@quynhshopp76: Duỗi tóc uốn tóc bằng lược điện siêu dễ😍#mayduoitoc #luocdienchaitoc

Shop Quỳnh76🦋
Shop Quỳnh76🦋
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Thursday 02 July 2026 09:20:54 GMT
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ngt.hau.u
Người đẹp thiếu ngủ 😪 :
Sao mà mẫu uốn ngon ơ vậy ạ😭
2026-07-06 12:23:35
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quynhshopp76
Shop Quỳnh76🦋 :
🔥🔥🔥
2026-07-02 10:34:01
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italians don’t hate me yours will always be the best (for the lemon & blueberry soak) - 1.5 cups (about 200g) frozen blueberries - juice of 1 lemon - 1/4 cup (50g) sugar - roughly 250g ladyfingers (depending on your tray size) (for the mascarpone mix) - 3 egg yolks  - 1/3 cup (70g) sugar - 250g mascarpone - 300ml double cream - zest of 2 lemons - juice of 1/2 a lemon (to serve) - fresh lemon slices - extra lemon zest - icing sugar method: 1. begin by placing the blueberries, lemon juice and sugar in a small saucepan and place on a medium heat.  2. once the blueberries begin to thaw, lower the heat and stir continuously until the liquid seeps out. 3. remove from the heat and set to one side. 4. meanwhile, whisk the egg yolks and sugar in a large bowl until light and glossy. 5. add in the mascarpone, lemon zest and lemon juice and whisk roughly until combined. 6. pour in the double cream and whisk on a high speed until thoroughly combined, smooth and just about whipped (try and under whip it slightly!). it should still be a slightly thin texture. 7. in a large shallow plate, pour the blueberry mix onto the place and begin soaking the last fingers a few at a time (make sure they aren’t too wet). 8. place into your 25x25cm serving dish in a uniform row until the base is completely covered. 9. spoon over half of the cream mixture and spread across until completely covered. 10. layer the next set of soaked ladyfingers until completely covered. 11. spoon over the rest of the cream mixture and neatly spread across until completely flat. 12. top with extra lemon zest all over and a few lemon slices for decoration. 13. pop in the fridge for at least a few hours or overnight. 14. once ready to serve, dust with a generous layer of icing sugar. 15. serve just as it is and enjoy… (sorry for not posting in 3 days please forgive me💕💕💕) #summerrecipes #lemon #tiramisu #baking #sweettreat
italians don’t hate me yours will always be the best (for the lemon & blueberry soak) - 1.5 cups (about 200g) frozen blueberries - juice of 1 lemon - 1/4 cup (50g) sugar - roughly 250g ladyfingers (depending on your tray size) (for the mascarpone mix) - 3 egg yolks - 1/3 cup (70g) sugar - 250g mascarpone - 300ml double cream - zest of 2 lemons - juice of 1/2 a lemon (to serve) - fresh lemon slices - extra lemon zest - icing sugar method: 1. begin by placing the blueberries, lemon juice and sugar in a small saucepan and place on a medium heat. 2. once the blueberries begin to thaw, lower the heat and stir continuously until the liquid seeps out. 3. remove from the heat and set to one side. 4. meanwhile, whisk the egg yolks and sugar in a large bowl until light and glossy. 5. add in the mascarpone, lemon zest and lemon juice and whisk roughly until combined. 6. pour in the double cream and whisk on a high speed until thoroughly combined, smooth and just about whipped (try and under whip it slightly!). it should still be a slightly thin texture. 7. in a large shallow plate, pour the blueberry mix onto the place and begin soaking the last fingers a few at a time (make sure they aren’t too wet). 8. place into your 25x25cm serving dish in a uniform row until the base is completely covered. 9. spoon over half of the cream mixture and spread across until completely covered. 10. layer the next set of soaked ladyfingers until completely covered. 11. spoon over the rest of the cream mixture and neatly spread across until completely flat. 12. top with extra lemon zest all over and a few lemon slices for decoration. 13. pop in the fridge for at least a few hours or overnight. 14. once ready to serve, dust with a generous layer of icing sugar. 15. serve just as it is and enjoy… (sorry for not posting in 3 days please forgive me💕💕💕) #summerrecipes #lemon #tiramisu #baking #sweettreat

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