@aquele.man3: as skins de praia foram muito legais #zenlesszonezero #zzz #zzzero

Aquele Man

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Thursday 17 September 2026 22:29:04 GMT

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MARKOS :

Marvel rivals já ganhou então

2026-09-18 13:42:46

33

Isfrem :

disputa muito apertada

2026-09-17 23:40:35

18

Não_é o Cauê :

são 3 meses de férias que passam depressa curtir é a prioridade, temos que aproveitar bem então vamos nessa mas tem que falar a verdadeeee

2026-09-18 11:33:19

15

watashi :

bota o marvel rivals tmb

2026-09-17 22:39:31

25

Samuel :

essa disputa ta mais apertada que a agenda de date do wise

2026-10-25 09:17:46

0

Antony :

é difícil saber q são 3 de férias

2026-10-10 01:09:09

1

✃ᵇᵃᵖᵗⁱˣᵗᵃ²³ :

marvel rivals

2026-09-18 20:52:27

0

kabryto :

como assim? kkk

2026-09-18 11:43:12

2

Thurusbango :

Phineas e Ferb wins

2026-09-18 10:23:15

8

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Les gens n'ont pas besoin de savoir sur quoi tu travailles. Ils verront le résultat quand il sera là. Moins tu en parles, plus tu as de temps pour le faire. Envoie ça à celui qui bosse dans l'ombre depuis des mois. #JoueJuste

Les gens n'ont pas besoin de savoir sur quoi tu travailles. Ils verront le résultat quand il sera là. Moins tu en parles, plus tu as de temps pour le faire. Envoie ça à celui qui bosse dans l'ombre depuis des mois. #JoueJuste

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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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