Portuguese Serradura (Sawdust Pudding)
Classic Serradura alternates finely crushed Maria biscuits with a chilled cream-and-condensed-milk mixture. It needs neither oven nor gelatine: refrigeration gives it body while preserving the layers that explain its “sawdust” name.
- Yields
- 6 individual glasses
- Prep
- 20 min (+ 4 hrs chilling)
- Cook
- No cooking
Ingredients
- 200 g Maria biscuits
- 400 ml Whipping cream, at least 35% fat, very cold
- 1 tin (about 397 g) Sweetened condensed milk
Method
Crush the Maria biscuits to a very fine, even crumb resembling sawdust. Reserve two tablespoons for the topping.
Whip the very cold cream in a chilled bowl until it holds firm peaks. Stop before it begins to turn grainy.
Pour in the condensed milk in a thin stream and fold gently with a spatula, retaining as much air as possible.
Put a thin biscuit layer in the base of each glass, cover with a thicker cream layer and repeat two or three times.
Finish with cream and cover the whole surface with the reserved crumbs. Refrigerate for at least 4 hours.