Easy & Gourmet Low-FODMAP Tiramisu; Gluten-free

Tiramisu is one of my FAVORITE desserts.  One I have not eaten for many years, since I switched to a low-FODMAP lifestyle.

I realized that it was time to create a version of this incredible Italian cake that I could enjoy.

Who isn’t excited about espresso-soaked ladyfingers, layered with creamy, rich filling, all dusted with cocoa?

A DESSERT TO DIE FOR.

My low-FODMAP recipe incorporates store-bought ladyfingers, to make it super easy.  But, since marscapone cheese has not been tested for FODMAP content, I made my own with lactose-free cream cheese, lemon juice, and heavy cream instead.

Hands on time is about 30 minutes, and you’ll have a gourmet sensation at your table.

Try this EASY low-FODMAP Tiramisu recipe and it will become one of your favorites too.

You may also love my:

• Beautiful Low-FODMAP Pavlova
• The Best Low-FODMAP Hazelnut Cake with Coffee Buttercream
• Low-FODMAP Almond Joy Coconut Macaroons
• Dreamy Low-FODMAP Pecan Angel Food Cake, aka Shmoo Torte
• Low-FODMAP Hummingbird Cake
• Perfect Low-FODMAP Coconut Layer Cake

Or check out over 500 more low-FODMAP recipes on the blog!  IBS-friendly.

Be healthy and happy,

Rachel Pauls, MD

Although this recipe has not been lab tested, a single serving should be low-FODMAP based on the ingredients *using available FODMAP data at time of testing

Serves 6-8

Prep time: 30 minutes

Chill time: 4 hours to overnight

Total time: 4H 25 min

Equipment: Stand mixer with whisk and paddle attachments, 8X8 inch baking pan, parchment paper

Ingredients

For cream filling:

• 8 ounces lactose-free cream cheese, room temperature
• 2 tablespoons unsalted butter, softened
• 1 teaspoon freshly squeezed lemon juice
• 1 cup heavy cream; divided into 1/4 cup and 3/4 cup
• Pinch salt
• 4 large, pasteurized egg yolks, room temperature
  • Note: This recipe does not involve cooking the eggs, I suggest using only pasteurized eggs to reduce risk of Salmonella
    • Typical recipes in Italy do not use cooked eggs for Tiramisu
• 1/2 cup granulated sugar; divided into 1/4 cup and 1/4 cup

For layering:

• 1 & 3/4 cups ‘good’ espresso, at room temperature
  • You may want to get this from a local coffee shop, it really makes the recipe
• 2 tablespoons (1 ounce) cognac brandy
  • 1 ounce is one low-FODMAP serving
• 2 tablespoons sugar (optional)
• 2-3 tablespoons unsweetened cocoa powder; divided
• About 24 gluten-free ladyfingers with low-FODMAP ingredients (I used 210 grams of cookies)
  • There are not that many commercial brands that meet this profile, you can always make your own cookies (my low-FODMAP Vanilla Wafers would work well here)
  • I used Schär’s brand, one 7 ounce package plus a few extra
    • Ingredients: Eggs, corn starch, sugar, rice flour, mono- and diglycerides of edible fats, guar gum, salt, ammonium bicarbonate and natural flavors
    • Unfortunately, my cookies are only available online and they arrived mostly broken. They will still work in the recipe though.  Due to breakage I ended up needing 2 boxes
• 1 to 2 ounces shaved or grated bittersweet or semisweet chocolate (optional)

Dr. Rachel’s Notes:

• Traditional tiramisu calls for raw eggs and mascarpone cheese.  I select pasteurized eggs and we will make a ‘marscapone’ from scratch, since this item has not been FODMAP tested to date. If you have access to lactose-free marscapone, feel free to use that as well

• I strongly recommend a stand mixer, for best results with whisking the egg yolks and the cream to a thick consistency

• To make this recipe lactose-free, you can ‘pre-treat’ the heavy cream with a product such as ‘Milkaid’ or ‘Lacteez’.  See my low-FODMAP Recipe Swap & Substitutions blog for details!

Directions

• Line an 8 by 8-inch pan with parchment or wax paper with a 1-inch overhang
  • I also like to cut a piece of firm cardboard to lay between the parchment pieces to ease removal of the layers
• Prep your ‘marscapone’ by beating together the LF cream cheese, butter, and lemon juice in the large bowl of electric mixer using the flat paddle attachment on medium-high. Allow to beat for about 5 minutes to completely combine, scraping down sides as necessary
• Add the salt and 1/4 cup heavy cream and mix until fully smooth. Transfer to a different bowl for later and clean and dry your mixing bowl
• Separate your egg yolks, discard the whites or refrigerate for later use.  Using the whisk attachment on high speed, beat together egg yolks and 1/4 cup sugar until pale yellow and tripled in volume
  • You can test it by removing the whisk and seeing if a slightly thick, ribbon-like trail falls from the whisk (will take about 5 minutes to achieve)
• Transfer mixture to another large bowl and wipe the bowl for your next steps
  • If you have more than one bowl that fits your stand mixer, you can also use that
• In the large mixing bowl, using the whisk attachment, whip the remaining 3/4 cup heavy cream and remaining 1/4 cup sugar until it creates soft-medium peaks
• Add back the ‘mascarpone’ and continue to whip until it creates a soft mixture with stiff peaks
• Fold this blended ‘marscapone’ mix into the large bowl with the sweetened egg yolks until combined and smooth
• Stir espresso and brandy with optional sugar in a shallow bowl and set aside for dipping
• Using a sifter, dust the bottom of your prepared pan with 1/2- 1 tablespoon of the cocoa powder
• Take each ladyfinger gently and immerse it in the espresso mixture for 1-2 seconds, then place it, rounded side up, on the bottom of the baking dish
  • Depending how soft your cookies are, you may need to do this more quickly, so they don’t break or get mushy.  The Schär biscuits need only a very fast dunk as they are very porous
• Layer the biscuits until the base is covered, breaking the ladyfingers in half as needed to fill in any gaps
• Spread half the prepared creamy filling onto the ladyfingers in one even layer using an angled spatula
• Dust this with another 1/2-1 tablespoon of cocoa powder
• Repeat with remaining espresso-dipped ladyfingers and mascarpone mixture
• Dust top layer with remaining tablespoon of cocoa powder and top with shaved or finely grated chocolate, if desired
• Cover with plastic wrap and let chill in the refrigerator for 4 hours, or overnight
• Remove gently with the parchment handles to slice and serve, or enjoy with a scoop from the pan