@z920606: istedim #volkanayvazoglu #ceg #cegıd #jagged #volkanayvazoğlu

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Thursday 06 August 2026 08:33:38 GMT

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KırmızıTuborg¿ :

İstemezdim

2026-09-07 01:14:16

1

sansarsalvo_gibiyimm :

anne versiyonu lutfen🙏

2026-08-06 14:11:46

7

bordom30 :

wlw grubu var gelcek var mı

2026-09-04 09:47:27

1

🧷 :

videomu destekler misiniz

2026-09-06 21:23:03

0

⚡ 𝐑𝐔̈𝐙𝐆𝐀𝐑 ⚡ :

şarkı ne

2026-08-10 02:08:14

0

YANG,, :

Babam piç değil onu seviyorum oda beni seviyor ama 4 aydır ceza evinde

2026-08-09 16:20:43

0

диана✩ :

2026-08-07 22:43:54

5

𝑬𝒔𝒆𝒓💫 :

umursasaydi

2026-08-20 18:18:14

0

𝐋𝐲𝐫𝐞𝐬𝐗 𝐑𝐱𝐬ť :

son videoma destek karsilikli 🫶🏻

2026-09-04 21:08:21

0

Nissaaa22 :

kızlar merhaba okula baslıcam fakat üstüme giyicek hiç birşey yok annem babam ayrı giymediginiz kıyafet varsa yardımcı olurmusunuz lütfen

2026-09-06 18:42:13

0

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again, if you’re italian pls don’t hate me i still love the original <333 (makes 2 (or 1) portions) you’ll need: - 200g fresh / frozen strawberries, halved - 2tbsp caster sugar - juice of 1/4 of a lemon - 2 egg yolks - 3tbsp caster sugar - 100g mascarpone - 200ml double cream - 8-10 italian ladyfingers (to serve): - fresh strawberries - icing sugar method: 1. begin by washing, trimming and halving the strawberries (unless frozen!). 2. place into a large saucepan along with the lemon juice and sugar and place on a medium heat. 3. once the strawberries begin to thaw, stir a little and lower the heat so they are slowly reducing. 4. leave to simmer for about 10 minutes, squashing the strawberries as you go to ensure as much liquid is released as possible. 5. remove from the heat and strain the mixture through a sieve and onto a shallow plate. 6. you can either discard of the remaining strawberries or use them inside the tiramisu for some texture it’s up to you! 7. in a seperate bowl, whisk the egg yolks and sugar until pale and fluffy. 8. spoon in the mascarpone and whisk thoroughly until silky smooth and thick (it will begin as lumpy but keep going and it will eventually become smooth!). 9. pour in the double cream and whisk until almost thick (do NOT overwhip) so make sure it is slightly underwhipped as you will keep working it as you spoon it into your dish. 10. take a few ladyfingers and place them into the strawberry liquid, turning as you go until they are just soft. 11. place them into a uniform row / column in a little serving dish until the bottom is covered. 12. spoon over half of the cream mixture and flatten with a spatula. 13. repeat these steps with the rest of the ladyfingers and cream mixture. 14. neatly smooth and flatten with a spatula and pop the tiramisu in the fridge for at least 4-5 hours or ideally overnight. 15. once ready to serve, top with fresh strawberries and a generous dusting of icing sugar. 16. serve as it is (if it’s just for you!) or portion into 2 servings… enjoy 🍓🍓🍓 #Summer #tiramisu #strawberries #strawberriesandcream

again, if you’re italian pls don’t hate me i still love the original <333 (makes 2 (or 1) portions) you’ll need: - 200g fresh / frozen strawberries, halved - 2tbsp caster sugar - juice of 1/4 of a lemon - 2 egg yolks - 3tbsp caster sugar - 100g mascarpone - 200ml double cream - 8-10 italian ladyfingers (to serve): - fresh strawberries - icing sugar method: 1. begin by washing, trimming and halving the strawberries (unless frozen!). 2. place into a large saucepan along with the lemon juice and sugar and place on a medium heat. 3. once the strawberries begin to thaw, stir a little and lower the heat so they are slowly reducing. 4. leave to simmer for about 10 minutes, squashing the strawberries as you go to ensure as much liquid is released as possible. 5. remove from the heat and strain the mixture through a sieve and onto a shallow plate. 6. you can either discard of the remaining strawberries or use them inside the tiramisu for some texture it’s up to you! 7. in a seperate bowl, whisk the egg yolks and sugar until pale and fluffy. 8. spoon in the mascarpone and whisk thoroughly until silky smooth and thick (it will begin as lumpy but keep going and it will eventually become smooth!). 9. pour in the double cream and whisk until almost thick (do NOT overwhip) so make sure it is slightly underwhipped as you will keep working it as you spoon it into your dish. 10. take a few ladyfingers and place them into the strawberry liquid, turning as you go until they are just soft. 11. place them into a uniform row / column in a little serving dish until the bottom is covered. 12. spoon over half of the cream mixture and flatten with a spatula. 13. repeat these steps with the rest of the ladyfingers and cream mixture. 14. neatly smooth and flatten with a spatula and pop the tiramisu in the fridge for at least 4-5 hours or ideally overnight. 15. once ready to serve, top with fresh strawberries and a generous dusting of icing sugar. 16. serve as it is (if it’s just for you!) or portion into 2 servings… enjoy 🍓🍓🍓 #Summer #tiramisu #strawberries #strawberriesandcream

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