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Robin Miller

Espresso Cakes with Pumpkin Filling and White Chocolate Curls

Copyright, 2006, Robin Miller, All rights reserved

Show: Quick Fix Meals with Robin MillerEpisode: Give Thanks

  • Prep Time

    10 min

  • Level

    Easy

  • Yield

    4 servings (but easily doubled or tripled!)

Close

Times:

Prep
10 min
Inactive Prep
--
Cook
--
Total:
10 min
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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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