@danakufner: jetzt wisst ihr es!🤭

danakufner💗🥨

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Tuesday 07 July 2026 15:33:13 GMT

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StudentenChef :

Die Figur ist absolute Bombe 💣 🔥

2026-07-08 07:45:29

12

Hans Dampf :

🥰Man sieht es hilft ! Bomben schöne Figur ❤️

2026-08-30 15:12:01

0

Holzwurm 65 :

bei dir hats super geklappt 👍🥰 bei mir net 😂

2026-07-08 09:31:45

7

Ike Gatzey :

bist die beste 😁😁😁

2026-07-07 15:39:15

5

Gökbörü 🇦🇿🇹🇷 :

bin auch bayer

2026-07-14 13:08:22

1

THOMAS BERWEIN :

Wow 🥰🥰🥰🥰🥰🥰🥰

2026-07-09 03:41:03

3

Thomas :

2026-07-10 13:53:22

2

user69712873234 :

2026-07-14 17:46:15

2

House in the House :

Schwachsinn

2026-07-07 15:37:30

3

jj.W :

Habe es probiert 😂

2026-07-08 18:33:01

3

Chri :

🔥

2026-07-12 05:52:08

2

Michl ✌️ :

🔥🔥🔥🔥😍😍😍😍😍😍😍😍

2026-07-09 04:03:00

2

GodLMaxi :

🥰🥰🥰🥰🥰🥰

2026-08-03 11:09:37

0

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Authentic Italian Tiramisu There is more cocoa on mine than anybody needs, because I dust it twice, once when I build it and again just before it goes to the table. The number that decides everything here is two. Two seconds in the coffee, turning the biscuit as you go, and not a moment more. Savoiardi are built to be dunked. They are dry and porous and they will take up liquid for as long as you let them, and there is no point at which they stop and tell you they have had enough. Count out loud if you have to. Leave one in for five seconds and it does not soften, it disintegrates, and what you have made is not a dessert but coffee sludge under cocoa. Prep Time: 25 minutes Chilling Time: 6 to 8 hours, overnight better Servings: 8 Ingredients 2 cups (500 g) mascarpone 24 Savoiardi biscuits, roughly, depending on your dish 4 egg yolks, at room temperature 3 egg whites, at room temperature 6 tablespoons sugar, divided 1 cup (230 ml) strong brewed coffee, cooled 4 tablespoons coffee liqueur, optional 3 tablespoons dark chocolate, grated 1 tablespoon cocoa powder Instructions 1. Yolks first Separate the eggs carefully into two bowls. Add 3 tablespoons of sugar to the yolks and whisk with an electric beater until pale and thick. 2. Mascarpone in Add the mascarpone to the yolks and whisk again until smooth and creamy. Set it aside. 3. Clean the beaters properly Wash and dry them thoroughly before you go anywhere near the whites. A trace of yolk on a beater will stop egg whites whipping altogether, and no amount of extra beating will rescue them. 4. Whites, stiff and glossy Start whisking the whites, and when they turn frothy add the other 3 tablespoons of sugar. Carry on until they are stiff and glossy and you could turn the bowl over your head. Do not go past that point or they turn dry and grainy. 5. Fold in three goes Add a third of the whites to the mascarpone mixture and fold gently, the way you would a cake batter. Then the second third, then the last. Folding rather than stirring is what keeps all the air you just spent five minutes putting in. 6. The two second dip Mix the coffee and the liqueur in a shallow bowl. Dip each Savoiardo for about two seconds, turning it so both sides get wet, and lay them in a glass or ceramic dish in one even layer. Break a few to fill the gaps. 7. Layer Spread half the mascarpone mixture over the biscuits and scatter grated dark chocolate over it. Repeat with a second layer of dipped biscuits and the rest of the cream. 8. Cocoa, then wait Dust with cocoa powder and refrigerate 6 to 8 hours, overnight if you can manage it. The biscuits need that time to go from crisp to cake, and the dessert is not finished until they have. 5 Helpful Tips Buy Savoiardi, not soft sponge fingers. Italian Savoiardi are dry and crisp and hold their shape after soaking. The soft, cakey ladyfingers most supermarkets sell are a different biscuit entirely and they turn to paste in the coffee. Pavesini are the other good option. Four yolks and three whites is not a typo. The yolks are there for richness and the whites are there for air, and this dessert wants noticeably more of the first than the second. That is also why it is light without a drop of whipped cream in it. The traditional recipe uses raw eggs, uncooked from start to finish. Buy the freshest you can find, keep them cold right up to the moment you use them, and if that still worries you there are perfectly good tempered and egg-free versions of this dessert. Dust the cocoa twice if you like a dark top. It darkens and sinks into the cream as it chills, so what looks generous when you assemble it will look thin eight hours later. A second dusting just before serving fixes it. Do not freeze it. Two or three days covered in the refrigerator is fine, but dairy this rich comes out of a freezer grainy and separated, and no amount of thawing puts it back. Nutrition #Tiramisu #ItalianDesserts @Nonna's Italian Table

