Originated in Portugal, serradura means "sawdust", a layered dessert of crushed Marie biscuits and whipped cream. Rich, creamy, simple and extremely easy to make. Amazingly delicious, loved by all, especially children. High in calories, it should be consumed in moderation.
The biscuits are ground fine or into coarse crumbs. Ground cashew nuts are included in the biscuit layer for nuttiness and crunch. Whipped cream is sweetened with condensed milk and flavoured with vanilla essence. Garnished with cocoa powder and a biscuit, this sawdust pudding sure hits the sweet spot.
The Marie biscuit was created by the London bakery Peek Freans in 1874 to commemorate the marriage of the Grand Duchess Maria Alexandrovna of Russia to the Duke of Edinburgh. It is round and usually has the name embossed upon its top surface, the edges of which have an intricate design. Prepared with wheat flour, sugar, palm oil or sunflower seed oil and, unlike the Rich tea biscuit, is typically vanilla flavoured - Source: Wikipedia
The biscuits are ground fine or into coarse crumbs. Ground cashew nuts are included in the biscuit layer for nuttiness and crunch. Whipped cream is sweetened with condensed milk and flavoured with vanilla essence. Garnished with cocoa powder and a biscuit, this sawdust pudding sure hits the sweet spot.
The Marie biscuit was created by the London bakery Peek Freans in 1874 to commemorate the marriage of the Grand Duchess Maria Alexandrovna of Russia to the Duke of Edinburgh. It is round and usually has the name embossed upon its top surface, the edges of which have an intricate design. Prepared with wheat flour, sugar, palm oil or sunflower seed oil and, unlike the Rich tea biscuit, is typically vanilla flavoured - Source: Wikipedia
Serradura
(Serves 4 or 8)
Ingredients:
120 grams Marie biscuits (1 pack)
2 cups heavy cream (cold)
1/2 cup cashew nuts
5 tablespoons condensed milk
3/4 teaspoon vanilla extract
1 teaspoon cocoa powder
Method:
Chill the bowl and whisk or beaters in the freezer for 15 minutes.
Pulse 20 biscuits in a food processor to fine or coarse crumbs. Keep 4 biscuits out of 24 in a pack for garnishing.
Grind cashew nuts coarsely in the food processor. Biscuits and cashew nuts should be ground separately.
Mix biscuit crumbs and ground cashew nuts in a bowl.
Beat cream in the chilled bowl for few seconds. Add condensed milk and vanilla extract. Continue to beat cream until stiff peaks are formed. Do not overbeat.
In a glass or dessert bowl, add 1/4 cup of biscuit and nut mixture. Spread the layer evenly. Top uniformly with 1/2 cup of cream, then 1/4 cup biscuit and nut mixture. Finally cover with 1/2 cup of cream. (Two layers of biscuit and nut mixture with two layers of cream.)
Dust cocoa powder using a tea strainer.
Refrigerate for a couple of hours to set and serve garnished with a Marie biscuit (whole, halved or quartered).
Note:
(Serves 4 or 8)
Ingredients:
120 grams Marie biscuits (1 pack)
2 cups heavy cream (cold)
1/2 cup cashew nuts
5 tablespoons condensed milk
3/4 teaspoon vanilla extract
1 teaspoon cocoa powder
Method:
Chill the bowl and whisk or beaters in the freezer for 15 minutes.
Pulse 20 biscuits in a food processor to fine or coarse crumbs. Keep 4 biscuits out of 24 in a pack for garnishing.
Grind cashew nuts coarsely in the food processor. Biscuits and cashew nuts should be ground separately.
Mix biscuit crumbs and ground cashew nuts in a bowl.
Beat cream in the chilled bowl for few seconds. Add condensed milk and vanilla extract. Continue to beat cream until stiff peaks are formed. Do not overbeat.
In a glass or dessert bowl, add 1/4 cup of biscuit and nut mixture. Spread the layer evenly. Top uniformly with 1/2 cup of cream, then 1/4 cup biscuit and nut mixture. Finally cover with 1/2 cup of cream. (Two layers of biscuit and nut mixture with two layers of cream.)
Dust cocoa powder using a tea strainer.
Refrigerate for a couple of hours to set and serve garnished with a Marie biscuit (whole, halved or quartered).
Note:
- Depending on the size of dessert bowls, accordingly use spoonfuls or above cup measurements for each layer, which sufficed for the 4 dessert bowls in the picture.
- Heavy cream used is whipping cream that has 35% fat content.
