specialist in digestive health since 2008

specialist in digestive health since 2008

We have been developing and producing nutritional supplements since 2008. Our products are specially developed with great care and attention by our in-house dieticians. For the composition of our products we use only necessary ingredients, so our products are pure, free of gluten and soy and of high quality. This ensures that our supplements can be used safely and without adverse side effects. Our products are low FODMAP Certified™ by Monash University.

free dietary advice

free dietary advice

Our team of specialized dietitians is always at your service with practical advice and additional information about our products. Contact us via:

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Mail: info@intoleran.com

Phone: +31302272172

more than 100,000 satisfied customers

more than 100,000 satisfied customers

Since 2008, our mission is to help everyone enjoy their food. We are proud to support over 100,000 customers already.

Lactose-free tiramisu

solution for food intolerance

Fancy a delicious dessert? Try this delicious tiramisu made with lactose-free mascarpone and lactose/fructose-free biscuits. Use our lactase drops to make this delicious tiramisu. Read the recipe below:

Preparation time: 25 minutes + 2 hours rising time

Ingredients for 4-6 persons:

  • 3 or 24 drops of lactase drops
  • 500 gram mascarpone cheese
  • 125 ml lactose-free crème fraîche, stirred 
  • 4 egg yolks
  • 75 grams of sugar from dried glucose syrup
  • 2 tbsp whisky
  • 200 ml espresso coffee
  • 175 grams low FODMAP biscuits
  • 1 tablespoon cocoa powder

Additional requirements: a mixer or food processor with a whisk

How do you make it?

  1. Add 3 drops of lactase to the mascarpone cheese and leave it in the fridge for 24 hours. Now the mascarpone is largely lactose-free and you can use it. Want to get started right away? Then add 24 drops of lactase to the mascarpone. You can now use the mascarpone straight away.
  2. Beat the egg yolks and the sugar with a mixer or in the food processor with a whisk for 3-4 minutes until white and creamy. Beat the mascarpone through the egg yolk mixture with the mixer and also briefly beat in the crème fraîche.
  3. In a bowl, stir the whisky through the espresso. Dip half the biscuits into it one by one and place them, with the coffee side up, as a single layer in the baking dish. Spread half of the mascarpone mixture over them. Make another layer with the rest of the coffee, the biscuits and the mascarpone. 
  4. Cover the tiramisu and leave it to set in the fridge for at least 2 hours.
  5. Take the tiramisu out of the fridge shortly before serving. Sprinkle the tiramisu with the cocoa powder.


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