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Loading...Serradura — Portuguese for sawdust — is a no-bake layered pudding from Portugal that looks just like wood shavings pressed between clouds of sweetened cream. Crushed Marie biscuit crumbs alternate with billowy whipped cream and condensed milk to create a striking striped dessert that's as easy to make as it is impressive to serve.
Prep Time20 mins
Cook Time0 mins
Total Time20 mins
Servings6
Yield6 individual puddings
Nutrition Facts
Per serving (estimated)
- 380 kcalCalories
- 22 gFat
- 13 gSaturated Fat
- 42 gCarbs
- 1 gFiber
- 28 gSugar
- 5 gProtein
- 180 mgSodium
- 200 mgPotassium
- 140 mgCalcium
- 2 mgIron
- 1 mgVitamin C
- 320 mcgVitamin A
Ingredients
For the cookie crumbs
- 200 g Marie biscuits (about 28 cookies)
- 1 tbsp powdered sugar (optional)
For the whipped cream layers
- 1 1/2 cups (360 ml) cold heavy whipping cream
- 1/2 cup (120 ml) sweetened condensed milk, well chilled
- 1 tsp pure vanilla extract
- 1/2 tsp finely grated lemon zest (optional)
Directions
- Place the Marie biscuits in a food processor and pulse until they resemble very fine sawdust with no large chunks remaining; stir in the powdered sugar if using and set aside.
- In a large chilled bowl, whip the cold heavy cream with an electric mixer on medium speed until soft peaks form, about 2 minutes.
- Add the chilled condensed milk, vanilla extract, and lemon zest (if using), then continue whipping on medium-high until the mixture holds firm, billowy peaks, about 2 more minutes — do not over-whip or it will turn grainy.
- Spoon a thin, even layer of cookie crumbs into the bottom of six small clear glasses, ramekins, or tumblers, pressing gently with the back of a spoon to flatten.
- Top the crumbs with a generous layer of the whipped cream mixture, smoothing the surface evenly.
- Repeat the layering — cookie crumbs, then cream — until each glass is filled, finishing with a final cream layer on top.
- For the signature look, dust the top of each pudding with a thin snow-like layer of the remaining cookie crumbs so the "sawdust" peeks through.
- Cover each glass loosely with plastic wrap and refrigerate for at least 4 hours, or preferably overnight, to let the layers set and the flavors meld.
- Serve cold, directly from the refrigerator.
Cook’s Notes
- Chill the cream, condensed milk, and bowl in the freezer for 10 minutes before whipping — this is the secret to stiff, stable peaks.
- For the most authentic texture, crush the biscuits until they look like real sawdust; large pieces will disrupt the silky contrast with the cream.
- Use clear glasses or stemless wine glasses so the alternating brown and white layers show off beautifully.
- Serradura keeps well covered in the refrigerator for up to 3 days, making it an ideal make-ahead dessert.
- For a richer variation, fold 1/4 cup mascarpone into the whipped cream along with the condensed milk.
