1 hour 40 mins
Low FODMAP serve
What you'll need
For the Savoiardi Biscuits
4 eggs, separated
120g caster sugar, divided into 2 equal amounts
1 teaspoon vanilla essence
100g Lo-Fo Pantry All Purpose/ Plain Flour
For the mascarpone
500mL lactose free thickened cream
3 tablespoon lemon juice
2 teaspoon vanilla essence
For the topping/layers
50g dark chocolate
250mL espresso coffee
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.
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.
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.
Add 60 grams of caster sugar to the egg whites and using an electric beater, beat them until they form glossy, stiff peaks.
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.
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.
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.
Bake savoiardi in the oven for approximately 7 minutes or until golden brown. The mixture will make approximately 6 batches.
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.
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.
Repeat this process until all ingredients are used. Finish with a layer of mascarpone and grate chocolate over the top.
Place the tiramisu in the fridge for approximately an hour to set before serving.