Making serradura is beautifully simple. Maria biscuits are crushed into fine crumbs — the 'sawdust'. Cream is whipped until fluffy and sweetened with condensed milk. Then the two are layered in a glass or small cup: crumbs, cream, crumbs, cream, and crumbs on top. The dessert is chilled for a few hours until firm. That is the whole recipe.
Despite its simplicity, the result is surprisingly delicious. The cream is rich and silky, and the biscuit crumbs soften slightly in the fridge, absorbing a little cream and becoming almost like soft cake layers. The contrast between the smooth cream and the lightly textured crumbs makes each spoonful interesting.
Serradura came to Macau from Portugal, where it is also popular. In Macau, it became a staple in bakeries and cafés and spread from there to Macanese restaurants around the world. Some chefs have created variations — adding mango, coffee or chocolate flavour to the cream — but the classic version with just cream and biscuit crumbs is still the most loved.
In Macau's cafés, serradura is often served in small transparent plastic cups so you can see the layers from the side. It is eaten with a small spoon, going all the way down through the layers. Local children sometimes call it the 'see-through pudding' because of the clear cup.