Serradura — Portuguese cream and Maria biscuit dessert

Grind all 100 g of biscuits in a small food processor into fine crumbs resembling sand. Alternatively, seal them in a bag and crush them thoroughly with a rolling pin. Set aside 20 g for the topping and keep the remaining 80 g for the layers.

Weigh 150 g of sweetened condensed milk into a small bowl and stir briefly with a spoon until smooth. Have four clean glasses or dessert cups ready, each holding about 200 ml. Leave the cream in the refrigerator until ready to whip.

Pour all 200 g of cold cream into a bowl. Beat with an electric mixer on medium speed until fluffy and the beaters leave clear trails. Stop when the peaks hold their shape and the cream is still smooth; do not beat it until grainy.

Add half of the weighed condensed milk to the whipped cream. Fold with a spatula, lifting the mixture from the bottom of the bowl upward. Fold in the remaining milk in the same way, scraping the small bowl clean. Mix only until evenly combined.

Divide half of the 80 g of crumbs among the bottoms of the four cups. Add half of the cream, followed by the remaining crumbs for the layers and the rest of the cream. Scrape all the cream out of the bowl. Smooth the surface and sprinkle with all the reserved 20 g of crumbs, dividing them evenly among the four cups.

Cover the cups and refrigerate for at least 4 hours so the cream firms up and the layers come together. Serve straight from the refrigerator. Keep any leftover dessert covered in the refrigerator and use within 2 days.