I was recently entrusted with the job of developing a yuzu flavoured recipe for Remedy Kombucha using their yuzu lemon Sodaly. My first instinct for yuzu was, of course, this yuzu tiramisu. It is gluten free and uses a dairy free yuzu curd which is simple to make at home. The result is a beautifully vibrant yuzu dessert that everyone will adore.
Yuzu Tiramisu (gluten free)
This gluten free yuzu tiramisu uses a few simple components to achieve a rich yet incredibly light dessert. Firstly, we’re using my gluten free savoiardi. If I may say so, store bought gluten free savoiardi are needlessly expensive and often not that good. We’re saving money and disappointment by making our own.
Next, we’re using my dairy free yuzu curd. It is easy to make and tastes incredibly fresh and bright. I won’t go back to making curd with butter anymore – I find this method so much more delicious.
Of course, we need something to dip our savoiardi in! This tiramisu uses limoncello as the alcohol component, along with a bit of lemon juice or yuzu juice and a tablespoon of curd. I find adding a bit of curd an easy way to add sweetness and ensure the yuzu flavour carries throughout the dessert.
Finally, the classic whipped egg and mascarpone combination. We’re using two eggs to balance out the liquids elsewhere in the tiramisu. They are separated and whipped with a conservative amount of sugar before being combined with the cold mascarpone. A deliciously light and creamy foil for the tangy yuzu curd and the boozy savoiardi.
Ingredient notes for your yuzu Tiramisu
- I have used my gluten free savoiardi which you can find here. It is xanthan gum free and made with only fine white rice flour (no starches or blends).
- You can find my yuzu curd recipe here. It uses coconut oil instead of butter for a light and zingy curd. I have never tasted the coconut oil flavour in the curd, but if you really dislike coconut you can use deodorised/purified coconut oil (which has no flavour).
- Most store bought mascarpone in Australia is lightly sweetened. Choose a thick, good quality mascarpone to ensure the tiramisu isn’t too runny.
- I have used limoncello in this tiramisu. If you want a non alcoholic version, lots of recipes online suggest making a lemon syrup instead. You will need 125-180ml (1/2 – 3/4 cup) of syrup.
Recipe tips
- I have found that the savoiardi actually take a second or two to absorb the limoncello, so don’t rush the dipping process. My suspicion is that this is because the limoncello mixture is completely cold. It could also be because it contains no added sugar after the limoncello production.
- If you are making lemon syrup, your savoiardi may absorb it quickly due to it being warmed (and the sugar content).
- The general consensus is that it’s best to incorporate the mascarpone straight from the fridge. Warmed mascarpone is more likely to split, so adding it cold should help to ensure the mascarpone doesn’t become textured.
- You can add as much curd as you like. I have tested half a batch and a full batch – I preferred the full batch.
How to make this yuzu tiramisu low FODMAP
This tiramisu uses a dairy free, low FODMAP yuzu curd and gluten free savoiardi. If you are using my recipe for gluten free savoiardi, they are low FODMAP. Some brands might contain high FODMAP ingredients so be sure to read the label if you are making this recipe low FODMAP.
The only ingredient we need to consider is the mascarpone. Neither Monash nor FODMAP Everyday seem to have an entry for mascarpone as of April 2025, but lactose free cream is low FODMAP in serves of up to 500g.
So, the solution to our dilemma is to make my recipe for lactose free mascarpone. I would recommend making two batches separately, as I have found that the yield lessens when attempting to make a double batch at once.
All you need is lactose free full fat cream, some lemon juice and a bit of time and patience.
More gluten free dessert recipes
- Gluten free pistachio Tiramisu
- Pavlova with no waste egg yolk berry curd
- Lactose free creme caramel
- Panna cotta with agar agar
- Eggless cheesecake (gluten free)
Yuzu Tiramisu (gluten free)
Ingredients
To finish:
- 1 batch yuzu curd (recipe linked in notes below the recipe)
- 18-28 gluten free savoiardi (1 batch of my gluten free savoiardi recipe makes about 35, recipe linked in notes below the recipe)
For the savoiardi dipping mixture:
- 125 ml (1/2 cup)* limoncello
- 20-40 ml (1-2 tablespoons)* yuzu juice or lemon juice
- 25 g curd taken from the batch of yuzu curd
For the mascarpone mixture:
- 2 extra large eggs separated (45-55g per egg, weighed out of shell)
- 110 g (1/2 cup)* caster sugar (divided into 70g and 40g)
- 500 g firm mascarpone used cold and straight from the fridge
Instructions
To prepare the yuzu tiramisu elements:
- Prepare the curd as per the instructions. I prefer to make mine the night before so that it is fully chilled. A hot or warm curd will melt the whipped mascarpone and make a mess of the tiramisu.
