Maria Cookie Pudding (Pudim de Bolacha Maria)
Prep time
Total time
This was one of my favourite desserts growing up. It's another recipe from my mom's hand-written notebook and is definitely one of the culinary treasure's she's left me.
Recipe type: Dessert
Cuisine: Portuguese
Serves: 10 servings
  • 600g (21 oz) Maria Cookies or Biscuits (set aside 4 cookies)
  • 1¼ cups sugar + 4 tbs sugar
  • 18 tbs unsalted butter
  • 6 large eggs, whites and yolks separated
  • 2 tsp pure vanilla extract
  • 7 tbs high quality cocoa powder
  • 1 cup boiling water
  1. In a medium or large stand mixer bowl, cream the 1¼ cups sugar with the butter on medium high.
  2. Reduce speed to medium.
  3. Add one egg yolk at-a-time.
  4. Add the vanilla.
  5. Stop the mixer.
  6. In a separate bowl, whip the egg whites until soft peaks are formed.
  7. Add the beaten egg whites to the first batter and incorporate well using a spatula. Do not beat.
  8. In a small bowl, mix the cocoa powder with the remaining 4 tbs of sugar.
  9. Pour the boiling water over the cocoa mixture and stir until the cocoa and sugar are completely dissolved.
  10. Let the cocoa mixture cool until you can comfortably touch it with a finger.
  11. Use a 3 litre (3 quart) baking dish.
  12. Dip a Maria cookie in the cocoa mixture and place it on a corner of the baking dish.
  13. Repeat the previous step, placing each cookie right next to the last cookie until you've completed a full layer. You can cut cookies in half or quarters to fill any remaining gaps.
  14. Now spread a thin layer of the cream mixture over the cookies, making sure to cover all the cookies.
  15. Keep repeating the two layers. The top layer should be the cream.
  16. Chop the remaining 3 cookies finely and sprinkle evenly over the top cream layer.
  17. Refrigerate for at least 3 hours. I prefer serving it the next day. Enjoy!
Recipe by Photos & Food at