Editorial content from Empório Portugal. Traditional recipes may vary by region, family and cook.
About the recipe
Serradura is a much-loved home dessert for its simplicity and contrasting textures.
The name recalls the look of fine sawdust from crushed biscuits between cream layers.
As with many Portuguese recipes, there are variations by region, family and cook — with condensed milk, cream or dulce de leche.
Ingredients
- 200 g crushed Maria biscuits
- 500 ml whipping cream
- 200 g condensed milk
- 1 teaspoon vanilla essence
- Ground cinnamon for dusting
Method
- Crush the biscuits to a fine sand-like texture.
- Whip the cream with vanilla until firm.
- Fold in the condensed milk carefully.
- In a bowl or glass, alternate layers of cream and biscuit.
- Finish with cream and dust with cinnamon.
- Chill for at least 2 hours before serving.
Tips from Empório Portugal
- Finely crushed biscuits give a better texture.
- Assemble when serving or chill well beforehand.
- Clear glasses show off the layers.
Possible replacements in Brazil
- Digestive or cinnamon biscuits work well.
- Plant-based cream changes the consistency.
Pairing
Coffee or Moscatel de Setúbal. Content intended for adults over 18. Drink in moderation.
Regional and family variations can alter ingredients, quantities and preparation.
Empório Portugal's recipes have cultural and gastronomic purposes. Adjust ingredients according to dietary restrictions, allergies and professional guidelines.
This recipe is part of the editorial curation of Empório Portugal, developed from the Portuguese culinary tradition. Like any traditional recipe, it can vary depending on the region, the family and the cook.
Send it to the Empório Portugal community. The recipes received are analyzed before any publication.
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