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KLV M Power Edits
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Sunday 13 September 2026 23:00:00 GMT
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aishababy8.9
IT'S AISHA 👸❤️ :
The man I wanna Marry
2026-09-17 20:20:49
6
bebvvbbc
mhmdsyf8009 :
😎😎😎😎❤️
2026-09-14 11:54:30
1
anasahnaf3
PARIS-D 🍷 :
1.5x trust me
2026-09-19 03:10:11
2
neeengneeng_11
nancy :
bmw
2026-10-31 09:46:27
0
wareva00
🦋Preshedits🦋 :
forever the goat
2026-09-14 18:09:55
1
ratna.wilis933
Ratna wilis :
fatiharzikkri
2026-10-31 07:27:22
0
user3951946214241
Suni🎀 :
for life
2026-09-17 15:04:12
2
ayoubhenouda81
〆 𝓨𝓞𝓤𝓢𝓔𝓕 金 :
2026-09-29 23:51:59
1
08.09.040
Vatma :
2026-09-21 13:53:09
1
hazbihossain
HAZBI SHIKDER :
Bmw
2026-09-22 05:45:17
1
katisandrichie
Dave Isighe :
BMW
2026-11-01 20:15:55
0
eduardohernandez3886
Héctor Hernandez :
2026-09-13 23:58:28
1
elli26197
Elli :
2026-09-14 15:05:26
1
gabriel.antunez6
Verito :
BMW
2026-09-15 17:39:12
1
luzmilda.smith6
Luzmilda Smith :
2026-11-03 01:47:22
0
gael.herrera510
gael Herrera :
2026-09-19 15:23:11
1
marialusadamazio
Maria :
2026-09-13 23:26:59
0
ashley72519
A💭🥷🏽 :
2026-09-19 10:23:20
1
rahmahood8
RIAZ6 :
oh Allah grant us our dreams
2026-10-27 12:12:39
0
user3193681229656
keya payel :
2026-10-25 04:35:48
0
utiii0295
N🅰️fis🌟💥 :
p
2026-10-27 16:42:38
0
sahreekutty
Queen :
2026-09-23 13:10:03
1
shadow2d4
Shadow :
man l do how l fall in love with this brand
2026-10-26 18:22:33
0
iho_tu88
Jhoiice💞❤️ :
I love love❤️❤️
2026-10-28 12:49:53
0
valeria.lascarro2
Valeria Lascarro :
2026-09-14 02:25:54
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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