Coffee Granita with Lemon Cream

• 4 cups brewed espresso
• 1 1/2 cups granulated sugar
• 1 1/2 cups heavy cream
• 2 1/2 tablespoons confectioners' sugar
• 3/4 teaspoon pure vanilla extract
• 3 tablespoons fresh lemon juice
• 1 tablespoon grated lemon zest

1. Combine the espresso with the granulated sugar and stir until the sugar is dissolved.
2. Pour the espresso into a 9-by-13-inch glass or metal baking dish.
3. Freeze until ice crystals begin to form around the edges, about 2 hours.
4. Using a fork, stir the mixture well and return to the freezer.
5. Continue freezing, stirring and scraping every 30 minutes, until the mixture is thoroughly frozen and the crystals are fluffy, about 2 hours.
6. In a large bowl, whip the cream with the confectioners' sugar and vanilla until firm but not stiff.
7. Fold in the lemon juice and lemon zest.
8. Spoon 2 tablespoons of the lemon cream into each of 6 large chilled wineglasses and top with a layer of coffee granita.
9. Continue alternating the layers, ending with a dollop of lemon cream, and serve right away.

espresso, sugar, heavy cream, sugar, vanilla, lemon juice, lemon zest

Taken from www.foodandwine.com/recipes/coffee-granita-with-lemon-cream (may not work)