Espresso Cakes with Pumpkin Filling and White Chocolate Curls (Robin Miller) |
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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 4 |
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Ingredients:
4 mini sponge cakes |
4 tablespoons prepared espresso or coffee |
1 1/3 cups pumpkin pie filling from can or from leftover pumpkin pie |
white chocolate bar |
Directions:
1. Arrange sponge cakes on a serving plate. Spoon 1 tablespoon espresso into each cake, allowing it to absorb coffee. Spoon 1/3 cup pumpkin filling into each cake. Using a vegetable peeler, peel white chocolate into curls. Sprinkle curls over pumpkin and serve.
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