He beat four other finalists in a live cook off at the Good Housekeeping Institute in Soho, where each contestant was challenged to create a unique take on the classic ice cream sundae.
Joshwa won with his Black Forest Sundae, a combination of Mövenpick Vanilla Brownie Ice Cream, Fresh Cherry Compote, Vanilla Blondies, Cherry Foam and Crème Chantilly.
He said: “I strived to make my sundae as beautiful as possible, especially as we first taste with our eyes. Incorporating elements traditionally found in sundaes, such as brownie and compote, I aspired to make the perfect sundae from top to bottom. I really took on board the feedback from last year’s competition, so I’m delighted to have finally won the title of Gourmet Dessert Chef 2015."
Runner-up Zac Dearden of The Woolly Sheep Inn in Skipton was praised by the judges for his creation of Mövenpick Espresso Croquant and Vanilla Brownie Deconstructed Sundae, with Caramelised Banana, Hazelnut Muffin and White Chocolate.
Both finalists won an overnight hotel stay in the capital and tickets to the Taste of London festival later this month, where Joshwa will showcase his winning dessert.
The other three finalists of the competition were Jonathan Los of Bishopstrow Hotel and Spa, Heather Gibson of Hilton Glasgow and Hannah Ward of Whisk and Spoon Catering.
Judges included pastry chef Will Torrent, Joe Lutrario (Restaurant Magazine), Helen Wainwright (Good Housekeeping), Sheila Eggleston (Eat Out & Cost Sector Catering Magazines), and Harriet Morley (UK & Ireland Business Development Manager for Mövenpick Ice Cream).
Morley said: “The annual Gourmet Dessert Chef of the Year is such a great opportunity for us to meet exceptionally talented pastry chefs from around the country. I’m already looking forward to trying Biju’s sundae again at Taste of London later this month. Congratulations!”