Method

• 1.
  Prepare 4 cups of espresso using coffee machine and set aside.
• 2.
  Place 1 cup (220g) sugar, 1 vanilla pod and seeds, and 1 cup (250ml) water in a saucepan over medium-low heat. Cook, stirring, until sugar dissolves, then simmer for 6 minutes until slightly thickened. Remove from heat, add coffee and stir to combine. Transfer 1 cup (250ml) coffee mixture to a heatproof bowl and set aside. Remove vanilla pod and discard.
• 3.
  Pour remaining coffee mixture into a 1L (4-cup) freezer-proof tray and freeze for 3 hours or until ice crystals form. Using a fork, rake granita to break up crystals. Return to freezer, raking every hour, until granita is completely frozen. Meanwhile, combine cream and remaining vanilla pod and seeds in a bowl and chill until needed.
• 4.
  Place reserved coffee mixture and remaining 1 cup (220g) sugar in a saucepan over medium heat and cook, stirring, until sugar dissolves. Simmer for 5 minutes or until thick and syrupy, then remove from heat and stand to cool completely. When ready to serve, divide coffee syrup among martini glasses. Drizzle 30ml Baileys over syrup, then drizzle over 1 tbs vanilla cream. Spoon coffee granita over top and sprinkle with coffee beans.
• 5.
  Serve immediately.