The imaginary of Lent in Seville and Andalusia involves a myriad of concepts. The characteristic aroma of incense; pasos, nazarenos, a whole musical fabric around Holy Week and one of the most delicious desserts in our recipe book: torrijas . And Manu Jara, sensitive to the seasonality and idiosyncrasy of Seville, lends himself once again to make the most seductive torrijas.
This 2025 offers up to eight versions of a delicacy capable of sustaining tradition and surrendering to new flavors.
Those with a sweet tooth will be eager to try these creations, available until April 20. Manu Jara’s innovative torrijas can be purchased exclusively at Bocasú, the takeaway of Mercado de Triana.
The classics, however, will also be offered in the sweet shops of El Corte Inglés, Pureza street as well as in the Breakery of the Only YOU Hotel Sevilla.
How are the 8 torrijas of Manu Jara this 2025?
In the same line of other seasonal sweets -every year his versions of panettone or roscón de reyes are unforgettable-, Manu Jara combines two classic recipes and 6 versions that bring unexpected nuances.
The new creations reinterpret the concept of torrija with ingredients that add depth and contrast:
- Classic cinnamon and anise, the one that evokes the pastries of a lifetime.
- Torrija of wine and honey from Aracena.
- Caramelized cream with pine nuts.
- Coffee, Baileys and mascarpone, a nod to coffee desserts.
- Caramel, pear and dulce de leche.
- Pistachio, Sevillian orange and orange blossom.
- Chocolate and amarena cherry.
- Cream cheese, speculoos cookie and raspberry.
Manu Jara explains the intention behind this proposal: “It’s not just about making torrijas, but about understanding them. Every year we come back to them because they are part of our memory, but that doesn’t mean they should always be the same.
The classic torrija is where it should be, but there is also room for new versions that respect its essence without repeating formulas. What matters is balance: that each ingredient makes sense and that the whole works. No more artifice.”