Coffee granita with whipped cream

Ingredients:

• 6 cups hot espresso
• 2/3 cup granulated sugar
• 2 cups heavy whipping cream
• 1 tsp vanilla extract
• 4 teaspoons powdered sugar
• 55 g dark chocolate, grated or shaved
• Sprigs of fresh mint, for serving

Preparation:

1. Carefully pour the hot espresso into a 22 x 32 cm glass baking dish and stir in the sugar until completely dissolved. Place the dish in the freezer and scrape the mixture with a large fork every hour to loosen the granita. It will take about five hours to completely freeze. The first time you scrape, the granita will not be frozen yet, but you should start loosening it while it still has a slushy texture to ensure the granita is crumbly throughout.
2. Just before serving, whip the cream. In a large bowl, use a mixer fitted with a whisk attachment to beat the heavy cream until soft peaks form. Add the vanilla extract and powdered sugar and continue beating until stiff peaks form.
3. Place 12 champagne flutes on the table. Place 1 tablespoon of granita in the bottom of each glass. Using another spoon, spoon an even layer of whipped cream. Continue layering granita and whipped cream, finishing with whipped cream. Sprinkle each serving with chocolate shavings. Garnish with a sprig of mint. Serve immediately.