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@soylenmeliydi: Allah'ın vereceği her nasip önce sabrınla imtihan edilir.

Söylenmeliydi
Söylenmeliydi
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Region: TR
Monday 06 April 2026 19:19:23 GMT
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porsukemmi01
Hüseyin :
Allah'ım gözünü seveyim ne olursun şu sınavlardan vazgeç beni sınav etmekten artık vazgeç bitir şu sınavları yarabbim vereceğin nimet zaten harçlık kadar olacak yine hiçbir işe de yaramıyor işte çözüm değil boş ver uğraşma bitir sınavı
2026-04-29 13:49:04
0
iilqar
İlqarrr :
Allah
2026-06-13 07:18:32
0
islami94.0
YsLaM☝️ :
1000 nji like men 👍🏻🇹🇲
2026-06-05 23:18:42
1
selcukceliktr
selcukceliktr :
Amin
2026-04-08 11:29:20
2
evrim.yilamaz
Evrim YILAMAZ :
ALLAH ım amin😊😊😊
2026-05-27 16:36:09
1
guelsen_1988
🍀Gülsen🍀 :
❤️🙏💗
2026-04-07 22:25:41
1
tundjai.halim1
tundjai halim :
👍👍👍
2026-04-07 17:55:33
0
ibrahim.murat.kiz
İbrahim Murat Kızılbay :
amin amin amin amin inşallah amin amin amin
2026-05-14 03:01:55
0
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#اللهم اجعلنا من الصابرين المحتسبين وارزقنا صبرا جميلا وثباتا عند البلاء ورضا بقضائك واغفر لنا وارحمنا برحمتك يا ارحم الراحمين#🤲🏻 #جميع_الدول_العربيه #🤍✨
#اللهم اجعلنا من الصابرين المحتسبين وارزقنا صبرا جميلا وثباتا عند البلاء ورضا بقضائك واغفر لنا وارحمنا برحمتك يا ارحم الراحمين#🤲🏻 #جميع_الدول_العربيه #🤍✨
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It’s that time again… MYSTERY BAG TIME! Milo Cheesecake For the chocolate base: 150g crushed chocolate ripple biscuits 35g melted butter 40g white chocolate For the cheesecake mousse: 80g caster sugar 20ml water 75g egg yolks 600g cream cheese 80g sifted icing sugar 4.5 gelatine sheets 200ml cream 100g melted white chocolate 140g milo For the topping: 125g dark chocolate 125g cream For the whipped ganache: 350g cream 1 vanilla bean 2 gelatine leaves 100g white chocolate 80g milo Method: Prepare the cake tin: Line a 23cm spring-loaded cake tin with greaseproof paper. Make the base: Combine crushed biscuits, melted butter, and white chocolate. Press into the base of the tin. Chill. Prepare the cheesecake mousse: Boil caster sugar and water. Whisk egg yolks separately. Slowly pour syrup over yolks while whisking. Mix until thickened. Blend cream cheese, icing sugar, and melted white chocolate. Heat cream and milo and dissolve gelatine in it. Combine all mixtures. Pour the cheesecake mousse onto the Biscoff base. Smooth the top. Refrigerate until set. For the topping bring the cream to the boil and pour over the chocolate, pour over the set cheesecake and allow to set again. Prepare the whipped ganache: Heat cream with scraped vanilla seeds. Remove from heat. Dissolve gelatine in the hot cream. Pour over white chocolate and milo. Whisk until smooth. Cool to room temperature. Pipe whipped ganache: Remove cheesecake from the tin. Pipe the ganache around the edges. Decorate with milo. Enjoy!
It’s that time again… MYSTERY BAG TIME! Milo Cheesecake For the chocolate base: 150g crushed chocolate ripple biscuits 35g melted butter 40g white chocolate For the cheesecake mousse: 80g caster sugar 20ml water 75g egg yolks 600g cream cheese 80g sifted icing sugar 4.5 gelatine sheets 200ml cream 100g melted white chocolate 140g milo For the topping: 125g dark chocolate 125g cream For the whipped ganache: 350g cream 1 vanilla bean 2 gelatine leaves 100g white chocolate 80g milo Method: Prepare the cake tin: Line a 23cm spring-loaded cake tin with greaseproof paper. Make the base: Combine crushed biscuits, melted butter, and white chocolate. Press into the base of the tin. Chill. Prepare the cheesecake mousse: Boil caster sugar and water. Whisk egg yolks separately. Slowly pour syrup over yolks while whisking. Mix until thickened. Blend cream cheese, icing sugar, and melted white chocolate. Heat cream and milo and dissolve gelatine in it. Combine all mixtures. Pour the cheesecake mousse onto the Biscoff base. Smooth the top. Refrigerate until set. For the topping bring the cream to the boil and pour over the chocolate, pour over the set cheesecake and allow to set again. Prepare the whipped ganache: Heat cream with scraped vanilla seeds. Remove from heat. Dissolve gelatine in the hot cream. Pour over white chocolate and milo. Whisk until smooth. Cool to room temperature. Pipe whipped ganache: Remove cheesecake from the tin. Pipe the ganache around the edges. Decorate with milo. Enjoy!
Te extraño #corazonroto #sentimientos #triste #teextraño #dolor
Te extraño #corazonroto #sentimientos #triste #teextraño #dolor
Messi Hat trick world cup 2026 🥶🇦🇷🔥 #fyp #messi #viral #argentina #tiktok
Messi Hat trick world cup 2026 🥶🇦🇷🔥 #fyp #messi #viral #argentina #tiktok
Xin vía có vk nha 😅🤣😂 @KIMCHI94shop1 @Kimchi94shop2
Xin vía có vk nha 😅🤣😂 @KIMCHI94shop1 @Kimchi94shop2

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