1. Add 2 cups sugar to espresso or coffee while it is hot. Stir to dissolve, and let cool to room temperature.

2. Choose a metal or freezerproof glass pan that will fit easily into your freezer (a 9-by-12-by-3-inch pan works well). Pour cooled espresso into pan and place in freezer.

3. When edges begin to freeze, after about 30 minutes, stir with a fork and replace in freezer. Stir again about every half hour until large crystals begin to form and mixture is more solid than liquid; then stir more frequently, about every 15 minutes. The total freezing time will be anywhere from 2 to 6 hours, depending on your freezer. Finished granita should resemble shaved ice, with no liquid visible on the bottom.

4. Whip cream with vanilla and remaining 1 tablespoon sugar until soft peaks form. Layer granita with the cream in chilled glasses and serve immediately.