- bhora rakanyorova - 100 Gramu
- shuga - 150 gramu
- vanilla essence - 1/2 teaspoonfuls
- mazai - 2 zvidimbu
- lemon peel - 1 teaspoon
- upfu - 1 1/4 Cups
- kubika poda - 5 Grams
- munyu - 1 pinch
- chokoti mhepo - 100 Grams
- kirimu yakasviba - 125 milliliters
- kirimu kana mukaka - 2 Art. spoons
- chocolate liqueur kana brandy - 1 teaspoon
1. Muhari, pfufura yeupfu, mupfu hwekubika uye munyu. Mune imwe mbiya inosanganiswa nehotela yakanyoroveswa uye shuga pamasvikiro. Wedzera mazai kamwe chete panguva, whisking mushure mekuwedzera kwekuwedzera. Wedzera chikamu cheupfu uye sora yemononi, svetuka zvishoma nezvishoma kusvika yakanyorova. Wedzera chikamu chekamuki munyu uye chikwapu. Nokudaro wedzerai kuwedzera hupfu hwakasara uye ukamu hwakasvibirira, whisking kusvikira uwirirana. 2. Tora hafu yeiedzo kune imwe ndiro. Sungunusa chokoti mumvura yekushambidza nemvura uye funganisa nekamu uye liqueur. 3. Wedzera chokoti mashoma muhafu yehapfu uye funganya. 4. Ita zvidimbu zvemafu uye chiedza chechiedza muchimiro, oiled uye chakaremberedzwa nepepment pepa. Uine banga kana mubati wepuni, zvinyatsovhengana, uchigadzira marble. 5. Bika keke muhvini yehutori yakasati yasvika zana nemakumi mashanu nemakumi mashanu.
Kushumira: 8