Heavenly Serradura - The Portuguese Sawdust Pudding Recipe
A Whisper of Sweetness
Enjoy the simple
elegance of Serradura, a beloved Portuguese dessert that literally means
"sawdust pudding" because of its layers of crushed Marie biscuits.
This no-baked treat is a mix of whipped cream, sweetened condensed milk, and
crunchy biscuit crumbs, creating a blend of textures and flavors that are light
and satisfying. It’s perfect for a quick and elegant dessert or a refreshing
finish to any meal. This scaled-down recipe lets you enjoy a taste of Macau's
Portuguese heritage right in your kitchen, designed for two to share, or for
one to keep for themselves.
Preparation Time: 15 minutes
Cooking Time: 0 minutes (No-bake!)
Chilling Time: Minimum 2 hours
Total Time: 2 hours 15 minutes
Difficulty Level: Easy
Serves: 2
INGREDIENTS
• Heavy Whipping Cream (cold): 200 ml (about 3/4 cup + 1 tbsp)
• Sweetened Condensed Milk: 50 ml (about 3 tbsp + 1 tsp) - adjust to taste.
• Marie Biscuits: 60g (about 8-10 biscuits)
Tools & Equipment
• Mixing bowl (preferably chilled)
• Electric mixer (handheld or stand mixer) or a whisk.
• Spatula
• Food processor or a sturdy plastic bag and rolling pin.
• 2 serving glasses or small dessert bowls.
INSTRUCTIONS
Step 1.
Crush the Biscuits: Put the Marie biscuits in a food processor and pulse until they become fine crumbs, similar to sawdust. If you don’t have a food processor, place the biscuits in a sturdy plastic bag, seal it, and crush them with a rolling pin until finely ground. Set aside.
Step 2.
Whip the Cream: In a chilled mixing bowl, pour the very cold heavy whipping cream. Using an electric mixer (or a strong whisk), beat the cream at medium-high speed until soft peaks form.
Step 3.
Add Condensed Milk: Slowly add the sweetened condensed milk to the whipped cream while continuing to beat until stiff peaks form. Be careful not to overbeat, as it can become grainy. Taste and adjust the sweetness by adding a little more condensed milk if desired.
Step 4.
Assemble the Serradura:
o Spoon a layer of the whipped cream mixture at the bottom of each serving glass.
o Sprinkle a generous layer of crushed Marie biscuit crumbs over the cream.
o Repeat the layers, finishing with a layer of biscuit crumbs on top.
o Aim for 2-3 layers of each.
Step 5.
Chill: Cover the glasses with plastic wrap and refrigerate for at least 2 hours. This allows the flavors to blend and the biscuits to soften slightly, giving it the right texture.
Step 6.
Serve: Serve chilled, garnished with an extra sprinkle of biscuit crumbs or a small mint leaf, if desired.
Macro Summary (Approximate per serving, varies based on exact ingredients and portions)
Calories: 350-450 kcal
Protein: 4-6g
Carbohydrates: 35-45g (mostly from sugar in condensed milk and biscuits)
Fats: 25-35g (from heavy cream)
Note: This is a rough estimate. For exact macros, you need to calculate based on specific brands and quantities used.
Tips & Variations
• Chill Your Tools: For best results when whipping cream, chill your mixing bowl and whisk attachment in the freezer for 10-15 minutes before you begin. This helps the cream whip up faster and hold its shape better.
• Adjust Sweetness: You can change the amount of condensed milk based on your sweetness preference. Start with less and add more if needed.
• Biscuit Alternatives: While Marie biscuits are traditional, you can try digestive biscuits, shortbread, or even vanilla wafers for different flavors.
• Coffee Twist: Add 1-2 teaspoons of instant coffee granules (dissolved in a little hot water and cooled) to the whipped cream mixture for a coffee-flavored Serradura.
• Chocolate Serradura: Mix in a tablespoon of cocoa powder into whipped cream, or layer with chocolate shavings or finely crushed chocolate biscuits.
• Fruity Delight: Add fresh berries (strawberries, raspberries) or a thin layer of fruit compote for a refreshing twist.
FAQs
1Q: Why isn't my cream whipping up properly?
A: This usually happens because the cream isn’t cold enough, or the bowl/whisk isn’t chilled. Make sure all tools and the cream are very cold. Also, use heavy whipping cream (at least 35% fat) and not just light cream or half-and-half.
2Q: Can I make this dessert ahead of time?
A: Yes! Serradura is better if made ahead. It allows the biscuits to soften and the flavors to come together. You can prepare it up to 24 hours in advance and store it in the refrigerator. Beyond that, the biscuits might get too soggy.
3Q: What if I don't have an electric mixer?
A: You can still make Serradura! Use a sturdy whisk and some arm power. It will take longer to whip the cream, but it’s definitely doable. Just ensure your cream and bowl are very cold to speed up the process.
4Q: Can I use light condensed milk or a sugar substitute?
A: You can try, but using light condensed milk or sugar substitutes might change the texture and flavor a lot. The full-fat condensed milk adds to the creamy richness and sweetness that define Serradura.
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