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Macanese serradura layered with soft cream and fine biscuit crumbs in a glass.

Macanese Serradura

Macau's chilled sawdust pudding with softly whipped cream, condensed milk, and fine tea-biscuit crumbs.
Servings 6 servings
Prep Time 20 minutes
Chilling 4 hours
Total Time 4 hours 20 minutes

Equipment

  • Food processor
  • Large mixing bowl
  • Electric mixer
  • Six dessert glasses

Ingredients

Serradura

  • 10 oz Maria or plain tea biscuits
  • 2 cups heavy whipping cream very cold
  • 14 oz sweetened condensed milk
  • 1 tsp vanilla extract
  • 1/4 tsp fine salt
US Customary - Metric

Instructions

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.

Notes

  • Stop whipping when the mixture holds soft folds; overwhipped cream can turn grainy.
  • Keep covered and refrigerated for up to three days.

Nutrition

Calories: 510kcalCarbohydrates: 55gProtein: 7gFat: 30gSaturated Fat: 18gCholesterol: 95mgSodium: 280mgFiber: 1gSugar: 34g
Calories: 510kcal
Course: Dessert
Cuisine: Macanese
Keyword: Macau Dessert, Sawdust Pudding, Serradura