Directions

1. In a large bowl, combine the Vanilla Pudding with the espresso powder until the powder is completely dissolved and the pudding is a uniform color. Transfer to a piping bag.
2. Cut the sponge cake into ¼”-thick slices. Cut the slices into pieces that are just small enough to fit inside the shot glasses.
3. Pipe 2 fl oz pudding into each glass
4. Place sponge cake on top of pudding
5. Pipe 1 fl oz of pudding on top of the sponge cake
6. Pipe 1 Tbsp of whipped cream on top of the cake
7. Garnish with a coffee bean