Espresso Cakes with Pumpkin Filling and White Chocolate Curls
- 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
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.
Copyright 2006, Robin Miller, All Rights Reserved