Loading Video...

Espresso Cakes with Pumpkin Filling and White Chocolate Curls

  • Level: Easy
  • Total: 10 min
  • Prep: 10 min
  • Yield: 4 servings (but easily doubled or tripled!)
Save Recipe

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.
Get the Recipe

Perfect Cranberry Sauce

This ruby-hued sauce is a breeze to make with either fresh or frozen fruit.

Perfect Pumpkin Cakes

Espresso Cake

Espresso Chocolate Cake

Angel Food Cake with Espresso Mascarpone Cream

Espresso Chocolate Chip Angel Food Cake

Mini Espresso Cakes with Peanut Butter Frosting

Espresso Brownies

Espresso Martini