Goxua (Basque burnt cream)
- Published: 22 May 25
- Updated: 27 May 25
Goxua is an irresistible dessert from the Basque Country in northern Spain. Rum-soaked sponge, whipped cream and cinnamon-scented pastry cream are layered in glasses before being sprinkled with sugar and blowtorched until bruléed. There is literally nothing to dislike here!
- Potted history: “A little bit tiramisu; a little bit crèma catalana – this layered dessert was invented in the 1970s by a Basque pastry chef in Vitoria-Gasteiz,” says delicious. Head of Food, Tom Shingler.
- Make-ahead dessert: The sponges and pastry cream can be made up to 24 hours in advance and kept separate in the fridge. The assembled desserts will hold in the fridge for another 24 hours, but the sponge will be softer the longer you leave it.
- How to serve: You ideally want straight-sided serving glasses for this dessert (a wide robust tumbler or whisky glass is ideal). That way, you can use the glass to cut out the sponge and know it will fit flush in the glass. They also can’t be too big or you’ll struggle to blowtorch the top.
Take a look at more make-ahead summer dessert recipes.
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Makes 6 -
Prep time 25 min, plus cooling. Cook time 35 min
Nutrition
- Calories
- 510kcals
- Fat
- 26g (14g saturated)
- Protein
- 11g
- Carbohydrates
- 56g (36g sugars)
- Fibre
- 0.9g
- Salt
- 0.3g
delicious. tips
Don’t waste it: The offcuts of the sponge can be eaten by you in the kitchen, frozen for crumbling over future desserts or, if you fancy harking back to the food scene of 2010, turn them into cake pops. Depending on the size of your glasses, you may have some pastry cream or whipped cream leftover too. Both will keep in the fridge for 3 days. Hunks of sponge tumbled with dollops of jam, whipped cream and pastry cream like an Eton mess will make a lovely pud.