This Italian Method video, they only mix the egg whites/syrup to soft peaks, and that’s it – but other recipes say do stiff peaks. What’s your method?

I really want to try this recipe and I’m curious about it, but in the video they make a point to not get stiff peaks. But then I looked up another Italian recipe and it absolutely goes to stiff peaks. So I’m just curious, if you do the Italian method, do you go to stiff peaks or are you more like this video?