Pinch of salt
Cover the tray with plastic wrap and place in freezer for about 3 hours so the flavors can marry and the tiramisu can settle.
Note: Since you are working with raw eggs, try to use the freshest product you can find.
Test the eggs by putting them in a bowl of water: if they fall to the bottom they are fresh and safe, if they come afloat they are ready to be tossed!
We suggest caution to everyone trying the recipe. Make sure to get eggs from reputable suppliers and try to avoid contact between the egg yolk and whites with the shell.