““Food is something that comes from the heart. It lifts us up and that’s a literal translation of tira (lift) mi (me) su (up)”.”
Authentic Italian Tiramisu
Gioia B Tiramisu is made with a secret recipe that has been perfected over years. Created by our Italian chef and CEO (from Bovalino, Calabria), this Tiramisu uses authentic Italian ingredients and contains no eggs, making it accessible to more people. Every bite is an experience that transports you to a cozy cafe in Italy.
Where does your recipe come from?
Folks ask this question often. Our Tiramisu innovation came from a craving while Maria Laura was pregnant. How could she enjoy this classic dish without the risk of salmonella from raw eggs? Almost every variety of tiramisu has raw eggs. Maria Laura went into her tiny kitchen in South Boston and went through many permutations & combinations of ingredients. She persevered! After many rounds of experiements, she designed an egg-free recipe with the same delicious taste, using locally-sourced Italian ingredients. Now we have a much larger kitchen and safety certificate and we are excited to bring this recipe to the world.
Our Flavors
Classic
Creamy mix of lady fingers, coffee, marscapone, and cocoa.
Pistacchio
Swap out the coffee and cocoa for pistacchio cream and nuts. A delicious combination - this is Jack’s favorite!
Limoncello
Swap out the coffee and cocoa for limoncello & lemon zest. Much lighter and great in the Summer. Contains small amounts of alcohol
Gluten-free
Our flavors are available using all special gluten-free ingredients including the savoiardi (lady fingers) upon request.
GioiaB Kitchen is also always exploring new flavor combinations. Currently we are working on a Nutella based formula for folks who don’t like coffee - great for birthday parties. Please note in the Special Instructions if you’d like to order. We are also experimenting with a dairy-free version, but that’s not yet our of R&D.
Please contact us with flavors that would make you smile.
Order yours today
We’ll contact you as soon as possible to finalize the details.
Frequently asked questions
How long does it take to prepared? We need 2-3 days of lead time. Rush orders may be possible for an additional fee
How many portions are in each size?
Small: 8” x 3 1/2” is 1-2 portions [$12]
Quarter-pan: 9” x 9” is about 18 portions [$180]
Half-pan: 18” x 9” is about 36 portions [$288]
How long does tiramisu last in the fridge? We rarely get this question - it’s usually all devoured. However, we’ve seen it last for a few days in the fridge. Note there are no preservatives used.
Can you freeze it and eat it later? Yes! Many of our customers do this when bringing it on a longer trip as a dessert or saving for a special occasion. We recommend defrosting and consuming it within six months.
What forms of payment are accepted? We accept cash, venmo, paypal, zelle, and checks. We also accept credit cards for an additional fee to cover processing costs.
Allergy information
Our ingredients do not contain raw eggs or nuts (except the Nutella flavor which contains hazelnuts or the Pistacchio flavor which contains pistacchios). However, the tiramisu is is prepared in a facility that also processes tree nuts.
Permit information
“I miss working with you and hope that the job search is going well. I miss your Tiramisu even more, can I drive down from New Hampshire to buy some?”
— Colleague & former co-worker
“Food is something that comes from the heart. It lifts us up and that’s a literal translation of tira (lift) mi (me) su (up)”
— Maria Laura Blefari
“I’m an expert taster of the Whole Foods tiramisu and this stands up! More whipped cream rich flavor… and slightly more cocoa flavor. I like it!”
— Anonymous
“I’m impressed both by the quality of the dessert and by the PhD in Biomedical Engineering - that’s a rare combo.”
— Biotech CEO at a Tiramisu celebration
Our Team
Maria Laura Blefari, PhD
With a vision for building something that impact people’s heart, our founder brings a blend of big-picture thinking and hands-on experience. She sets the tone for everything we do.
Maria Laura’s day job is in the precision medicine space with training in neuroimaging.
Founder, CEO, & Chef
Engineer at heart - Jack likes connecting teams, fixing problems, and building things that help people. He’s served as the lead taster for all iterations of the tiramisu recipes & leads operations for GioiaB.
Jack’s day job is in the precision medicine space & his training is Reinforcement Learning applied to physiology.
Head of Finance, Operations, and QCJack DiGiovanna, PhD
Location
Melrose, MA 02176
Contact
mlblefari+gioiab@gmail.com