For the granita, stir the espresso and sugar until the sugar dissolves. Pour into a shallow metal pan or 2 metal ice cube trays (without dividers). Cover and freeze until ice crystals begin to form, 2 to 3 hours. Whisk with a fork to break up the ice crystals and return to the freezer. Repeat this process every half hour until the granita is the consistency of a crunchy slush, 2 to 3 hours.
For the cream, beat all ingredients together until soft peaks form. Serve the granita garnished with the whipped cream. (The granita must be served the minute it comes out of the freezer. It melts fast!)