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Espresso Cakes with Pumpkin Filling and White Chocolate Curls ,

10minutes

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Ingredients Jump to Instructions ↓

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 Jump to Ingredients ↑

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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