Serradura Recipe (Portuguese Sawdust Pudding) – Dassana’s Veg Recipes

Serradura, also known as Portuguese Sawdust Pudding, is a no-bake dessert made with layers of whipped cream and finely crushed Marie biscuits. The name comes from the biscuit crumbs, which look like fine sawdust. It is a popular dessert in Macau and is now enjoyed in many parts of the world, including Goa. This easy three-ingredient Serradura recipe comes together quickly before chilling until set.

About Serradura Recipe

Serradura is a classic Portuguese-style chilled dessert made by layering whipped cream with very finely crushed biscuits. The dessert is especially popular in Macau and is also well known in Goa, where it has long been served in restaurants, cafés and home kitchens.

The biscuit crumbs should be as fine as sawdust. In Portuguese, serradura means “sawdust,” referring to the fine biscuit crumbs that give the dessert its name.

My recipe keeps things simple with just whipped cream, condensed milk and Marie biscuits. Since the condensed milk adds both sweetness and richness, there is no need to add extra sugar.

The sweetness in this recipe is balanced rather than overly sweet. If you prefer a sweeter dessert, simply add 1 to 2 tablespoons more condensed milk while whipping the cream.

For the best results, use whipping cream or heavy cream with about 35% milk fat or more. Cream with a lower fat percentage can take much longer to whip and may not reach stable peaks.

The recipe uses Marie biscuits, which are easy to find in India. If you live in the US or elsewhere, Maria cookies or another light tea cookie work just as well.

This is a no-bake dessert that can be assembled in individual dessert glasses, jars, ramekins or one large serving bowl.

As the dessert chills, the biscuit layers soften slightly while the whipped cream stays light and airy, creating the classic Serradura texture.

You can prepare it several hours ahead or even a day in advance, making it an easy make-ahead dessert for family meals, celebrations and dinner parties.

More No Bake Desserts To Try

How to Make Serradura (Stepwise)

Crush The Biscuits

1. Place 28 Marie biscuits (about 144 grams) in a food processor, blender or mixer-grinder.

2. Pulse until they resemble fine sawdust. There should be no large pieces remaining.

Tip: If you do not have a processor, place the biscuits in a sturdy zip-top bag and crush them with a rolling pin until very fine.

Set the crushed biscuits aside.

Whip The Cream

3. Add 300 ml chilled whipping cream or heavy cream to a cold mixing bowl.

4. Using an electric hand mixer or stand mixer, whip the cream until soft peaks form.

5. At this stage, the cream should look smooth, hold soft folds and the peaks should gently bend over when the whisk is lifted.

6. Add 120 grams (½ cup) sweetened condensed milk.

Tip: For extra sweetness, stir in a few more tablespoons of the condensed milk.

7. Continue whipping until the cream reaches medium-stiff peaks.

8. The cream should hold its shape well and look smooth, thick and fluffy, but the peaks should still have a slight curve. Avoid whipping until very stiff, as the cream can become grainy.

Tip: Instead of whipping after adding the condensed milk, whip the cream a little beyond soft peaks until it holds its shape well but is not stiff. Then gently fold in the condensed milk with a spatula until evenly combined. Do not over-mix.

Layer & Make Serradura Dessert

9. If using small dessert glasses or jars, add 1 to 2 tablespoons of the crushed biscuit mixture as the first layer.

Gently level it with the back of a small spoon to create an even layer.

10. Top with 1 to 2 tablespoons of the whipped cream mixture. Gently smooth it into an even layer with the back of a spoon.

11. Again add and make the biscuit layer.

12. Repeat the biscuit and cream layers until the container is nearly full. The number of layers will depend on the size and shape of your serving glasses, bowls or jars.

Finish with a final layer of crushed biscuits on top.

Note: If using a large serving bowl, alternate even layers of biscuit crumbs and whipped cream. Continue layering until all the biscuit crumbs and whipped cream are used, finishing with a layer of biscuit crumbs.

Refrigerate & Chill

13. Cover the dessert glasses or bowl and refrigerate for 4 to 5 hours, or until well chilled and set.

14. Serve the Serradura dessert chilled.

If you like, garnish with cherries, fresh fruits, sliced almonds, sliced pistachios, grated chocolate or a Marie biscuit just before serving.

Serving Suggestions & Storage

Serve Serradura straight from the refrigerator. It makes a nice dessert after both Indian and Western meals.

For a simple garnish, use cherries, fresh berries, sliced mango, kiwi, almonds, pistachios or a whole Marie biscuit.

Store leftovers covered in the refrigerator for up to 2 days. The biscuit layers will soften further as the dessert sits, but it will still taste good.

Freezing is not recommended as the texture of the whipped cream changes after thawing.

Dassana’s Recipe Tips

1. Use cold ingredients: Refrigerate the cream, mixing bowl and whisk attachments for at least 20 to 30 minutes before whipping. Cold equipment helps the cream whip faster and gives a better volume.
2. Cream consistency: Whip the cream only to soft peaks before adding the condensed milk. After adding it, continue whipping just until medium-stiff peaks. Overwhipping can make the cream grainy.
3. Using Amul cream: If using Indian Amul whipping cream, expect it to take longer to whip than many international whipping creams. Patience is important.
4. Choose the right cream: A whipping cream with about 35% milk fat or more whips more easily and gives the best texture.
5. Crush the biscuits finely: The biscuit crumbs should look like fine sawdust without large pieces. This gives Serradura its classic texture.
6. Layer gently: Spoon or pipe the cream carefully so the biscuit layers stay neat and distinct.
7. Serving containers: You can assemble the dessert in one medium or large serving bowl, or use individual dessert glasses, jars or small bowls.
8. Vanilla is optional: Add ½ teaspoon vanilla extract to the cream if you prefer a light vanilla flavor.
9. Make ahead: Serradura is best made several hours ahead so the layers have enough time to chill and soften.