# Tiramisu: Egg Whites or Cream? **URL:** \ **Category:** Cafe Society\ **Created:** [March 26, 2006, 3:25am UTC](https://boards.straightdope.com/t/tiramisu-egg-whites-or-cream/349928 "2006-03-26T03:25:12Z")\ **Posts on this page:** 6\ **Page:** 1
**Author:** ![Agnostic\_Pagan](https://avatars.discourse-cdn.com/v4/letter/a/c4cdca/32.png) [@Agnostic\_Pagan](https://boards.straightdope.com/u/Agnostic_Pagan)\ **Post date:** [March 26, 2006, 3:25am UTC](https://boards.straightdope.com/t/tiramisu-egg-whites-or-cream/349928/1 "2006-03-26T03:25:12Z")
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 ---
**Author:** ![WhyNot](https://avatars.discourse-cdn.com/v4/letter/w/c77e96/32.png) [@WhyNot](https://boards.straightdope.com/u/WhyNot)\ **Post date:** [March 26, 2006, 4:28am UTC](https://boards.straightdope.com/t/tiramisu-egg-whites-or-cream/349928/2 "2006-03-26T04:28:34Z")
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. ---
**Author:** ![ouryL](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/ouryl/32/6067_2.png) [@ouryL](https://boards.straightdope.com/u/ouryL)\ **Post date:** [March 26, 2006, 6:38am UTC](https://boards.straightdope.com/t/tiramisu-egg-whites-or-cream/349928/3 "2006-03-26T06:38:20Z")
Make [italian meringue](http://www.ochef.com/727.htm) A hot sugar syrup beaten in the egg whites \*pasteurizes \* the eggs. ---
**Author:** ![MrDibble](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/mrdibble/32/114_2.png) [@MrDibble](https://boards.straightdope.com/u/MrDibble)\ **Post date:** [March 26, 2006, 7:51pm UTC](https://boards.straightdope.com/t/tiramisu-egg-whites-or-cream/349928/4 "2006-03-26T19:51:22Z")
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. ---
**Author:** ![Agnostic\_Pagan](https://avatars.discourse-cdn.com/v4/letter/a/c4cdca/32.png) [@Agnostic\_Pagan](https://boards.straightdope.com/u/Agnostic_Pagan)\ **Post date:** [March 26, 2006, 11:16pm UTC](https://boards.straightdope.com/t/tiramisu-egg-whites-or-cream/349928/5 "2006-03-26T23:16:04Z")
> [@ouryL](#): > > Make [italian meringue](http://www.ochef.com/727.htm) > > A hot sugar syrup beaten in the egg whites \*pasteurizes \* the eggs. 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. > [@MrDibble](#): > > You can use suitably processed egg whites for gilding. Look up “glair” Another something I had not heard before. I am familiar with tempera, but not glair. > [@WhyNot](#): > > 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. You freeze the cookies or just the egg whites? I have always heard that freezing meringue was not a good thing. ---
**Author:** ![WhyNot](https://avatars.discourse-cdn.com/v4/letter/w/c77e96/32.png) [@WhyNot](https://boards.straightdope.com/u/WhyNot)\ **Post date:** [March 26, 2006, 11:20pm UTC](https://boards.straightdope.com/t/tiramisu-egg-whites-or-cream/349928/6 "2006-03-26T23:20:34Z")
> [@Agnostic Pagan](#): > > 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.