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@fute7158: Erling Haaland leading Norway in a “Viking Row” celebration after beating Senegal#norway #haaland

fute7158
fute7158
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Region: US
Tuesday 23 June 2026 03:07:52 GMT
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illiahuper
illiahuper :
2026-06-23 04:30:20
4
crahmaan.bashir
yelko 123 :
2026-06-23 08:43:15
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xxx_xxn67
xxx_xxn67 :
My captain
2026-06-23 08:55:30
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sno_balls_in_paradise
Sno-Balls in Paradise :
❤️❤️❤️
2026-06-23 11:40:11
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HAZELNUT DESSERTS (NO BAKE) #food #recipe #hazelnuts #dessert #chocolate #nobake #fy #fyp COOKIE MIXTURE 500 g mascarpone 250 g hazelnut spread 35 g roasted hazelnuts 75 g chocolate cookies (chopped) 125 g tea biscuits (chopped) BASE tea biscuits milk TOPPING 125 ml heavy cream 125 g dark chocolate 20 g roasted hazelnuts GARNISH hazelnut cream hazelnut bonbons --- Place the mascarpone and hazelnut spread in a bowl and mix until smooth. Scoop out 100 grams of the mixture and set it aside. Add the roasted hazelnuts, chopped chocolate cookies, and chopped tea biscuits to the remaining mixture. Mix well. Briefly dip the tea biscuits in milk and arrange them in a single layer on the bottom of a springform pan. Spread the reserved 100 grams of mixture over the biscuit layer and smooth it out. Spoon the cookie mixture on top and spread it evenly. Heat the cream until just below boiling. Remove from the heat and add the dark chocolate. Let it sit for 1 minute, then stir until smooth. Let it cool slightly, then stir in the roasted hazelnuts. Pour the ganache over the cookie mixture and refrigerate the dessert, covered, for several hours to set. Cut into pieces and garnish with lines of hazelnut cream and pieces of hazelnut bonbons.
HAZELNUT DESSERTS (NO BAKE) #food #recipe #hazelnuts #dessert #chocolate #nobake #fy #fyp COOKIE MIXTURE 500 g mascarpone 250 g hazelnut spread 35 g roasted hazelnuts 75 g chocolate cookies (chopped) 125 g tea biscuits (chopped) BASE tea biscuits milk TOPPING 125 ml heavy cream 125 g dark chocolate 20 g roasted hazelnuts GARNISH hazelnut cream hazelnut bonbons --- Place the mascarpone and hazelnut spread in a bowl and mix until smooth. Scoop out 100 grams of the mixture and set it aside. Add the roasted hazelnuts, chopped chocolate cookies, and chopped tea biscuits to the remaining mixture. Mix well. Briefly dip the tea biscuits in milk and arrange them in a single layer on the bottom of a springform pan. Spread the reserved 100 grams of mixture over the biscuit layer and smooth it out. Spoon the cookie mixture on top and spread it evenly. Heat the cream until just below boiling. Remove from the heat and add the dark chocolate. Let it sit for 1 minute, then stir until smooth. Let it cool slightly, then stir in the roasted hazelnuts. Pour the ganache over the cookie mixture and refrigerate the dessert, covered, for several hours to set. Cut into pieces and garnish with lines of hazelnut cream and pieces of hazelnut bonbons.
almeja con forma de miembro# exquisitez asiática
almeja con forma de miembro# exquisitez asiática

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