If you watch or check the video caption, you’ll see the filling is marscapone, sugar, double cream and EGG YOLKS. The filling doesn’t get cooked at all. So what do the yolks really do? Obviously egg yolks are fatty and could provide richness to a dish, but the filling already has a ton of fat. Additionally, by not cooking them, they are a bit unsafe (even if raw eggs aren’t nearly as scary as we might’ve been lead to believe growing up). To my knowledge, cooked eggs yolks could provide a textural or structural benefit, but what is the point of adding them raw when there’s already a ton of fat in the filling?
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