Susan- THANK YOU, THANK YOU, THANK YOU! I have been making cakes for years with the American version and I have been wondering about Italian for months now. But I haven't tried it for a few reasons: using raw egg whites and the shear fact the process seemed so confusing. I can't wait to use your tips to make my own batch this week. One question, at what temperature is an egg cooked? Does the hot syrup cook the eggs enough or should I stick with the meringue powder to be safe? I often make baby shower cakes and I want the mom-to-be to be able to eat the frosting. If you want to be absolutely sure, stay with the meringue powder (which also solves the problem of wondering what to do with 8 egg yolks). While the fresh egg white version is safe as long as it's handled properly, there are more opportunities for trouble if it's not.

• Reply