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
DirectionsWatch how to make this recipe.
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
Recipe courtesy of Giada De Laurentiis
Recipe courtesy of Damaris Phillips