Macau Sawdust Pudding

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Macau Sawdust Pudding, known locally as Serradura, is an iconic Macanese no-bake dessert that pairs clouds of softly whipped sweetened cream with paper-fine layers of crushed Marie biscuits. The alternating pale cream and tan crumb layers give it the appearance of a sawdust-filled trifle, and after a few hours in the refrigerator the biscuits soften into a delicate, cake-like texture. It is a staple of Macau's café culture and one of the easiest showpiece desserts you can make at home.

Nutrition Facts

Per serving (estimated)

• 560 kcalCalories
• 38 gFat
• 23 gSaturated Fat
• 48 gCarbs
• 1 gFiber
• 30 gSugar
• 7 gProtein
• 210 mgSodium
• 240 mgPotassium
• 160 mgCalcium
• 2 mgIron
• 1 mgVitamin C
• 380 mcgVitamin A

Ingredients

For the whipped cream layer

• 2 cups (480 ml) cold heavy whipping cream, well chilled
• 1/2 cup (120 ml) sweetened condensed milk
• 1 tsp pure vanilla extract
• 1 tbsp unsweetened cocoa powder, sifted (optional, for chocolate variation)

For the biscuit 'sawdust'

• 200 g (about 14 to 16) Marie biscuits or digestive tea biscuits
• 1 tbsp unsweetened cocoa powder, optional for a mocha variation

For assembly

• 4 clear glass tumblers, wine glasses, or small trifle bowls (about 8 oz each)
• Plastic wrap, for chilling

Directions

1. Place the Marie biscuits in a heavy-duty zip-top bag, press out the air, seal, and crush with a rolling pin until they resemble coarse sawdust with a mix of fine crumbs and small flakes; transfer to a shallow bowl and set aside.
2. In a large chilled mixing bowl, combine the cold heavy cream, sweetened condensed milk, and vanilla extract.
3. Using an electric hand mixer on medium-high speed, whip the cream mixture for 3 to 4 minutes, until it holds soft-to-medium peaks that curl softly at the tip; do not overbeat or the cream will turn grainy.
4. For the optional chocolate variation, sift the cocoa powder over the whipped cream and gently fold it in with a rubber spatula just until evenly streaked or fully blended.
5. Spoon about 2 tablespoons of the whipped cream into the bottom of each glass and smooth into a level layer with the back of a spoon.
6. Sprinkle a generous, even layer (about 2 tablespoons) of the biscuit crumbs over the cream, then top with another layer of whipped cream, smoothing gently to avoid disturbing the crumbs below.
7. Repeat the layering — cream, crumbs, cream — until each glass is filled to about 1 cm from the rim, finishing with a thin, even top layer of biscuit crumbs to showcase the signature sawdust effect.
8. Cover each glass with plastic wrap and refrigerate for at least 4 hours, preferably overnight, so the crumbs absorb moisture and soften into a tender, cake-like layer.
9. Serve well chilled, straight from the refrigerator, optionally garnished with a final light dusting of crumbs or a small mint leaf.

Cook’s Notes

• Chill the mixing bowl and beaters in the freezer for 10 minutes before whipping; cold equipment is the secret to stable, billowy cream.
• Crush the biscuits to a varied texture rather than a fine powder — the mix of small flakes and crumbs is what gives Serradura its authentic sawdust appearance.
• In Macau, popular variations include a thin layer of mango purée, a drizzle of strong coffee, or a splash of Baileys between the cream layers for grown-up flair.
• Always use clear glassware so the dramatic horizontal stripes of cream and crumb are visible; trifle bowls, wine glasses, or small mason jars all work beautifully.
• The pudding keeps covered in the refrigerator for up to 2 days; the biscuits will continue to soften, so eat within 48 hours for the best contrast between layers.

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