Easy Chestnut Tiramisu Recipe using CU Convenience Store Products, as seen on Black and White Chefs!

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

First, let's check the ingredients! You can prepare them with products available at CU. You'll need sweet chestnuts (맛밤), Ediya Signature Latte, Yonsei Milk Cream Bread, Pulmuone Yogertok Yogurt, Orion Daizé, Seoul Milk, Belcube Plain Cheese, and Ghana Milk Chocolate. With just these ingredients, you can make a wonderful chestnut tiramisu without any special equipment.

Necessary Cooking Tools

• Small saucepan – Needed for boiling sweet chestnuts and milk
• Blender – Needed for finely grinding sweet chestnuts and milk to make chestnut cream
• Bowl (Mixing bowl) – Used for mixing cream cheese and chestnut cream
• Spatula – Used for smoothly mixing the cream
• Frying pan – Used for lightly roasting granola
• Dish (or cup) – Dish or cup for finishing the chestnut tiramisu. One that can be chilled is better.
• Grater or chocolate grinder – Used for finely grating milk chocolate to garnish

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

Since this chestnut tiramisu is made with products only sold at CU convenience stores, it's more expensive than making it with actual ingredients.

Step 1: Prepare Sweet Chestnuts and Milk

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

Step 2: Grind Chestnuts and Milk

After slightly cooling the sweet chestnuts and milk, put them in a blender and grind them very finely. Once the smooth chestnut cream is ready, proceed to the next step.

Step 3: Mix in Cream Cheese

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

Step 4: Add Cream from Cream Bread

Once the chestnut cream has cooled sufficiently, scoop out two portions of the cream from the Yonsei Milk Cream Bread 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: Roast Granola

Now, prepare the granola and lightly roast it. Be careful to adjust the heat so that the chocolate doesn't burn along with it. The granola is a topping that adds texture to the chestnut tiramisu later.

Step 6: Layer the Chestnut Tiramisu

Let's start layering the chestnut tiramisu! Place half a Tteokbungeossamanco at the bottom. Although it wasn't actually used, adding Tteokbungeossamanco would create a flavor that pairs better with the milk cream.

Step 7: Add 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: Add Chocolate

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

Step 9: Finish with Granola

Finally, add the roasted granola on top of the chestnut tiramisu, and it's complete. The granola adds a crunchy texture to the smooth taste of the 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 is a bit time-consuming.

Additional Notes

Napoli MafiaThis is a list of answers to questions from people posted on their Instagram.

I'm posting this because I received too 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 didn't use the Tteokbungeossamanco. (I brought it for testing, but it was too sweet, so I didn't use it)

3. I don't take separate reservations via DM or phone call.

4. My MBTI is ENTJ.

5. [I didn't get double eyelid surgery + blinking like a tic] → I always film from early morning (I usually sleep around 5 am), so I'm very tired, sleep-deprived, and my eyes are very dry and tense in the winter, but I'm fine now T_T

6. The musty taste of Gegukji wasn't intended to cater to Chef An Seong-jae's preference.