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This recipe is recommended for those who want to make CU convenience store’s popular menu item, ‘Black and White Chef Chestnut Tiramisu,’ themselves, or for those who want to easily enjoy a special dessert at home. It will be particularly useful for those who want to experience the joy of cooking with children or want to try a special flavor different from commercially sold tiramisu.
Overall Review
This article details the process of making CU convenience store’s ‘Black and White Chef Chestnut Tiramisu’ at home. It provides a friendly guide from purchasing ingredients to the cooking process, based on a recipe introduced on television, along with the author’s experience of deciding to make it themselves after being unable to find the product at the convenience store. However, it’s worth noting that the layers are not clearly visible because a convenience store-specific container was not used, and that adding premium ingredients like mascarpone cheese can result in a richer flavor. Overall, it offers a practical recipe that can be attempted at home.
Tips
- Since it can be difficult to reserve new convenience store products or they may take a long time to be stocked, making it yourself can be a good alternative.
- It is important to accurately measure the amount of latte used in the recipe. If too much is added, the consistency may become too thin, preventing distinct layers from forming.
- For a crispier texture, lightly toasting the granola in a pan before use will make it even more delicious.
Read More
Today’s culinary topic is the convenience store’s ‘Black and White Chef Chestnut Tiramisu.’ The author visited a CU convenience store early in the morning but unfortunately could not find the desired product. Instead, they decided to make chestnut tiramisu themselves, referring to a TV recipe. Purchasing the ingredients cost a total of 23,000 won, and similar to the ingredients used on the show, cream from a cream bread was used as a substitute.
The recipe begins with boiling chestnuts in milk to soften them, then pureeing and cooling them. A base is made by mixing digestive biscuits and latte, and the cream is prepared by mixing chestnut cream and whipped cream in a 1:1 ratio. The finished chestnut tiramisu is then decorated with chocolate powder and granola. The author also expressed anticipation for an upgraded version that could achieve a richer flavor by adding premium ingredients like mascarpone cheese.
The children found the homemade chestnut tiramisu delicious, although some commented that the taste was somewhat different from the commercially sold product. Specific points for improvement mentioned were that the base was not made with cake sheets and that using espresso could enhance the coffee flavor. A more detailed upgraded version can be found in the linked blog post.
