Food Network: Espresso Cakes with Pumpkin Filling and White Chocolate Curls

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Espresso Cakes with Pumpkin Filling and White Chocolate Curls
Copyright, 2006, Robin Miller, All rights reserved

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

Instructions
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.