"Paul M. Cook" wrote:

>
> > Not always. There is no single recipe for tiiramisu. Some of them use
> > zabaglione and others use raw eggs. I use raw eggs.
> >
>
> Blech!!! Sounds positively dreadful especially when a zabaglione is so
> easy. Who wants to taste slimy egg yolks in a dessert?
>

They aren't slimy when they are whipped in with marscapone, sugar and the
booze. Having done it with zabalione and with raw eggs, I prefer it with the
raw eggs. And the raw whites are folded into the mixture to give it a nice airy
texture.