barcelona #psg

back @⏝TOoR🚬

back @⏝TOoR🚬

Kỉ niệm của Nếp 8th+ tuổi #embedangyeu #nep #phanthiet

Kỉ niệm của Nếp 8th+ tuổi #embedangyeu #nep #phanthiet

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.

About

Robot
API

Legal

Privacy Policy