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

1. Arrange sponge cakes on a serving plate.
2. Spoon 1 tablespoon espresso into each cake, allowing it to absorb coffee.
3. Spoon 1/3 cup pumpkin filling into each cake.
4. Using a vegetable peeler, peel white chocolate into curls.
5. Sprinkle curls over pumpkin and serve.

sponge cakes, espresso, pumpkin pie filling, white chocolate

Taken from www.foodnetwork.com/recipes/robin-miller/espresso-cakes-with-pumpkin-filling-and-white-chocolate-curls-recipe.html (may not work)