Coffee usually adds some original taste and aroma to your sweets and drinks. This is why I like to gather recipes with coffee. This is one of them.\r\n\r\nMango and Coffee Meringue Roll\r\n\r\nA light and fluffy roll of meringue is the ideal contrast to the unsweetened filling of coffee, mascarpone and juicy ripe mango.\r\n\r\nServes Six to Eight:\r\n\r\nIngredients \r\n4 egg whites \r\n225g/8oz/ generous 1 cup caster sugar\r\n\r\nFor the filling \r\n45ml/3 tbsp strong-flavoured ground coffee \r\n75 ml/5 tbsp milk \r\n350g/12oz/11/2 cups mascarpone \r\n1 ripe mango, cut into 1cm/1/2 in cubes\r\n\r\n1. Preheat the oven to 190?C/375?F/Gas 5. Line a 33x23cm/13x9in Swiss roll tin with lightly greased non-stick baking parchment. Whisk the egg whites until stiff. Gradually add the sugar, whisking after each addition until thick and glossy.\r\n \r\n2. When the meringue is thick and glossy, spoon it into the prepared tin and smooth the surface. Bake for 15 minutes or until firm and golden.\r\n \r\n3. Turn the meringue out on to a sheet of non-stick baking parchment. Remove the lining paper and leave until cold.\r\n \r\n4. To make the filling, put the coffee in a small bowl. Heat the milk until it is nearly boiling and pour over the coffee. Leave to infuse for 4 minutes, then strain through a fine sieve, discarding the coffee grounds.\r\n \r\n5. Beat the mascarpone until soft, then gradually beat in the coffee. Spread over the meringue, then scatter with the chopped mango.\r\n \r\n6. Gently roll up the meringue from one of the short ends, with the help of the baking parchment. Transfer to a serving plate seam-side down. Chill for at least 30 minutes before serving.\r\n\r\nCook's tip \r\nIf you like, the meringue can be sprinkled with 50g/2oz/1/2 cup of skinned chopped hazelnuts before baking.

I love that stuff, yummmy!

Mocha Marvel: \r\n\r\n1 cup nonfat, low fat, or reduced-fat milk \r\n1 tablespoon caramel syrup or caramel sauce \r\n2 teaspoons instant coffee power \r\n2 tablespoons Hershey's chocolate syrup \r\n\r\nFollow steps to make "flavored Froth Au Lait." When pitcher feels warm, lift pitcher off base and remove lid. Add caramel, coffee powder, and chocolate syrup. Replace lid, return pitcher to base, and push start button. When ingredients are mixed, lift pitcher off base, remove lid, and pour mixture into two large mugs.

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Wine is for aging, not coffee