In sally's tiramisu recipe, Do I still need to heat the egg yolk with the sugar until it's light and foamy if I am using pasteurized eggs?

Today, I purchased pasteurized eggs under the impression that they are safer for making tiramisu. However, upon reviewing Sally's recipe, it appears she uses regular eggs. Now, I'm uncertain whether the step of beating the eggs with sugar on low heat is specific to regular eggs or if it's a common practice even when using pasteurized eggs.

https://sallysbakingaddiction.com/tiramisu/#tasty-recipes-71824

submitted by /u/LupinX96
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