@itzpods:

itzpods
itzpods
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Monday 26 October 2026 11:18:53 GMT
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queen.estherrrr
✝️♡Queen Esther♡✝️ :
I lwk dont get it
2026-10-26 13:19:40
0
wh4tthefrickityfrick856
wh4tthefrickityfrick856 :
Quick question HOW MANY VIDEOS DO YOU HAVE OF YOURSELF WALKING
2026-10-26 12:01:38
5
emilystark96
Rosemary💋 :
What
2026-10-26 11:22:27
1
the.real.alex100
𓆉☆𝒯𝒽ℯ.𝓇ℯ𝒶𝓁.𝒶𝓁ℯ𝓍100☆𓆉 :
Its my birthday
2026-10-26 12:05:29
1
eli_6767676767
Eli✝️ :
Ok bro just stop
2026-10-26 14:14:32
1
aaliyah8566
Unknown🕸️ :
No likes? Yeah man made no sense.
2026-10-26 11:20:38
5
ucantfindayden2
account not found :
gng post the same vids of him walking 🥀
2026-10-26 14:28:08
0
actuallyari3
ᗩᖇI ◡̈ ;𝟹 :
@•~ILLIT~LOVERR•~
2026-10-26 13:29:00
0
bk_dylan1
Dylan :
@liliana
2026-10-26 12:56:58
1
emmalynn.255
°♤emma♤° :
@mulletman🇺🇸
2026-10-26 13:13:52
1
dollargenaral2
Pickle :
@🤍
2026-10-26 12:57:22
0
teeter2230
Teeter :
@abbyisawsomesauce67
2026-10-26 14:19:46
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allaboutanimals21
Katie.walley :
@Faithy
2026-10-26 12:30:51
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addisongreen949
addi♠️💋 :
@Dj lazer
2026-10-26 14:52:30
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levimcwilliams137
levimcwilliams13 :
@✌🏻✝️Ashley✝️✌🏻
2026-10-26 14:09:11
1
kayleerealaccount
★₭aylee☆ :
@714.runner ❤️
2026-10-26 15:37:43
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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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