Tiramisu

here's how i make mine:

first make a zabaglione (http://www.foodnetwork.com/recipes/mario-batali/zabaglione-recipe/index.html) or similar recipe, then fold in whipped mascarpone. this gives you a smooth and light mixture (you have to be constantly paying attention and whisking the zabaglione though or you might end up with scrambled eggs) and you don't end up eating raw eggs.

i find that the wolfgang puck recipe (http://www.foodnetwork.com/recipes/wolfgang-puck/tiramisu-recipe/index.html) makes a decent tiramisu. i use store bought lady fingers though, as i'm lazy and i can get the "forno bonomi" ones imported from italy.

my italian friends have given me the thumbs up when i make tiramisu like that.

i've heard that you could make zabaglione with whole eggs. i personally have never tried that, but i would guess you get more like a mousse texture from the whipped egg whites. to me, tiramisu shouldn't taste like mousse. but to each his own.

i've also tried recipes that don't make a zabaglione first, and just use raw eggs. i would stay away from those. it's not that i'm really that concerned with salmonella, but the taste and texture is really subpar.

The recipe I use sounds very similar to yours, using 3/4 c. sugar, and without the whites. But I always find that I prefer lightening the mascarpone mixture up a little bit and end up folding in some sweetened whipped cream. I suppose adding whipped whites would have a similar diluting/ lightening affect. The times I havent supplemented the zabaglione I think it sinks in too much and there isnt enough of a filling to ladyfinger ratio. Hope you find a method you like!