What you need:
2 cups hot espresso or very strong coffee
1/2 cup packed sugar (brown or white) /optional/
Pinch of salt
1/2 cup heavy (whipping) cream
1/4 cup Mascarpone Cheese/optional/
Make the coffee /espresso, in a medium bowl add sugar and salt. Cool to room temperature, cover and refrigerate until chilled, for about an hour.
Pour the mixture into a shallow container, you can use baking pan or I used a plastic container. Cover tightly, freeze for about an hour, or until edges become frozen. With a fork, scrape the ice edges into the center. Repeat this process every 30 minutes for 2 hours, or until the mixture is semifirm.
When ready to serve, with an electric mixer, beat the whipping cream until stiff peaks are formed/but don’t over beat/, if you desire you can add some ground cinnamon. I added some mascarpone cheese to my whipped whipping cream. Oh is that yummy!
Spoon coffee granita ice crystals into a chilled glass and top with whipped cream. Serve immediately, or chill in the freezer for later.
-depending on the size of your glasses, with short glassed this recipe will yield about 4 servings
-use of sugar is a personal preference