Serradura (Portuguese Sawdust Pudding)

Serradura layers Maria cookies with a light cream of whipped heavy cream and cooked condensed milk. Just 3 ingredients for a creamy, refreshing dessert with that rich caramel flavor.

Ingredients

• 1 can Mimosa cooked condensed milk (dulce de leche), 397 g (14 oz)
• 400 ml (1⅔ cups) Mimosa heavy cream, well chilled
• 250 g (9 oz) Maria cookies

Instructions

1. Grind the Maria cookies into a fine, sand-like crumb and set aside.
2. Whip the well-chilled Mimosa cream until firm and fluffy.
3. Stir the cooked condensed milk until creamy and gradually add it to the whipped cream, folding gently with a spatula to keep the mixture light.
4. In individual glasses or a serving dish, make alternating layers of cookie crumbs and cream.
5. Finish with a generous layer of cookie crumbs and refrigerate for at least 3 hours.
6. Serve well chilled, straight from the refrigerator.

Tip

For an even better texture, grind the Maria cookies very fine and let the serradura chill for a few hours before serving. The cream firms up without losing its lightness.