Serradura is actually a layered chilled dessert made up of a sweetened, vanilla whipped cream and crushed biscuits. The creamy layer is a perfect match with the slightly rough biscuits.
This dessert, I believe, originates from Macau. The first time I went to Macau (just a 45-minute speed ferry journey), I bought this dessert from shop that first sold them, and I I felt like I was on the clouds. It had a lovely creamy, yet airy texture, but the biscuits add a nice crumbly texture to each bite.
250ml Whipping cream
100g plain arrowroot biscuits
50g Condensed milk
Vanilla essence (I used 2 tsp)
1. Crush Marie biscuits finely. (I used the bash-it-in-a-Ziploc-with-rolling-pin method because I don’t own a food processor)
2. Whip whipping cream to soft peaks. Add vanilla essence and condensed milk (Suggests you add 2/3 first, taste, then add more if it needs sweetening). Continue whipping until stiff peaks.
3. Transfer the cream into a piping bag. (fitted with a plain 1 or 2 cm nozzle)
4. Place a layer of biscuit into your vessel (individual moulds, mousse rings or cups) and pipe a layer of cream on top. Repeat until vessel is filled. (Suggests that don’t put too much biscuit, or the cream will adhere to only the top bits and the dessert will look messy)
5. Chill in the freezer for two hours. When serving, leave it out for a bit (around 10 minutes) for it to soften.