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@kubras_kitchen10:

kubras_kitchen10
kubras_kitchen10
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Thursday 25 June 2026 16:00:38 GMT
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ya_hussein__313
Ya Hussein :
😭😭😭😭🖤🖤🖤🤲🤲🤲
2026-06-26 01:35:32
0
zamiri835
zamiri835 :
کدام شهر بوده؟
2026-06-25 21:12:44
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tig90909
A.🐅 :
یا حسین ❤️❤️
2026-06-25 20:23:57
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chefkoch120
غذاهای لذیذ :
لبیک یا حسین غریب
2026-06-25 21:46:35
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sayed.sarwar.shah5
Sayed Sarwar shahzad :
❤️❤️❤️
2026-06-25 21:51:33
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mohammad16544
Mohammad :
🥰🥰🥰🥰🥰
2026-06-25 18:18:50
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hussainhamid02
ATAYEE Électrique à Lyon 69 :
🥰🥰🥰🥰🥰🥰🥰🥰🥰🥰🥰🥰🥰🥰🥰🥰🥰🥰🥰🥰🥰
2026-06-25 16:58:38
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abbas.khanipur
Abbas khanipur :
👌👌👌
2026-06-25 22:51:45
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Em entrevista à CNN Brasil, Liam Neeson contou como foi a experiência de trabalhar ao lado de Pamela Anderson nas gravações de “Corra que a Polícia Vem Aí”. 🚔🎬 Os companheiros de longa recentemente anunciaram que agora formam um casal, e Neeson teceu elogios a performance e comportamento da atriz em set. 💻 A entrevista completa já está disponível no site! #CNNPop #LiamNeeson #PamelaAnderson #CorraQueAPoliciaVemAi
Em entrevista à CNN Brasil, Liam Neeson contou como foi a experiência de trabalhar ao lado de Pamela Anderson nas gravações de “Corra que a Polícia Vem Aí”. 🚔🎬 Os companheiros de longa recentemente anunciaram que agora formam um casal, e Neeson teceu elogios a performance e comportamento da atriz em set. 💻 A entrevista completa já está disponível no site! #CNNPop #LiamNeeson #PamelaAnderson #CorraQueAPoliciaVemAi
اللهم في هذه الجمعة يارب 26.6.2026🤲❤🤍 #دعاء_يوم_الجمعه #يوم_الجمعه #الجمعة #دعاء_يريح_القلوب #fyp
اللهم في هذه الجمعة يارب 26.6.2026🤲❤🤍 #دعاء_يوم_الجمعه #يوم_الجمعه #الجمعة #دعاء_يريح_القلوب #fyp
El mejor regalo para el Día del Padre#retractableratchetstraps #tools #fathersdaygift #DealsForYouDays #Soarfly ~scy05266
El mejor regalo para el Día del Padre#retractableratchetstraps #tools #fathersdaygift #DealsForYouDays #Soarfly ~scy05266
#مدينةالصدر #شهر_محرم #حسينية_الصديقة_الطاهره
#مدينةالصدر #شهر_محرم #حسينية_الصديقة_الطاهره
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.


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