Easy Chestnut Tiramisu Recipe using CU Convenience Store Products!

Do you enjoy sweet and nutty desserts? Today, we'll show you how to make chestnut tiramisu using readily available ingredients from CU convenience stores, as made by Napoli Mafia, who appeared on Culinary Class Wars (흑백요리사). This recipe is easy for anyone to make, even without special skills. If you've found it difficult to make desserts in the past, give this recipe a try! Of course, keep in mind that making it incredibly delicious may require some special techniques :)

First, let's look at the ingredients. You can prepare everything using products available at CU. You'll need chestnut paste (맛밤), Ediya Signature Latte, Yonsei Milk Cream Bread (연세우유 우유생크림빵), Pulmuone Yogertok Yogurt (풀무원 요거톡 요거트), Orion Daizé (오리온 다이제), Seoul Milk (서울우유), Belcube Plain Cheese (벨큐브 플레인 치즈), and Ghana Milk Chocolate (가나 밀크초콜릿). With only these ingredients, you can make a wonderful chestnut tiramisu without any special equipment.

Necessary Cooking Tools

• Small saucepan – Needed for boiling the chestnut paste and milk
• Blender – Needed for finely grinding the chestnut paste and milk to make chestnut cream
• Bowl (Mixing bowl) – Used for mixing cream cheese and chestnut cream
• Spatula – Used to smoothly mix the cream
• Frying pan – Used for lightly roasting the granola
• Dish (or cup) – Dish or cup for the finished chestnut tiramisu. One that can be chilled is preferable.
• Grater or chocolate grinder – Used to finely grate the milk chocolate for topping

Today's Dish: Chestnut Tiramisu (Culinary Class Wars Version)

Because this chestnut tiramisu is made with products sold exclusively at CU convenience stores, it's more expensive than making it with actual ingredients purchased separately.

Step 1: Preparing the Chestnut Paste and Milk

First, prepare the chestnut paste (맛밤). Gently boil this chestnut paste with milk in a small saucepan. Don't use too much milk; just enough to cover the chestnuts. Boil it slowly over low heat to prevent the milk from burning.

Step 2: Grinding the Chestnuts and Milk

After slightly cooling the chestnut paste and milk, put them in a blender and grind them very finely. Once the smooth chestnut cream is ready, you can move on to the next step.

Step 3: Mixing the Cream Cheese

Now, add about half a container of cream cheese to the smoothly ground chestnut cream and mix well. The cream cheese adds a nutty flavor to the chestnut cream and makes the overall texture smoother. Don't overmix, as it can ruin the texture.

Step 4: Adding Cream from Cream Bread

Once the chestnut cream has cooled sufficiently, scoop out two servings of cream from the Yonsei Milk Cream Bread (연세우유 우유생크림빵) and mix it into the chestnut cream. This cream adds sweetness to the chestnut cream and creates an even smoother texture. The chestnut cream will become richer in this process.

Step 5: Roasting the Granola

Now, prepare the granola and lightly roast it. Be careful not to burn the chocolate at the same time; pay attention to the heat. The granola will be used later to add texture to the top of the chestnut tiramisu.

Step 6: Layering the Chestnut Tiramisu

Let's start layering the chestnut tiramisu! Place half of a Tteokbungeossamanco (떡붕어싸만코) at the bottom. Although it wasn't actually used in the original recipe, adding Tteokbungeossamanco can create a flavor that goes well with the milk cream.

Step 7: Adding the Chestnut Cream

Generously add the completed chestnut cream on top. If you want to use ice cream, it's better to chill the dish beforehand. This is a little tip to prevent the ice cream from melting quickly.

Step 8: Adding Chocolate

Now, finely grate the milk chocolate and sprinkle it over the chestnut tiramisu. I used Ghana Milk Chocolate (가나 밀크초콜릿), but you can substitute it with other chocolates. The chocolate adds sweetness and blends well with the chestnut cream.

Step 9: Finishing with Granola

Finally, add the roasted granola to the top of the chestnut tiramisu, and it's complete! The granola adds a crunchy texture to the smooth chestnut cream. Don't skip this step; be sure to add it!

Concluding Remarks

It takes about 30-45 minutes because it requires some cooking tools and some effort.

Additional Notes

Napoli Mafia (나폴리 맛피아)This is a list of answers to questions from people posted on their Instagram.

I'm posting this because I've received so many DMs!

1. I lightly froze the Ghana chocolate at the end and then grated it on top. (I didn't eat it because I was hungry; I checked the texture to see how frozen it was.)

2. I did not use Tteokbungeossamanco (붕어싸만코). (I brought some to test, but it was too sweet, so I didn't use it.)

3. I do not accept reservations via DM or phone.

4. My MBTI is ENTJ.

5. [I didn't get double eyelid surgery + I blink like a tic] \u2192 I always film from early morning (I usually go to bed around 5 AM), so I'm very tired, I can't sleep, my eyes are very dry because it's winter, and I'm so tense that I did that, but I don't do that anymore T_T

6. I didn't use the pungent flavor of Gekukji (게국지) to cater to Chef Anseongjae's taste.