Serradura (Portuguese/Macanese Dessert)

serraduraSerradura is one of my favorite desserts, something that–along with Portuguese bbq chicken with piri piri sauce–made the Ironbound section of Newark, New Jersey a destination. After eating at cheap favorites like Ferry Street BBQ, Sabor Unido, or Hamburgao, my husband and I would always head down to one of the bakeries to have coffee and serradura. (Side note: When you order Portuguese cappuccino you actually get galão, which is more like a latte or even cafe au lait. Not strong, whatsoever. But the desserts more than make up for this.) Like Croatians (kremšnita!), the Portuguese know how to make custard and serradura is out of this world. Actually originating from Macau (or maybe a blend of Macanese and Portuguese cuisines?), serradura is super easy to make and ridiculously delicious. What more could you ask for?

  • 400 ml of whipping cream
  • about 280 ml of sweetened condensed milk
  • 1 tablespoon good vanilla extract (or vanilla bean paste)
  • maria cookies or other butter biscuits (i actually use these Croatian keks), crushed to a fine powder

Crush the cookies, either in a food processor or place into a ziplock bag and pound with something hard like a rolling pin.

In a large bowl, beat the whipping cream until fluffy and stiff peaks. Add the vanilla and about half the condensed milk. Continue to beat and add additional condensed milk to your taste.

Alternate layers of the crushed cookies with the cream, beginning with the cookies. Cover and place in the freezer for at least 2 hours, so that it firms up. When ready to eat, simply leave out for 10-20 minutes.



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