Serradura, sometimes called Portuguese sawdust pudding, is a sweet and creamy dessert that dazzles at dinner parties. Its name, which means “sawdust” in Portuguese, refers to the fine crumbs of biscuit folded into whipped cream. This dessert is especially popular in Macau, but it can also be found in Hong Kong, Goa, and a variety of Portuguese- and Spanish-speaking countries.
Many believe serradura was created in the mid-20th century, when Portuguese households began experimenting with desserts during festive gatherings and local cafes adopted the style. Over time, it became common at birthday parties and family get-togethers, and is now beloved all over the Portuguese-speaking world.
What Is Serradura?
Serradura is essentially a layered dessert of whipped cream (sometimes mixed with condensed milk) and finely crushed biscuits (often tea biscuits or Maria cookies). The crushed cookies resemble sawdust, which is where “serradura” gets its name! This tasty dessert is traditionally presented in small glasses or jars, which really jazzes up its appearance despite only requiring three ingredients!
Serradura: Portuguese Sawdust Pudding Recipe
(6 Servings)
Ingredients
2 cups whipping cream (cold)
1 can (around 395 g) sweetened condensed milk
200 g plain tea biscuits or Maria cookies
A small pinch of salt
Optional: a splash of vanilla extract or lemon zest for flavor
Instructions
Prepare the biscuits/cookies. Place the biscuits in a sealed plastic bag or food processor and crush them into fine crumbs. You should ideally get a texture like fine sand. Set aside about one quarter of the crumbs for layering on top.
Whip the cold cream in a cold mixing bowl until medium-sized peaks form.
Sweeten the cream by gently folding in the sweetened condensed milk and the pinch of salt (and optional vanilla or lemon zest) until thoroughly combined. Be careful not to deflate the cream!
Next, take your serving glasses or small jars and start with a layer of biscuit crumbs at the bottom. Then, add a layer of the cream mixture. Continue alternating crumbs and cream. Make sure to finish with a cream layer.
Now, it’s time to top it off. Sprinkle the biscuit crumbs that you kept in reserve generously on top as a final layer. Press gently so they stick.
Cover each serving and refrigerate for at least 2 to 4 hours (or overnight for best results). Chilling helps the dessert set and allows the flavors to meld.
Finally, serve the serradura when it is cold and wow your friends and family with this “sawdust” dessert gold.
Tips and Variations
Use ultra-cold cream and chill your mixing bowl and beaters beforehand to help the cream whip better.
If you prefer a lighter sweetness, you can substitute part of the condensed milk with plain whipped cream and a bit of powdered sugar.
For extra flavor, add a touch of citrus zest or a drop of almond extract.
You can layer in fruit (such as thin slices of banana or berries) between crumbs and cream for color and flavor contrast. This is our favorite way to make it!
For a firmer texture, you can add a bit of softened cream cheese or mascarpone to the cream mixture.
Why Serradura Works So Well
Serradura thrives at all gatherings from potlucks to Easter Sunday to Christmas Eve. It can fit in anywhere and couldn’t be easier to make. Bring serradura to your next party in Portugal and get ready to impress your local friends!
