Espresso Granita

Stir together the coffee, 1/2 cup sugar and vanilla until the sugar dissolves completely. Pour the coffee mixture into a pan and freeze for 1-2 hours, or until it becomes slushy. Stir the mixture up and mash any frozen parts with a fork, then freeze again until firm.

Using a fork, scrape the frozen coffee vigourously to form icy flakes. You can leave it in the freezer like this for up to 1 week, spooning it out as you like.

In a large bowl whip together the whipping cream and 1 tablespoon sugar until stiff peaks form. Spoon the whipped cream over the granita to serve.