How to make Serradura

Why cooks start here

Serradura is cooked the way the Portuguese kitchens of Macau and Lisboa cooks it — good olive oil used without counting, salt judged by hand, and no fuss about the plate. This is the home version, written down the way a Portuguese family cook actually puts it on the table.

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.