@m.bashirganah: #alkalizariya #onthisday #arewa__tiktok #viral #foryou

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Tuesday 09 June 2026 21:05:50 GMT

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Isyaku Adamu :

Allah ya sa kafi haka malam

2026-06-11 09:07:05

6

YahaYa⚘️⚘️⚘️ :

annabi Muhammad

2026-06-10 12:25:49

5

khabbab :

da dadi fa amma

2026-06-12 21:43:29

1

Auwal malumfashi :

amin🙏

2026-06-11 19:05:18

1

maryam :

Allah ya kawa annabi daraja

2026-06-12 16:38:48

1

Salis Ibrahim :

ameen

2026-06-12 23:11:58

0

BASHIR A IDRIS :

sai malam muna tare

2026-06-13 10:30:39

0

Fatima Abdullahi045 :

ihuuu huuu😂🤣🤣

2026-06-11 16:46:11

2

yemi :

Ameen 🙏🙏

2026-06-11 20:00:45

0

policegirl 👮‍♀️👮‍♀️ :

amen Amma de wallahi akwai dadi malan

2026-06-13 11:27:06

0

realahmad1234 :

please tagme next vedio

2026-06-09 21:08:57

1

haleepha@@ :

amin

2026-06-11 19:11:52

0

Abubakarsale1 :

hmmm

2026-06-11 23:54:46

0

ashmar j :

ameeen ameeen ameeen 🤲🤲🤲

2026-06-11 19:14:12

0

ameera :

Ameen mlm

2026-06-11 20:16:50

0

Bab Son GEE :

ihuuuu huu

2026-06-11 17:59:28

0

kabiroulauali46 :

gaskiyane

2026-06-09 21:09:31

0

@ajaram2000 :

malam namu much love 🥰🥰🥰

2026-06-11 18:05:43

0

mustafah abdullahi :

amin

2026-06-10 22:12:36

0

kabiroulauali46 :

ameen

2026-06-09 21:09:43

0

Ismaghuil Abdoulaye 197,10 :

amin malam

2026-06-11 18:09:25

0

Hussaini :

ameen

2026-06-10 20:01:56

0

Valverde🤴🤴 :

Badai daɗi bah

2026-06-11 20:25:17

0

na manzon Allah :

kai malam dawa da wake fa duniya ne

2026-06-12 20:40:29

0

Kuryancy__Boy :

kai mlm

2026-06-10 14:41:25

0

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This Lemon-Berry Sheet Pan Trifle is sweet, zesty and perfect for sharing. 🍋🫐 Meringue 7 egg whites, at room temperature ¼ teaspoon cream of tartar 1½ cups granulated sugar 1 teaspoon pure vanilla extract Topping 1½ cups heavy cream ½ cup powdered sugar 1 teaspoon pure vanilla extract 8 ounces strawberries, quartered 6 ounces raspberries 6 ounces blackberries 8 ounces blueberries ⅓ cup confectioners’ sugar Zest and juice of 1 lemon Lemon zest, as needed for finishing Directions: 1. MAKE THE MERINGUE: Preheat the oven to 275°F. Line two baking sheets with parchment. 2. In the bowl of an electric mixer fitted with the whip attachment, whip the egg whites and cream of tartar on low speed until foamy, about 2 minutes. 3. Raise the speed to medium and gradually add the sugar, whipping to stiff peaks, 7 to 8 minutes. Do not over whip; the egg whites should look soft and smooth, not clumpy or dry. 4. Add the vanilla extract and mix to combine. Using two spoons, dollop mounds of meringue onto the prepared sheets. The meringue scoops should be about a heaping ¼ cup, but you don’t need to be precise. Leave at least 1½ inches between each dollop. 5. Transfer the baking sheets to the oven and reduce the temperature to 225°F. Bake until the meringues are firm and set, about 1 hour and 15 minutes. Turn off the oven and leave the meringues to cool completely (and continue drying), another 2 hours. 6. Carefully remove the meringues from the parchment and place them on a baking sheet. 7. MAKE THE TOPPING: In the bowl of the electric mixer, whip the cream, confectioners’ sugar and vanilla extract to medium peaks. 8. In a medium bowl, toss the strawberries, raspberries, blackberries and blueberries with the sugar, lemon juice and zest to combine. Let sit for 10 minutes. 9. To serve, dollop the cream topping all over the meringues. Arrange the berries in an even layer, garnish with more lemon zest and serve immediately. #lemon #berry #trifle #sheetpanrecipes #meringue #dessert

This Lemon-Berry Sheet Pan Trifle is sweet, zesty and perfect for sharing. 🍋🫐 Meringue 7 egg whites, at room temperature ¼ teaspoon cream of tartar 1½ cups granulated sugar 1 teaspoon pure vanilla extract Topping 1½ cups heavy cream ½ cup powdered sugar 1 teaspoon pure vanilla extract 8 ounces strawberries, quartered 6 ounces raspberries 6 ounces blackberries 8 ounces blueberries ⅓ cup confectioners’ sugar Zest and juice of 1 lemon Lemon zest, as needed for finishing Directions: 1. MAKE THE MERINGUE: Preheat the oven to 275°F. Line two baking sheets with parchment. 2. In the bowl of an electric mixer fitted with the whip attachment, whip the egg whites and cream of tartar on low speed until foamy, about 2 minutes. 3. Raise the speed to medium and gradually add the sugar, whipping to stiff peaks, 7 to 8 minutes. Do not over whip; the egg whites should look soft and smooth, not clumpy or dry. 4. Add the vanilla extract and mix to combine. Using two spoons, dollop mounds of meringue onto the prepared sheets. The meringue scoops should be about a heaping ¼ cup, but you don’t need to be precise. Leave at least 1½ inches between each dollop. 5. Transfer the baking sheets to the oven and reduce the temperature to 225°F. Bake until the meringues are firm and set, about 1 hour and 15 minutes. Turn off the oven and leave the meringues to cool completely (and continue drying), another 2 hours. 6. Carefully remove the meringues from the parchment and place them on a baking sheet. 7. MAKE THE TOPPING: In the bowl of the electric mixer, whip the cream, confectioners’ sugar and vanilla extract to medium peaks. 8. In a medium bowl, toss the strawberries, raspberries, blackberries and blueberries with the sugar, lemon juice and zest to combine. Let sit for 10 minutes. 9. To serve, dollop the cream topping all over the meringues. Arrange the berries in an even layer, garnish with more lemon zest and serve immediately. #lemon #berry #trifle #sheetpanrecipes #meringue #dessert

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