Macau Serradura (Biscuit Pudding)
A classic Macau dessert featuring layers of crushed biscuits and silky cream. It melts in your mouth, sweet yet light. Perfect chilled for a refreshing treat.
Ingredients
5 items- Maria cookies (or digestive biscuits) 200g
- Heavy cream 250ml
- Sweetened condensed milk 60g
- Vanilla extract a few drops
- Cocoa powder or matcha powder for dusting
Nutrition
Steps （5 steps）
Place Maria cookies in a sealed bag and crush with a rolling pin into fine crumbs. Transfer to a bowl.
In a large bowl, combine chilled heavy cream, condensed milk, and vanilla. Whip with electric mixer on medium speed until soft peaks form (about 3 minutes).
In a glass cup, spread a layer of cookie crumbs and press firmly with the back of a spoon. Pipe or spoon a layer of cream on top and smooth it out.
Repeat step 3 to create 3-4 layers, finishing with a layer of crumbs on top. Use a fine sieve to evenly distribute the last layer.
Cover with plastic wrap and refrigerate for at least 4 hours until set. Dust with cocoa or matcha powder before serving.
Tips
Crush the cookies as finely as possible for a smoother texture. Do not overwhip the cream, or it will become too firm. Chilling overnight allows the flavors to meld perfectly.
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