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Raw eggs come pasteurized in a carton
I expect it would be difficult to separate the yolk from the white, combine the yolk with the mascarpone and make meringue with the white. The custard can be made in a bain marie but that's a little bit fussy. I trust my eggs because I know the chickens personally and gather them myself every morning.
Perhaps a safer way to do the Tiramisu for most would be to make an English style custard or pastry filling.

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