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Serradura

Serves 4 to 6 Dessert vegetarian, Desserts

Serradura

Serradura, also known as 'sawdust pudding,' is a beloved Portuguese dessert with roots in both Macau and Lisbon. It is a simple yet indulgent treat, made by layering whipped cream, sweetened condensed milk, and crushed Maria biscuits. The dessert is named for the fine, sawdust-like texture of the biscuit crumbs that give it its signature look.

This dessert is a staple in Portuguese homes, where it's prepared with a generous hand of good olive oil and a pinch of salt, though these aren't traditional ingredients for Serradura. The flavor is rich and creamy, with a hint of vanilla and a touch of lemon zest to brighten it up. It's a no-fuss, comforting sweet that brings a taste of Portuguese family gatherings to the table.

Ingredients

  • 500 mlwhipping cream — very cold
  • 1 cansweetened condensed milk — 397 g
  • 300 gMaria biscuits — crushed to sawdust
  • 1 tspvanilla extract
  • 1lemon — zested

Method

  1. Start by chilling a large mixing bowl and the beaters of your electric mixer in the refrigerator for about 15 minutes. This will help the whipping cream reach the right consistency more easily.
  2. While the bowl and beaters chill, crush 300 g of Maria biscuits into fine crumbs. You can do this by placing the biscuits in a resealable plastic bag and using a rolling pin to crush them until they resemble coarse sand. Set the crumbs aside.
  3. Remove the chilled bowl and beaters from the refrigerator. Pour 500 ml of whipping cream into the bowl and begin to whip it using the electric mixer on medium speed. Continue whipping until soft peaks form, which means the cream should hold its shape but still have a slight droop when you lift the beaters.
  4. Add 1 can of sweetened condensed milk and 1 tsp of vanilla extract to the whipped cream. Gently fold these ingredients into the cream using a spatula. Be careful not to deflate the whipped cream; use a gentle folding motion until everything is well combined.
  5. Zest 1 lemon and add the zest to the cream mixture. The lemon zest will add a subtle freshness and balance the sweetness of the dessert. Stir gently to incorporate the zest evenly throughout the mixture.
  6. In a serving dish or individual cups, layer the dessert by alternating between a layer of the cream mixture and a layer of the crushed Maria biscuits. Start with a layer of cream, followed by a layer of crumbs, and repeat until all ingredients are used, ending with a layer of cream on top.
  7. Cover the dish or cups with plastic wrap and refrigerate for at least 4 hours, or until the dessert is firm. The Serradura is ready when it holds its shape when scooped, and the flavors have melded together beautifully.
  8. Before serving, you can garnish the top with a sprinkle of the remaining biscuit crumbs or a touch more lemon zest for extra flavor and visual appeal. Serve chilled to enjoy the creamy, dreamy texture at its best.
Cover of Authentic Portuguese Cuisine
From the cookbook

Authentic Portuguese Cuisine

This recipe is from Authentic Portuguese Cuisine by Yassine Sbiti — the Portuguese volume in the ComidaTime International Cuisines series.

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