Today is my six year blog–anniversary. That’s right today My Gut Feeling turns 6! I can’t believe its been six years since I started sharing low FODMAP recipes with you, guys! So I’ve decided to celebrate it with a classic Tiramisu recipe that is also low FODMAP, gluten free and lactose free.
Tiramisù poetically means something like “take me to heaven”. This coffee-flavoured Italian dessert is made of ladyfingers (savoiardi) dipped in coffee, layered with a whipped mixture of eggs, sugar and mascarpone cheese, flavoured with cocoa.
The secret to this low FODMAP version is simply swapping regular ladyfingers for gluten free ones (I used these ones from Schaer, also low FODMAP) and the cheese for lactose free mascarpone (easy to find). This last ingredient actually makes this tiramisu easier to digest, so you can tell that to your guests.
On a more personal note, you may ask why I chose an Italian dessert for my blog-anniversary instead of a Portuguese one. Well, I lived in Florence for a year and it was there where I met my companion. We also had our anniversary this week, so this is kind of a double celebration. And I don’t see any better way to celebrate than with a low FODMAP Tiramisu, that looks and tastes just like the classic one!
And if you try this heavenly dessert don’t forget to rate the recipe and comment below. I would love to hear from you!
Low FODMAP Tiramisu
- 5 oz | 150ml regular espresso coffee OR decaffeinated
- 2 tbsp whiskey optional
- 6 eggs
- 5,3 oz | 150g sugar divided
- 8,8 oz | 250g lactose free mascarpone cheese
- 7 oz | 200g gluten free ladyfingers
- 0,28 oz | 8g cocoa powder
- In a deep dish, make two double expressos and add the whiskey (optional). Set aside, allowing the coffee to cool down.
- Separate yolks from whites. With an electric mixer, beat egg whites until they're firm, gradually adding 1,7oz | 50g of sugar and continue to beat until soft peaks form. Set aside.
- In another bowl, whisk egg yolks with the rest of the sugar (3,6oz | 100g), until you get a fluffy, white cream. Add the mascarpone cheese and mix well until it bubbles and you get a creamy consistency.
- With a spatula, gently fold the whisked egg whites into the previous preparation.
- Quickly dip half of the ladyfingers into the coffee mixture, placing them on the bottom of an oven dish.
- Cover with half of the mascarpone mixture. Dip the rest of the ladyfingers an place them on top.
- Finish with the rest of the mixture and refrigerate for at least 6 hours - ideally 12 (the longer it stays in the fridge, the better it will be).
- Dust with cocoa powder before serving.