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