(granite al caffe con panna)
Dissolve the sugar in the coffee while it is still hot (it is best made not too sweet). Let it cool, then pour into ice cube trays. Cover with plastic wrap and put in the freezer overnight. Take out and process in a food processor to a soft consistency, then pour into a serving bowl, cover with cling film and return to the freezer.
Whip the cream with an electric mixer for about 5 minutes until it forms stiff peaks, adding sugar to taste. Cover with cling film and keep chilled in the refrigerator.
Take the granite out of the freezer 10 minutes before you are ready to serve. Serve in glasses, topped with the whipped cream.