40g ground espresso coffee
1/2 cup (110g) caster sugar, plus 1 tbs extra for cream
1/2 tsp vanilla extract
200ml thickened cream
Chocolate-coated coffee beans (optional), to garnish
Combine the ground espresso coffee with 400ml of boiling water in a heatproof bowl. While the water is hot, add the caster sugar and vanilla extract. Stir until the sugar has dissolved, then set aside to cool.
Pour the coffee mixture into a shallow container and place in the freezer for 2 hours or until partially frozen.
Remove the container from the freezer and break up the crystals by scraping the surface with a fork. Return to the freezer for 1 hour, then remove and scrape crystals again. Repeat this process twice more, then store in the freezer for up to 5 days until ready to serve.
To serve, chill 4 small glasses. Place the cream and extra 1 tablespoon of caster sugar in a bowl, then whip to soft peaks.
Break up the granita with a fork one more time, then layer the granita and cream in the chilled glasses. Garnish with the chocolate-coated coffee beans if desired, then serve immediately.