Tiramisu: Egg Whites or Cream?

The title sums it up. I am working on my tiramisu recipe and cannot decide which I prefer. I like using egg whites to blend into the zabaglione at the end, since, a) its traditional, and b) I need to use the egg whites for something anyways. But cream has the advantage of not being so much the health risk and gives a richer flavor IMHO.

So I decided to ask for some OPHO (other people’s…), which do you prefer? And along the same lines, do you use raw eggs for any dishes you make? I have never had a problem with them myself. As long as the shells are clean and uncracked, I see the risks as no more than any other common endeavor. But I also know a few people (some who happen to be related) that freak out at the thought of them.

Thus finally, what else do you do with egg whites? Besides a quick snack for the cook?

AP

I have to admit, I prefer the cream, for the reasons you mention. It’s just richer and more…well…creamy.

I do use raw eggs for some things. The actual chances of salmonella from them is so small. But there are pasteurized eggs on the market now that I use when making anything requiring raw for my immune-compromised friend.

What to do with extra egg whites? I merengue them with extra sugar and drop them by tablespoonful (or pipe if you’re feeling pretty) onto cookie sheets and bake until browned. Merengue cookies, yum! If you have a whole bunch, you can freeze them (I use ice cube trays, then transfer to a freezer bag when frozen) and use them later. I throw a couple extra into egg dishes - stretches them without adding lots of fat.

Make italian meringue

A hot sugar syrup beaten in the egg whites *pasteurizes * the eggs.

You can use suitably processed egg whites for gilding. Look up “glair”

Or add them to the standard omelette mixture to make it fluffier.

I use raw (seperated) eggs for semi-freddo all the time, haven’t gotten salmonella yet. I just don’t give it to pregnant women or immuno-comprimised people.

That is something I had not come across before. Thanks! I will try that and see how it balances out with the rest of the filling. It should restore some of the richness lost from not using heavy cream. That is a great site too, and duly added to my bookmarks.

Another something I had not heard before. I am familiar with tempera, but not glair.

You freeze the cookies or just the egg whites? I have always heard that freezing meringue was not a good thing.

I freeze the egg white as unwhipped whites. I figure it’s not unlike Egg Beaters, without the food coloring.