Something doesn’t really convince me about the preparation of the tiramisu. I took the recipe from Il Talismano Della Felicità, mainly what you do it’s just mixing the ingredients: orange eggs with sugar, mascarpone, and the white eggs mounted as snow. Here I have some doubts: the white eggs after being mounted starts getting a bit liquid again and I thing it’s a bit disgusting, plus when you mix it with the rest of the preparation, makes it a bit gross. That’s why I reduced already the amount of white eggs in my tiramisu, for six eggs I only use tree whites, but still, I’m not really happy with it, I’m still looking for solutions: not using the white eggs at all? Maybe, but than the utility of the white eggs which is making the compound soft and airy will miss…