Nope, I was not put off by the absence of whipped cream – instead used Amul’s Fresh Cream and the result was equally appreciated  devoured. The cream did not give the same stiff peaks after beating it, and hence could not create the multi-layered effect; nevertheless it was delightful in every sense of the word.


Serradura – an exotic name to a very simple & easy to assemble multi-layered dessert. 

This delight has its origins in Macau and is called so because, the powdered biscuits give an earthy saw-dust feel to it. The original recipes see addition of gelatin or egg-whites and makes it quite a complicated indulgence. You can create a sure party-winner by assembling this dessert in catchy glasses and WOW everybody! 


I freezed a portion of the contents in a covered plastic box and served it as ice-cream to my daughter. You can enjoy this multi-layered dessert like an Ice-cream Cake too !

Succumbing to the diktats of my sweet tooth, I increased the quantity of condensed milk (more than 70 ml specified in the recipe) up to 100ml. You can taste the mix and decide the quantity !

Preparation:
In a bowl whip the cream and when it reaches just before the peak stage add in the condensed milk & vanilla essence and whip till peaks are formed. In case, you are using fresh cream like I did, whip till all the ingredients bubble up & are frothy. 


Powder the biscuits and nuts coarsely in a processor or by using the ziplock rolling pin method (where in the biscuits and nuts are put into a ziplock bag and after closing it are given resounding thumps till they are powdered) 

How to arrange them:

In a glass, spoon in the whipped cream.(you can use a piping bag if needed). Then carefully add in a spoonful of biscuits-nuts mixture making sure the corners are covered. Then again add in the whipped cream and then the biscuit mix. Repeat this process till you reach the top of the glass. Decorate with chocolate shavings/cocoa/nuts. Refrigerate till set and dig in.