Hi, I use whole fresh eggs and seperate the whites from the yokes. (Im not overly worried about salminela) I make Zabaglione in a double boiler with a tbs of sugar, meanwhile I whip the whites till peaky. I fold the zab into the marscapone then the eggs whites..gently..It doubles the volume of the cheese and lightens it. I make this 3 or 4 times a year for holidays. I just don't eat the whole bowl at one sitting. It will keep in the refrig for a couple of days if you cover it. Let me know how you enjoy it, if you make it. Jane