Sweet Befana Charcoal: A Festive Delight for the Epiphany
Sweet Befana Charcoal, or Carbone Dolce della Befana, is a traditional Italian treat, often associated with the Epiphany holiday. This unique dessert, with its dark, almost ominous appearance, is a favorite among both children and adults, delighting taste buds with its sweet and crunchy texture. It’s a delightful way to enjoy the magic of the Befana celebration while indulging in a simple yet flavorful treat that mimics the appearance of charcoal.
Whether you’re celebrating with friends and family or looking for a creative dessert to serve at your festive gatherings, this recipe for Sweet Befana Charcoal is sure to impress. The process combines a sugar-based syrup, egg whites, and food coloring to craft a treat that’s as visually striking as it is delicious. Here’s how to make it:
Ingredients
| Ingredient | Quantity |
|---|---|
| Powdered Sugar | 300g |
| Egg White (1 large) | 1 |
| Pure Alcohol (such as vodka) | 10g |
| Food Coloring (Black) | 5g |
| Lemon Juice | 4g |
| Granulated Sugar | 300g |
| Water | 100g |
| Food Coloring (Black) | 5g |
Nutritional Information (per serving)
| Nutrient | Amount per serving |
|---|---|
| Calories | 380 kcal |
| Fat | 0g |
| Carbohydrates | 100g |
| Sugars | 98g |
| Protein | 0g |
| Sodium | 0mg |
| Fiber | 0g |
Instructions
Step 1: Prepare the Meringue
Start by preparing the base of the dessert: the meringue. In a large mixing bowl, place the egg white. Add the lemon juice and begin beating with an electric mixer or a stand mixer until soft peaks form. Gradually add the powdered sugar, spoon by spoon, allowing it to fully incorporate into the egg whites. Once the sugar is fully combined, pour in the pure alcohol and continue to beat until the mixture becomes thick and glossy. This process should take around 5-7 minutes.
Next, slowly incorporate the black food coloring into the mixture, stirring carefully. If you’re using liquid food coloring, add it in small increments until the desired shade is achieved. For powder food coloring, 5g should suffice for a deep, dark shade. Keep mixing until the color is uniform, and the meringue reaches a dense consistency.
Step 2: Prepare the Syrup
In a non-stick, thick-bottomed pot, add the water and black food coloring, mixing until the water is evenly tinted. Pour in the granulated sugar and stir gently to ensure all the sugar is moistened by the liquid. Place the pot over medium heat and allow the syrup to come to a boil, stirring occasionally.
As the syrup begins to boil, watch closely until it reaches a temperature of 141°C (285°F). If you don’t have a thermometer, you can tell it’s ready when the syrup takes on a golden color. At this point, add the black food coloring to intensify the color, ensuring it matches the dark hue of the meringue. This process usually takes about 10-15 minutes, so be patient and keep an eye on it to avoid burning.
Step 3: Combine Meringue and Syrup
Once the syrup has reached the desired temperature, remove the pot from the heat. Warm the meringue slightly by placing it over a double boiler or microwaving it for a few seconds. This will help it blend smoothly with the hot syrup.
Carefully pour the warm meringue into the syrup, stirring gently but quickly to avoid clumping. The syrup will slightly bubble up, but don’t be alarmed – this is normal! Continue stirring for a few seconds to ensure the mixture is evenly combined.
Step 4: Set and Shape the Charcoal
Line a loaf pan (approximately 25 cm in length) with parchment paper. Pour the sticky mixture into the prepared pan, spreading it out evenly. You’ll notice that the mixture begins to expand, so leave some room for it to rise and harden.
For a more airy texture, allow the mixture to cool without stirring. If you prefer a more compact, dense charcoal, use a spoon to stir it briefly for just a few seconds. Once you’ve decided on the texture, allow the mixture to cool completely at room temperature.
Step 5: Cut and Serve
Once the mixture has fully hardened, carefully remove it from the pan. Place it on a cutting board and use a sharp knife to chop it into irregular, charcoal-like chunks. The result should resemble pieces of real charcoal, adding to the whimsical effect of the dessert.
Serve the Sweet Befana Charcoal as a delightful treat, perfect for celebrating the Epiphany or any festive occasion. The mixture of sweetness, crunch, and dark color will captivate anyone who lays eyes on it!
Tips for Success
- Food Coloring: Use high-quality food coloring to ensure the vibrant black color of the charcoal. Powdered food coloring works best for achieving a deep, rich hue.
- Syrup Temperature: The key to getting the perfect texture is ensuring the syrup reaches the right temperature. If you don’t have a thermometer, test it by dropping a small amount of syrup into cold water. It should form a firm ball when cooled.
- Meringue Consistency: The meringue should be glossy and thick, resembling a stiff whipped cream. Don’t rush this step—take your time to achieve the perfect texture.
- Storage: Once cut, store the Sweet Befana Charcoal in an airtight container at room temperature. It will remain fresh for up to a week.
Final Thoughts
This Sweet Befana Charcoal is a fun and festive treat that adds a touch of magic to any celebration. With its rich flavor and striking appearance, it’s sure to be a conversation starter at your next gathering. Enjoy crafting this traditional Italian dessert and bringing a little bit of the Befana celebration into your home!
