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Emanuelle Silva

@emanuellensilva

3 months ago

Photo by Emanuelle Silva on August 08, 2026. May be an image of fishnet stockings and kilt.

Photo by Emanuelle Silva on August 08, 2026. May be an image of miniskirt and fishnet stockings.

Photo by Emanuelle Silva on August 08, 2026. May be an image of miniskirt and fishnet stockings.

Photo by Emanuelle Silva on August 08, 2026. May be an image of one or more people.

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Posted On: August 9th 2026, 12:04 am

Tagged Users:

@mikaelemgv

Becoming her. 🖤✨

Comments (14)

mota.anap

3 months ago

mota.anap

😍😍😍

gaabrielavanessa

3 months ago

gaabrielavanessa

Que lindaaa

walzinhanascimento

3 months ago

walzinhanascimento

😍lindas 🔥❤️

isa.pereira66

3 months ago

isa.pereira66

A B S U R D A ❤️‍🔥

eu_gabrielana

3 months ago

eu_gabrielana

Linda 😍

ken_richarrd

3 months ago

ken_richarrd

😍❤️

odalece_neves

3 months ago

odalece_neves

Preciosa❤️

olyver.womansphysique

3 months ago

olyver.womansphysique

😍😍

brunamacedo_personal

3 months ago

brunamacedo_personal

Maravilhosa

mirze_saraiva_lima_

3 months ago

mirze_saraiva_lima_

😮😮😮

abruleao

3 months ago

abruleao

Maravilhosaaaa 😍

mikaelemgv

3 months ago

mikaelemgv

Amoooo ❤️❤️❤️

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The texture is THE most satisfying thing ever. Recipe below! It was sooo good with a little tartness and a tiny bit of bitterness from the grapefruit to make the plums not too sweet (make sure to remove the thin clear skin from your grapefruit to reduce bitterness). Plus the perfect slightly salty pistachio cream using @eatpistakio pistachio paste.

This recipe has been adapted from @cloudykitchen amazing recipe! I increased the measurements so I could make it extra tall. I’ll put the ingredients with exact amounts I used below, but for more tips & FAQs I recommend checking out the Cloudykitchen.com recipe titled “PERFECT SWISS MERINGUE PAVLOVA”.

Swiss Meringue Pavlova
* 8 egg whites (about 265g)
* 465g granulated sugar
* 3/4 tsp vanilla bean paste (or vanilla extract added near the end of mixing)
* 2.5 tsp corn starch
* 2.5 tsp freshly squeezed lemon juice (or white vinegar)

INSTRUCTIONS
SWISS MERINGUE PAVLOVA
1. Preheat the oven to 335°f (conventional, not fan bake). Line a baking sheet with parchment paper & trace a 9” circle on it using a cake pan or dinner plate. Set aside.
2. In the bowl of a stand mixer or in a heatproof bowl, combine the egg whites, sugar, & vanilla bean paste, whisk well. Set the bowl over a small pan of simmering water to make a double boiler - make sure that the water does not touch the bottom of the bowl.
3. Whisking almost constantly, heat the egg & sugar mixture until the sugar has dissolved and it reads 170°f on an instant thermometer. Now transfer the bowl to the stand mixer fitted with the whisk attachment (be careful grabbing it as it will be hot).
4. Whip the mix on high speed for ~4 minutes, until stiff peaks have formed that are just starting to clump inside the whisk. This may take a little longer depending on your mixer.

Sorry I’m out of room, recipe will be continued in comments🫶

#pavlova #fallbaking #seasonalproduce #madefromscratch #fallpavlova

At least we didn’t stick a wand up your nose. Happy Hallowe’en! #HarryPotterHBO

🙏 राम राम भाइयों 🙏 क्या हाल है 😂😂😂😂🙏

angel energy