Usually desserts taste better the fresher it is, not the case on this dessert as this one taste better on the second or third day but don’t have it later than that as this contains fresh cream. Serradura, Macau pudding or sawdust pudding is a very popular dessert in Macau, made with a simple concoction of whipped cream, condensed milk and crumbled Marie biscuits.
This dessert came from Portugal then brought over by the Portuguese when the colonized Macau. It can easily be found everywhere in Macau from restaurants, bakeries even on street stalls, it’s one of those must try dishes in this place.
Traditionally serradura uses Marie biscuits then modern versions started adding flavours like green tea, coffee, Oreo, strawberry and chocolates, there are also other versions where nuts are added to cookie base. Today we will be making the ones that uses cashews, and this I guess is the best and simplest serradura flavour there is.
- In a food processor or blender place Marie and cashews, grind until it resembles coarse sand. Set aside.
- In a bowl whip the cream until soft peaks form, gently fold in the condensed milk.
- Prepare 4 tall glass, then fill each glass with crumbs and cream in an alternating manner until the top, chill for 2 days then serve.