Tiramisu (Adapted)
Silky mascarpone cream layered with espresso-soaked ladyfingers, dusted with dark cocoa. A special-occasion dessert for stable remission—rich, indulgent, and worth the triggers you're navigating. Research suggests pasteurized eggs are essential for those of us on immunosuppressants.
Tiramisu (Adapted)
Silky mascarpone cream layered with espresso-soaked ladyfingers, dusted with dark cocoa. A special-occasion dessert for stable remission—rich, indulgent, and worth the triggers you're navigating. Research suggests pasteurized eggs are essential for those of us on immunosuppressants.
Ingredients
- Low FODMAP
- Low FODMAP
- Low FODMAP
- Low FODMAP
- Low FODMAP
- Moderate FODMAP
- Low FODMAP
- Low FODMAP
- High FODMAP
- Low FODMAP
Coffee Soak
Mascarpone Cream
Assembly
Instructions
Brew 1.5 cups of strong coffee and let cool to room temperature, about 30 minutes.
Equipment: shallow dishStir in sugar until fully dissolved, then add Marsala or rum if using.
Pour into a shallow dish wide enough to fit a ladyfinger flat.
Equipment: shallow dishCombine egg yolks and sugar in a large bowl and whisk vigorously for 3-4 minutes, until the mixture turns thick, pale yellow, and falls in ribbons when you lift the whisk.
Equipment: large bowl, whiskTip: The mixture should be thick, pale yellow, and fall in ribbons when you lift the whiskAdd mascarpone and vanilla extract, then beat with an electric mixer on medium speed until completely smooth and no lumps remain, about 1-2 minutes.
Equipment: electric mixerTip: Scrape down the bowl to ensure no lumps remainIn a separate bowl, whip cold heavy cream with clean beaters until soft peaks form—the cream should hold its shape but still have a slight droop at the tip, about 2-3 minutes.
Equipment: separate bowl, clean beatersTip: Soft peaks should hold their shape but still have a slight droop at the tipGently fold the whipped cream into the mascarpone mixture using a silicone spatula, working in broad strokes from the bottom up to preserve the airiness. Stop as soon as no white streaks remain.
Equipment: silicone spatulaWorking with one ladyfinger at a time, dip it into the coffee mixture for 1-2 seconds per side—just long enough to absorb flavor but not so long that it becomes soggy and falls apart.
Tip: Just long enough to absorb flavor but not so long that it becomes soggy and falls apartArrange dipped ladyfingers in a single layer in an 8x8 inch (20x20cm) baking dish, breaking cookies as needed to fill gaps.
Equipment: 8x8 inch (20x20cm) baking dishSpread half of the mascarpone cream over the ladyfingers in an even layer, smoothing gently with an offset spatula.
Equipment: offset spatulaRepeat with a second layer of coffee-dipped ladyfingers, arranging them perpendicular to the first layer if possible for structural stability.
Tip: Arranging perpendicular to the first layer adds structural stabilityTop with the remaining mascarpone cream, spreading evenly and smoothing the surface.
Cover tightly with plastic wrap, ensuring the wrap doesn't touch the cream surface, and refrigerate for at least 4 hours or overnight—the longer rest allows flavors to meld and the texture to set.
Tip: The longer rest allows flavors to meld and the texture to set—overnight is idealJust before serving, dust the top generously with unsweetened cocoa powder using a fine-mesh sieve for even coverage.
Equipment: fine-mesh sieve
Prepare the Coffee Soak
Make the Mascarpone Cream
Assemble the Tiramisu
Notes
Pasteurized eggs required
Because egg yolks remain raw in this recipe, use pasteurized eggs to eliminate Salmonella risk. The FDA specifically recommends pasteurized eggs for people with IBD and other immunocompromised conditions. Look for brands like Davidson's Safest Choice in the refrigerated egg section.
Decaf strongly recommended
Coffee stimulates gut motility and bowel urgency in many IBD patients. Substitute decaf espresso or strong-brewed decaf coffee to keep the flavor while minimizing GI stimulation. Cold brew also tends to be gentler due to lower acidity.
Storage
Cover and refrigerate for up to 3 days. The dessert actually improves after 24 hours as the ladyfingers soften and flavors develop. Do not freeze—the cream will separate and become grainy.
Dairy-free adaptation
This recipe is difficult to adapt dairy-free while maintaining authenticity. Mascarpone and heavy cream are fundamental to the texture. For lactose-sensitive individuals, try lactose-free heavy cream and small portions—mascarpone contains less lactose than milk but is not lactose-free.
Portion control
Start with a small serving (1/9 of the pan). The combination of high-fat dairy and caffeine can overwhelm a sensitive gut even in remission. You can always have more if you tolerate it well.
Make-ahead timing
Prepare 8-24 hours before serving for best texture and flavor development. The cocoa powder should only be added just before serving to prevent it from dissolving into the cream.
IBD Considerations
Diet Protocol Compliance
How this recipe fits common IBD dietary approaches
