Coffee Granita

Instructions

1. Prepare the coffee
   Brew the espresso or strong coffee. While still hot, stir in the granulated sugar until completely dissolved. Add the vanilla extract and coffee liqueur if using. Allow to cool to room temperature.
2. Begin the freezing process
   Pour the cooled coffee mixture into a shallow metal or glass baking dish (a 9×13-inch dish works well). Place in the freezer for 30 minutes or until the edges begin to freeze.
3. Create the crystalline texture
   Using a fork, scrape the partially frozen mixture from the edges toward the center. Return to the freezer for another 30 minutes. Repeat this scraping process every 30 minutes for about 3-4 hours total, until the entire mixture has a flaky, crystalline texture similar to shaved ice.
4. Prepare the whipped cream
   In a chilled bowl, combine the heavy cream, confectioners' sugar, and vanilla extract. Whip until soft peaks form. Refrigerate until ready to serve.
5. Serve the granita
   Scoop the coffee granita into chilled glasses or dessert bowls. Top with a generous dollop of the whipped cream and garnish with chocolate shavings or a light dusting of cocoa powder. If desired, serve with biscotti cookies on the side. Serve immediately before the granita melts.