Authentic Italian Tiramisu There is more cocoa on mine than anybody needs, because I dust it twice, once when I build it and again just before it goes to the table. The number that decides everything here is two. Two seconds in the coffee, turning the biscuit as you go, and not a moment more. Savoiardi are built to be dunked. They are dry and porous and they will take up liquid for as long as you let them, and there is no point at which they stop and tell you they have had enough. Count out loud if you have to. Leave one in for five seconds and it does not soften, it disintegrates, and what you have made is not a dessert but coffee sludge under cocoa. Prep Time: 25 minutes Chilling Time: 6 to 8 hours, overnight better Servings: 8 Ingredients 2 cups (500 g) mascarpone 24 Savoiardi biscuits, roughly, depending on your dish 4 egg yolks, at room temperature 3 egg whites, at room temperature 6 tablespoons sugar, divided 1 cup (230 ml) strong brewed coffee, cooled 4 tablespoons coffee liqueur, optional 3 tablespoons dark chocolate, grated 1 tablespoon cocoa powder Instructions 1. Yolks first Separate the eggs carefully into two bowls. Add 3 tablespoons of sugar to the yolks and whisk with an electric beater until pale and thick. 2. Mascarpone in Add the mascarpone to the yolks and whisk again until smooth and creamy. Set it aside. 3. Clean the beaters properly Wash and dry them thoroughly before you go anywhere near the whites. A trace of yolk on a beater will stop egg whites whipping altogether, and no amount of extra beating will rescue them. 4. Whites, stiff and glossy Start whisking the whites, and when they turn frothy add the other 3 tablespoons of sugar. Carry on until they are stiff and glossy and you could turn the bowl over your head. Do not go past that point or they turn dry and grainy. 5. Fold in three goes Add a third of the whites to the mascarpone mixture and fold gently, the way you would a cake batter. Then the second third, then the last. Folding rather than stirring is what keeps all the air you just spent five minutes putting in. 6. The two second dip Mix the coffee and the liqueur in a shallow bowl. Dip each Savoiardo for about two seconds, turning it so both sides get wet, and lay them in a glass or ceramic dish in one even layer. Break a few to fill the gaps. 7. Layer Spread half the mascarpone mixture over the biscuits and scatter grated dark chocolate over it. Repeat with a second layer of dipped biscuits and the rest of the cream. 8. Cocoa, then wait Dust with cocoa powder and refrigerate 6 to 8 hours, overnight if you can manage it. The biscuits need that time to go from crisp to cake, and the dessert is not finished until they have. 5 Helpful Tips Buy Savoiardi, not soft sponge fingers. Italian Savoiardi are dry and crisp and hold their shape after soaking. The soft, cakey ladyfingers most supermarkets sell are a different biscuit entirely and they turn to paste in the coffee. Pavesini are the other good option. Four yolks and three whites is not a typo. The yolks are there for richness and the whites are there for air, and this dessert wants noticeably more of the first than the second. That is also why it is light without a drop of whipped cream in it. The traditional recipe uses raw eggs, uncooked from start to finish. Buy the freshest you can find, keep them cold right up to the moment you use them, and if that still worries you there are perfectly good tempered and egg-free versions of this dessert. Dust the cocoa twice if you like a dark top. It darkens and sinks into the cream as it chills, so what looks generous when you assemble it will look thin eight hours later. A second dusting just before serving fixes it. Do not freeze it. Two or three days covered in the refrigerator is fine, but dairy this rich comes out of a freezer grainy and separated, and no amount of thawing puts it back. Nutrition #Tiramisu #ItalianDesserts @Nonna's Italian Table

part 188 / تینوں سہنریاں میری سوں اے 🫂🥹❤️ #foryou #foryoupage #unfreezemyacount #unfreeze #aqib_writes07 @TikTok Pakistan

part 188 / تینوں سہنریاں میری سوں اے 🫂🥹❤️ #foryou #foryoupage #unfreezemyacount #unfreeze #aqib_writes07 @TikTok Pakistan

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