Don't worry; the raw egg yolk is safe to consume in tiramisu. Always use fresh, free-range, pasteurized eggs. Use a hand whisk to whip the yolk with the sugar over a double boiler for ...

In a separate bowl beat together the egg yolks and sugar for about three minutes until thick and pale. Add the mascarpone and beat until well mixed. Fold in the whipped cream gently with a metal ...