Method

• 1.
  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.
• 2.
  Pour the coffee mixture into a shallow container and place in the freezer for 2 hours or until partially frozen.
• 3.
  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.
• 4.
  To serve, chill 4 small glasses. Place the cream and extra 1 tablespoon of caster sugar in a bowl, then whip to soft peaks.
• 5.
  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