Go Back
–+ servings
Macanese serradura layered with soft cream and fine biscuit crumbs in a glass.

Macanese Serradura

No ratings yet
Macau's chilled sawdust pudding with softly whipped cream, condensed milk, and fine tea-biscuit crumbs.
Print Recipe Pin Recipe
Prep Time 20 minutes
Chilling 4 hours
Total Time 4 hours 20 minutes
Servings: 6 servings
Course: Dessert
Cuisine: Macanese
Calories: 510
Ingredients Equipment Method Nutrition Notes

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

Equipment

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

Method
 

Prepare the Crumbs:
  1. Pulse the biscuits in a food processor until finely crushed but not powdery. Reserve 1/3 cup for the topping.
Whip the Cream:
  1. 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:
  1. 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.
  2. Cover and chill for at least 4 hours, or overnight, before serving cold.

Nutrition

Calories: 510kcalCarbohydrates: 55gProtein: 7gFat: 30gSaturated Fat: 18gCholesterol: 95mgSodium: 280mgFiber: 1gSugar: 34g

Notes

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