Low FODMAP Tiramisu Slice
Low FODMAP Tiramisu Slice
I grew up in the family restaurant and Mama Mia Cake aka Tiramisu Slice was one of our most popular desserts. It’s rich and creamy with layers of coffee soaked biscuits and cocoa powder. To say this low FODMAP tiramisu slice is decadent is an understatement. It’s down right delicious.
This recipe makes 10 slices and the rest will keep in an airtight container in the freezer for 3 months.
Note on coffee: This recipe is only as good as the coffee you use - make sure you use a strong brew that has plenty of flavour.
Prep in advance: If you don’t have plain gluten free cookies/biscuits on hand, then make our sheet pan gluten free cookie (recipe available in our Premium Recipe area via the Recipe Club or FODMAP Made Easy). It’s perfect for this recipe and made from staple pantry ingredients - you can make it in advance and freeze it in large pieces for this recipe.
Chilling time: The prep time for this recipe doesn’t include the chill time. We suggest chilling the Mama Mia slice for at least 4 hours in the freezer. The filling needs time to set so you can slice it. If it doesn't chill in time, then that's okay you can serve it soft - it will still taste great, you just won't be able to slice it.
Alcohol: We made this alcohol free, however you could add a shot of low FODMAP brandy to the recipe.
Ingredients
Make gluten free(1 slice per serving)
TIRAMISU SLICE
icing sugar
Gluten Free
gluten free plain or vanilla biscuit/cookies (we used our sheet pan cookie)
FODMAP
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- Line a baking loaf pan (like the ones you use for banana bread) with plastic wrap (this is needed so you can lift out the slice after you’ve chilled it).
- Make the coffee and place to one side to cool. I used a double shot of espresso, which I topped up with boiling water, alternatively use good quality plunger coffee.
- Warm the cream cheese in the microwave for 20 seconds. You want it room temperature and it should be softened so it’s easy to press your finger into.
- Separate the egg yolks and whites. Place the egg whites in the fridge for a separate recipe (they make great pavlova or meringues).
- Place the egg yolks in a cake mixer with the whisk attachment and add the caster/super fine sugar. Beat until the mixture is creamy and pale yellow. Next add in the cream cheese and mix until smooth. Scoop the cream cheese mix out of the mixer and into a bowl.
- Wipe the bowl of the cake mixer clean. Then pour in the cream, vanilla and icing/powdered sugar. Whip until the cream forms moderate peaks - it should be nice and thick and form a tail when you lift a spoon out. Pour the cream cheese mixture into the whipped cream and gently fold through until it’s just incorporated.
- Make the tiramisu cake. Dip the cookies/biscuit (one at a time) in the coffee for one second, then add to the tin to form a base (break the biscuits as needed). Next using a sieve add a sprinkle of cocoa powder, then a layer of cream mixture. Repeat the coffee dipped biscuits, cocoa powder and cream mixture again (by now it should have almost reached the top of the baking loaf tin). Finish by adding a final cocoa layer.
- Place in the freezer for at least 4 hours. Allow it to warm for 10 minutes on the bench top before serving. Gently lift the low FODMAP tiramisu slice out of the baking tin and slice into 10 serves. Enjoy!
- Store any leftovers in an airtight container in the freezer.
Nutrition per serve
- Standard |
- Dairy Free |
- Gluten Free
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Alana Scott
In 2013, Alana was diagnosed with Irritable Bowel Syndrome. She also suffers from coeliac disease, is allergic to nuts and is intolerant to dairy products. This means she understands how difficult it can be to cook with multiple food intolerances. Her exp... Read more
Audrey Inouye (RD)
Audrey Inouye is a FODMAP trained registered dietitian in Canada. She began her career in public health by managing community outreach and peer support programs for diabetes and prenatal nutrition. Audrey later branched into private practice and founded I... Read more
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