1-Preparing the Coffee Base: First, stir the 1 cup granulated sugar into the 4 cups freshly brewed strong coffee until fully dissolved. If needed, you can warm the mixture gently to help the sugar dissolve completely. Once the sugar has dissolved, add the 1 teaspoon vanilla and give it one final stir.

2-Freezing the Granita: Pour the mixture into a shallow baking dish. This part is important the shallower the dish, the quicker and more evenly your granita will freeze. Now begins the waiting game:
1. Freeze for one hour
2. Remove from freezer and use a potato masher to break up any icy chunks, then stir
3. Return to freezer for another hour
4. Remove again and break up ice crystals
5. If the mixture isn’t yet slushy, freeze for an additional 30 to 45 minutes and break up again
6. Freeze for at least 3 hours or overnight

3-Making the Whipped Cream: While the granita is finishing its freeze, prepare the whipped cream by beating the 2 cups chilled heavy cream with the 3 tablespoons granulated sugar until soft peaks form. Be careful not to overbeat, or you might end up with butter instead of cream!

4-Assembling the Dessert: Once the granita is fully frozen, use a fork to scrape the mixture into icy flakes. Scoop the granita into a bowl and return to the freezer for one more hour or up to one month (if making ahead).
To serve, layer the whipped cream and granita in a glass or jar, finishing with whipped cream on top. Serve immediately after layering to prevent the cream from melting into the granita.