This dessert reminds Joyce Goldstein of Rome in summer. She would step up to the counter at Tazza d'Oro, near the Pantheon, and order a coffee granita every day. Italians would serve the granita with a dollop of plain or vanilla-flavored whipped cream, but this lemon cream is a take on the American habit of serving lemon peel with espresso. It's a terrible thing to do to good coffee but a lovely way to garnish frozen coffee ice. Beautiful Desserts
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.