Homemade Serradura is the easiest yet taste-wise, impressive dessert! It will definitely be the perfect end to any meal. Just few ingredients required.
To those who are not familiar with the Portuguese cuisine, the word Sarradura may not sound very attractive. In fact, it is a delicious, creamy and airy dessert and one of the easiest puddings to make. Sarradura originates from Macau and is also known as Macau pudding or a sawdust pudding because sarradura is a Portuguese word for sawdust. It refers to the way biscuits look in the dessert – they are crushed into the fine crumbs or dust. The whole dessert is nothing more than a combination of layers of whipped cream and a biscuit.
Although nowadays there are many different variations of the dessert’s flavors, like Oreo, chocolate, berries etc., originally, serradura was made of the tea biscuits, or Marie biscuits. Serradura is super easy to make and requires only a few ingredients most of which are surely in your pantry. And if you can whip the cream and crush the biscuits, there’s nothing more difficult in making this dessert. The whole process won’t take more than ten minutes. Most of the people love it for its simplicity and delicious taste. It is a chilled dessert, just a perfect treat for a summer day and the best way to impress your guest!
When making serradura, the key thing is to choose all the ingredients properly. For traditional version use Marie biscuits and crush them finely, preferably in a food processor. The better they are crushed the airier dessert you get. Also, whip the cream to the stiff peaks, but don’t over-mix with condensed milk, otherwise you’ll get sweetened butter. When laying serradura into the glass don’t make the biscuit layer too thick, ensuring that your dessert is silky and not dry. Serve cold and enjoy the little glass of heaven!
EASY SERRADURA RECIPE
- Leibniz butter biscuits/ Marie biscuits- 250 gm
- Whipping cream (35 %)- 500 ml
- Condensed milk- 1 can
- Vanilla extract- 2 tbsp
- Pistachio nuts ( split) - 1 tsp
- Almonds ( split) 1 tsp
- Mint leaves- 10 ( optional)
- Place the Leibniz butter biscuits in a food processor and pulse until they are crushed.*
- Pour the cold whipping cream into a bowl of the stand mixer with whisk attachment, then add in the vanilla extract. Start whipping & when it almost reaches the peak stage, add in the condensed milk . Beat until stiff peaks. Don't over-mix or you will get the sweet butter.
- Choose a glass of your choice and place a layer of the crushed biscuits, then top with the whipped cream & smooth out.
- Repeat with further layers of Leibniz biscuits and cream, ending with the whipped cream. Sprinkle the last layer of cream with the biscuit crumbs.
- Sprinkle the nuts & top with mint leaves.
- Cover with plastic wrap & place in the refrigerator for 2-3 hours or you can serve immediately.
A food processor, a mixer with a whisk attachment, a piping bag ( optional).
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