Espresso Cakes with Pumpkin Filling and White Chocolate Curls

Total Time:
10 min
Prep:
10 min

Yield:
4 servings (but easily doubled or tripled!)
Level:
Easy

CATEGORIES
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

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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