@lamborghini: Lamborghini Temerario brings again its power at GFOS26! #Lamborghini #Temerario #GoodwoodFestivalOfSpeed

Lamborghini
Lamborghini
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Region: IT
Friday 10 July 2026 18:00:35 GMT
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greenville_nazar01
N A Z A R :
dream car
2026-07-10 21:07:42
1
ralfinsgoat
Ralfenskijs :
not like this affects me any time soon🥀
2026-07-10 18:04:36
1
63.amp
Rash_PVT🥇 :
clean spec
2026-07-10 18:06:25
1
not_leo16
lambolover👻 :
Hey LAMBORGHINI 🥰
2026-07-10 18:06:35
0
butuso06
ጃበል..... ፍሪክ🤕 :
give me one lombergini
2026-07-10 18:08:29
6
sonikrods
️sonik :
Hi
2026-07-10 18:05:06
2
the.fucking.magici
The Fucking Magician 🇵🇷🧙‍♂️ :
🔥🔥🔥🔥
2026-07-10 18:18:29
1
almighty_khd
yeezy :
dayum
2026-07-10 18:07:37
1
username4_906
Kieana :
2026-07-10 18:13:06
1
violento.v
dime al privado "empanadas" :
me regalan uno
2026-07-10 18:15:48
2
butuskutyus5
CL16_fan :
This pic in prague
2026-07-10 18:04:18
1
vattu284
Kuusela✝️🏒 :
Daym🥰
2026-07-10 18:04:18
1
josepera66
E. ⚽✨ :
1
2026-07-10 18:08:58
1
fishing_olliet
OllieT :
early
2026-07-10 18:04:03
1
keiichi.drift
𝙆𝙀𝙄𝙄𝘾𝙃𝙄.𝘿𝙍𝙄𝙁𝙏 :
the first ❤️❤️❤️
2026-07-10 18:03:22
1
adeyemi11115
Ade💥👑 :
Give me this car 🥰🥰🥰🥰🥰🥰
2026-07-10 22:09:21
0
business.team29
Business team :
C’est combien ?
2026-07-10 22:57:06
0
zahidsuntaxi1
🔥 :
2026-07-11 00:35:18
0
luismigel900
⚾️LuisMMM🦁 :
pura adrenalina 😈
2026-07-10 22:13:39
0
gustavohenriquebressanin
Gustavo Henrique Bre :
#noturbos
2026-07-11 00:04:07
0
To see more videos from user @lamborghini, please go to the Tikwm homepage.

Other Videos

Mystery Bag - Pure Canadian Maple Syrup So I whipped up my Maple Portuguese Custard Tarts - ½ cup (110g) maple sugar ⅓ cup (85ml) water ¼ cup (35g) plain flour ⅔ cup (170ml) full cream milk ⅔ cup (170ml) cream 1 vanilla bean, split lengthways and seeds scraped 3 free-range egg yolks 1 sheet frozen puff pastry, just thawed 1 tablespoon maple cinnamon sugar (maple sugar mixed with ground cinnamon) 2 tablespoons pure Canadian maple syrup Preheat the oven to 220°C and grease a muffin tin with canola spray or butter. In a saucepan over medium heat, combine the maple sugar and water, and bring it to a boil. Cook for 6 minutes, stirring occasionally to stop the mixture from catching on the bottom. While the sugar syrup is cooking, combine the flour and half the milk in a small bowl, and whisk until completely smooth. Place the remaining milk along with the cream, vanilla bean, and seeds in a saucepan over low heat and bring just to a boil. Remove the pan from the heat and slowly strain the mixture over the flour mixture in the bowl. Stir to combine, then add the egg yolks, pure Canadian maple syrup, and mix again to combine. Finally, slowly pour in the sugar syrup to finish your custard. Set the mixture aside. Dust a clean, dry surface with flour, then lay out the pastry sheet. Sprinkle the maple cinnamon sugar over the top, then carefully roll the pastry into a log. Cut into 12 even pieces, then use a rolling pin to roll out into rounds with an 8-centimetre diameter. Press the pastry rounds into the muffin tin and three-quarters fill each one with custard. Bake for 10–12 minutes or until the custard just starts to blister. These are best enjoyed warm from the oven.
Mystery Bag - Pure Canadian Maple Syrup So I whipped up my Maple Portuguese Custard Tarts - ½ cup (110g) maple sugar ⅓ cup (85ml) water ¼ cup (35g) plain flour ⅔ cup (170ml) full cream milk ⅔ cup (170ml) cream 1 vanilla bean, split lengthways and seeds scraped 3 free-range egg yolks 1 sheet frozen puff pastry, just thawed 1 tablespoon maple cinnamon sugar (maple sugar mixed with ground cinnamon) 2 tablespoons pure Canadian maple syrup Preheat the oven to 220°C and grease a muffin tin with canola spray or butter. In a saucepan over medium heat, combine the maple sugar and water, and bring it to a boil. Cook for 6 minutes, stirring occasionally to stop the mixture from catching on the bottom. While the sugar syrup is cooking, combine the flour and half the milk in a small bowl, and whisk until completely smooth. Place the remaining milk along with the cream, vanilla bean, and seeds in a saucepan over low heat and bring just to a boil. Remove the pan from the heat and slowly strain the mixture over the flour mixture in the bowl. Stir to combine, then add the egg yolks, pure Canadian maple syrup, and mix again to combine. Finally, slowly pour in the sugar syrup to finish your custard. Set the mixture aside. Dust a clean, dry surface with flour, then lay out the pastry sheet. Sprinkle the maple cinnamon sugar over the top, then carefully roll the pastry into a log. Cut into 12 even pieces, then use a rolling pin to roll out into rounds with an 8-centimetre diameter. Press the pastry rounds into the muffin tin and three-quarters fill each one with custard. Bake for 10–12 minutes or until the custard just starts to blister. These are best enjoyed warm from the oven.

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