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@_sarah_musique: Le plus beau cadeau, c’était de vivre cette aventure avec ma maman. Le trophée n’était que la cerise sur le gâteau.❤️🎤 Ta peine- @larafabianofficial @Star Academy @The Voice ⚡️🔴 #merefille #fyp #concours #pov #staracademy

_sarah_musique
_sarah_musique
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Wednesday 08 July 2026 09:04:49 GMT
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chloe._prst
𝒞𝒽𝓁𝑜𝑒́ :
Mes deux stars ⭐️🥹 Trop fière de vous ❤️🏆
2026-07-08 09:10:03
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Phần 86/Năm tháng này, tôi gồng mình chịu đựng tất cả, kể cả những nỗi đau và mất mát. Năm tháng sau này, tôi hứa sẽ đứng vững, không thua thiệt một ai.”#xuhuong @😎 @𝑩𝒂̉𝒐 𝓕𝓪𝓼𝓱𝓲𝓸𝓷 #caption #fypシ
Phần 86/Năm tháng này, tôi gồng mình chịu đựng tất cả, kể cả những nỗi đau và mất mát. Năm tháng sau này, tôi hứa sẽ đứng vững, không thua thiệt một ai.”#xuhuong @😎 @𝑩𝒂̉𝒐 𝓕𝓪𝓼𝓱𝓲𝓸𝓷 #caption #fypシ
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#ronaldo#fyp#virallllllllll#tiktok


#اللهم_احفظ_السودان_واهله
#اللهم_احفظ_السودان_واهله
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.
مصر x الأرجنتين #مصر_الارجنتين #منتخب_مصر #الارجنتين #ميسي #اعتزال_كرستيانو_رونالدو
مصر x الأرجنتين #مصر_الارجنتين #منتخب_مصر #الارجنتين #ميسي #اعتزال_كرستيانو_رونالدو

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