Low FODMAP Tiramisu
The classic Tiramisu recipe made low FODMAP, gluten free and lactose free. No one will notice the difference and it's much easier to digest.
Servings: 8 slices
Ingredients
- 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
Instructions
- 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.