@_ngkhoa6789: Bạn Thân Em...#amnhacvacamxuc #vietmix #wedj🚀🔥 #nhachay #viralvideo

Duy Khoa
Duy Khoa
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Thursday 03 September 2026 04:23:52 GMT
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v.cng301
VuuCuongg❄️ :
bố m lại lấy tiếp 🗿🗿🗿
2026-09-03 04:37:35
8
dzvachaidim
V A N H :
Có capcut chưa
2026-09-03 13:06:56
3
baolinh_yeudau08
bảo linh :
Đợi mẫu capcut 😌
2026-09-27 05:43:54
0
ngquangdai209
ngdai :
Nên tim ko
2026-09-26 09:15:38
1
dangchien_23102007
Có thai cứ khai anh là bố :
xin file đầu
2026-09-03 15:10:19
1
nglam0829
NgLamm :
nki
2026-09-05 03:56:15
0
bodzai.hihi
ilovelananh💗 :
tim hộ tui video mới với
2026-09-03 04:58:04
1
phn.anh.phan
18:17 :
2026-09-03 13:15:51
1
ductiendepzaivaio_
DucTien🎵 :
Hộ video đầu ạ ❤️❤️❤️
2026-09-03 15:20:08
0
minhquan1385no1
minhquan1385no1 :
Ông này lm ở ytp nx là đẹp
2026-09-07 10:29:48
1
tom_6287
Tom :
2026-09-03 10:09:14
1
kin.nng.vn97
KLOTTMLMBTK :
nhạc hay sao chép về làm nhạc nền
2026-09-04 08:52:31
0
dienlanh2010
Deda :
nhạc peak
2026-09-04 14:45:34
0
duyha83866
Duy :
Xin file đầu
2026-09-03 09:43:10
1
tuaast1
nguyen khanh :
comback à
2026-09-03 07:58:28
1
lalanutanh
trần hà linh côn :
2026-09-06 12:45:38
0
phn.anh.phan
18:17 :
2026-09-03 13:15:42
1
soicdj56
🫥 :
xin file đầu 🥰
2026-09-04 08:42:28
0
leminhkien67
M dit ai? :
2026-09-04 06:55:31
0
rt.saboy4
Rít Saboy :
2026-09-05 00:50:21
0
vuong.van.bao.thanh
Văn Thanh 😜 :
😁😁😁
2026-09-05 21:23:40
0
uservqrugznd1p
thiên bảo :
🤩🤩🤩
2026-09-04 11:06:56
0
u.u6526
:))))))) :
@
2026-10-04 12:49:46
0
thienbao2321
thienbao2321 :
😍😍😍
2026-09-03 23:04:03
0
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Other Videos

Mini Raspberry Charlotte Cakes (No-Bake) Ingredients RASPBERRY MIXTURE 125 g raspberries (1 cup), fresh or frozen 50 g granulated sugar (¼ cup) CREAM 200 g mascarpone (7 oz, scant 1 cup) 8 g vanilla sugar (1 packet, or 1 tsp vanilla extract) 8 g whipped cream stabilizer (such as Dr. Oetker Whip It, or half a tsp cornstarch) 35 g powdered sugar (¼ cup + 1 tbsp) 200 ml heavy cream, cold (¾ cup + 1 tbsp) SHELL ladyfingers milk, for dipping (about ½ cup) TOPPING 25 ml heavy  cream (about 2 tbsp) 60 g white chocolate, finely chopped (2 oz) INSTRUCTIONS Rinse the raspberries and add them to a skillet with the sugar. Heat over medium heat until the mixture starts to boil. Lower the heat and let it simmer for 5-7 minutes, stirring regularly. Remove from the heat and let it cool slightly. Pour the mixture through a fine-mesh sieve, pressing the raspberries through with the back of a spoon. Collect it in a small bowl and let it cool completely. In a deep bowl, beat the mascarpone, vanilla sugar, whipped cream stabilizer and powdered sugar for 1 minute until smooth. Gradually add the cold heavy cream and beat until stiff. Spoon the cream into a piping bag, and the cooled raspberry mixture into a separate piping bag. Cut the ladyfingers in half so they fit the sides of the cake rings. Briefly dip the ladyfingers in milk and stand them upright against the inside of the cake rings. Line the bottom with ladyfingers as well. Pipe a layer of your selfmade cream onto the bottom and spread a thin layer of raspberry mixture on top. Pipe another layer of cream and smooth the top. Heat the heavy cream until it almost boils. Add the white chocolate, let it sit for 1 minute, then stir until smooth. Let it cool until it is still pourable but no longer warm. Pipe the ganache over the top of the cakes. Pipe small dots of raspberry mixture on the ganache and drag a toothpick through them for a marbled pattern. Cover the cakes and refrigerate, preferably overnight. This softens the ladyfingers and lets the flavors come together. Remove the cake rings just before serving. #food #dessert #nobake #raspberry #charlotte
Mini Raspberry Charlotte Cakes (No-Bake) Ingredients RASPBERRY MIXTURE 125 g raspberries (1 cup), fresh or frozen 50 g granulated sugar (¼ cup) CREAM 200 g mascarpone (7 oz, scant 1 cup) 8 g vanilla sugar (1 packet, or 1 tsp vanilla extract) 8 g whipped cream stabilizer (such as Dr. Oetker Whip It, or half a tsp cornstarch) 35 g powdered sugar (¼ cup + 1 tbsp) 200 ml heavy cream, cold (¾ cup + 1 tbsp) SHELL ladyfingers milk, for dipping (about ½ cup) TOPPING 25 ml heavy cream (about 2 tbsp) 60 g white chocolate, finely chopped (2 oz) INSTRUCTIONS Rinse the raspberries and add them to a skillet with the sugar. Heat over medium heat until the mixture starts to boil. Lower the heat and let it simmer for 5-7 minutes, stirring regularly. Remove from the heat and let it cool slightly. Pour the mixture through a fine-mesh sieve, pressing the raspberries through with the back of a spoon. Collect it in a small bowl and let it cool completely. In a deep bowl, beat the mascarpone, vanilla sugar, whipped cream stabilizer and powdered sugar for 1 minute until smooth. Gradually add the cold heavy cream and beat until stiff. Spoon the cream into a piping bag, and the cooled raspberry mixture into a separate piping bag. Cut the ladyfingers in half so they fit the sides of the cake rings. Briefly dip the ladyfingers in milk and stand them upright against the inside of the cake rings. Line the bottom with ladyfingers as well. Pipe a layer of your selfmade cream onto the bottom and spread a thin layer of raspberry mixture on top. Pipe another layer of cream and smooth the top. Heat the heavy cream until it almost boils. Add the white chocolate, let it sit for 1 minute, then stir until smooth. Let it cool until it is still pourable but no longer warm. Pipe the ganache over the top of the cakes. Pipe small dots of raspberry mixture on the ganache and drag a toothpick through them for a marbled pattern. Cover the cakes and refrigerate, preferably overnight. This softens the ladyfingers and lets the flavors come together. Remove the cake rings just before serving. #food #dessert #nobake #raspberry #charlotte

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