- Prepare the savoiardi, if you are making them from scratch. Allow them to cool completely.
- To make the savoiardi dipping mixture whisk together the limoncello, lemon juice and curd in a shallow bowl (this makes it easier to dip the savoiardi later). Set aside.
- Carefully separate the egg whites and yolks into clean bowls, ensuring no egg yolk droplets or grease touches the egg whites.
- Place the egg whites in the bowl of your stand mixer or in a medium mixing bowl that is scrupulously clean. Use the whisk attachment or a hand beater to whip the eggs until they are fluffy. Gradually add the 70g bowl of caster sugar and continue beating until stiff peaks form. You should be able to tip the bowl upside down without any slippage at all.
- Transfer the whipped egg whites to a medium mixing bowl and set aside. Clean as much egg white out of the whipping bowl as you can.
- Place the egg yolks and remaining sugar into the bowl of your stand mixer or in a small-medium mixing bowl. Use the whisk attachment or a hand beater to whip the mixture for 2-5 minutes or until the mixture looks creamy and is a pale orange or yellow colour (this depends on the colour of your egg whites).
- Add the cold mascarpone to the egg yolk mixture with the mixer on low. Allow to incorporate and scrape down the bowl to ensure all the egg yolk mixture is mixed in.
- Take the bowl of mascarpone and egg yolk over to the bowl of whipped egg whites. Gently fold the whipped egg whites into the mascarpone mixture using a silicon spatula. The aim is to completely combine the two without knocking all the air out of the egg whites. The egg whites are what makes the tiramisu light and airy, so go gently for best results.
To assemble:
- Spread a thin layer of the mascarpone mixture on the bottom of your serving dish. This will sturdy the savoiardi and make it easier to assemble.
- Dip each savoiardi into the limoncello mixture until you can feel it soften. This takes longer with a cold liquid, so leave them in there a little longer than you do with a coffee based tiramisu. Flip each savoiardi over so both sides absorb the liquid.
- Arrange the savoiardi as you wish – you can pack them tightly or leave a little room between each. Personally, I prefer less savoiardi in this tiramisu, but do what you prefer.
- Once the first layer of savoiardi are in place, dollop about 1/3 – ½ the yuzu curd over the top. Spread it out as you dollop because it can be tricky to spread over soft savoiardi. Do your best to create a layer of yuzu curd.
- Spread half the remaining whipped mascarpone mixture gently over the top. Spread it right to the edges to ensure everything is coated and sitting in a flat layer.
- Repeat the process with the next layer of savoiardi. Spread the remaining whipped mascarpone mixture over the top of the savoiardi.
- If your mixture is feeling a bit soft, place the tiramisu in the fridge or freezer for 10-15 minutes. Once it is firmer, gently dollop the remaining yuzu curd over the top of the mascarpone mixture. Use an offset spatula to very gently spread the yuzu curd evenly over the top of the tiramisu. It can take a bit of patience to ensure you don’t disturb the mascarpone underneath, which is why chilling helps.
- When you are happy, transfer the tiramisu to the fridge for at least 4+ hours but ideally overnight. You can serve straight from the fridge or allow it to come to temperature on the bench for 15-20 minutes.
- Leftovers keep well in the fridge in an airtight container. I haven't tried freezing it but by all accounts, tiramisu is a freezer friendly dessert.
Notes
- The recipe for the dairy free yuzu curd is here.
- The recipe for the gluten free savoiardi without xanthan gum is here. You will use about 1/2 – 2/3 of a batch.
- I tested this recipe in a Le Creuset 28cm oval ceramic dish which has a 1.6 litre capacity. You can use a similar sized dish here – a rectangular or square tin would make the tiramisu easier to slice. If you’d prefer to serve it by spooning out the tiramisu, any similar size serving dish will work.
- I haven’t tested individual pots or serves. While I’m sure it would work, I can’t speak to how best to divvy up each ingredient when using small vessels.
No Comments