1 hour 40 mins


7 mins


6 servings

Low FODMAP serve

1 serving


What you'll need

For the Savoiardi Biscuits


4 eggs, separated

caster sugar

120g caster sugar, divided into 2 equal amounts

vanilla essence

1 teaspoon vanilla essence

Lo-Fo Pantry Plain Flour

100g Lo-Fo Pantry Plain Flour

For the mascarpone

pouring cream

500mL lactose free thickened cream

lemon juice

3 tablespoon lemon juice

vanilla essence

2 teaspoon vanilla essence

For the topping/layers

dark chocolate

50g dark chocolate

espresso coffee

250mL espresso coffee

Recommended product from Lo-Fo Pantry

Lo-Fo Pantry Plain Flour
Lo-Fo Pantry Plain Flour


Step 1

The day before you plan to serve the tiramisu, start by preparing the mascarpone. Place the lactose free cream in a saucepan and heat over a low to medium heat and stir until it begins to bubble. After 2 minutes of bubbling, add the lemon juice and vanilla and stir for a further 3 minutes. Then remove from the heat.

Step 2

While the mixture is cooling in the saucepan, stretch a muslin bag over the sides of a cup so that bag hangs but does not touch the bottom. Once cool, pour the mascarpone mixture into a muslin bag and place it in the fridge overnight. The contents of the muslin bag is the mascarpone.

Step 3

To make the savoiardi, preheat the oven to 160°C (320°F) fan forced and line a baking tray with grease proof paper. Separate the eggs and place the whites in a large mixing bowl, and the yolks in a smaller one.

Step 4

Add 60 grams of caster sugar to the egg whites and using an electric beater, beat them until they form glossy, stiff peaks.

Step 5

Add the remaining 60 grams of sugar to the bowl with the egg yolks, along with the vanilla. Mix this together with a fork until combined.

Step 6

Add the egg yolk mixture and the sifted Lo-Fo Pantry Plain/All Purpose Flour to the egg whites and fold everything together gently until a smooth batter forms.

Step 7

Transfer the mixture into a piping bag with a large nozzle, and pipe 4 savoiardi at a time onto our lined baking tray. They will be about 10-12 cm long, 4-5cm wide, and 2cm thick.

Step 8

Bake savoiardi in the oven for approximately 7 minutes or until golden brown. The mixture will make approximately 6 batches.

Step 9

While the savoiardi are cooling, prepare the coffee by dissolving 4 tbsp ground coffee in 250mL of boiling water. Add more coffee if a stronger taste if preferred.

Step 10

To assemble the tiramisu, take a standard square baking dish and cover the base with a single layer of savoiardi. Pour over some of the coffee so that all the savoiardi are moist. Grate some dark chocolate on top, and then spread on a layer of your mascarpone using a spatula.

Step 11

Repeat this process until all ingredients are used. Finish with a layer of mascarpone and grate chocolate over the top.

Step 12

Place the tiramisu in the fridge for approximately an hour to set before serving.

Recipe developed by Lindsay Fordham @thatlofolife

*Recipe approved by FODMAP Friendly to the recommended serving size as appropriate for a low FODMAP diet

Recommended product from Lo-Fo Pantry

Lo-Fo Pantry Plain Flour
Lo-Fo Pantry Plain Flour

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