Serradura is a much-loved Macau dessert whose name refers to the fine biscuit crumbs layered with cream.
A light hand keeps the cream soft and the crumbs loose, giving the chilled pudding its characteristic contrast.
Chill the bowl and beaters first, and stop whipping as soon as the cream holds soft folds.
Serving Suggestions
Serve cold in small glasses with coffee or unsweetened tea.
Recipe Notes
Assemble up to one day ahead and keep the glasses covered so the top crumbs stay fresh.
Macanese Serradura
Macau’s chilled sawdust pudding with softly whipped cream, condensed milk, and fine tea-biscuit crumbs.
Ingredients
Equipment
Method
Prepare the Crumbs:
- Pulse the biscuits in a food processor until finely crushed but not powdery. Reserve 1/3 cup for the topping.
Whip the Cream:
- Beat the cold cream to soft peaks. Add condensed milk, vanilla, and salt, then beat briefly to medium peaks. Do not overwhip.
Layer and Chill:
- Spoon a loose layer of biscuit crumbs into six glasses. Add a layer of cream, then repeat, finishing with cream and the reserved crumbs. Keep the layers slightly uneven rather than pressing them flat.
- Cover and chill for at least 4 hours, or overnight, before serving cold.
Nutrition
Notes
- Stop whipping when the mixture holds soft folds; overwhipped cream can turn grainy.
- Keep covered and refrigerated for up to three days.
