Mix together the warm coffee, castor sugar and stir until all the sugar has dissolved.

Pour into a shallow freezer container and freeze overnight.

The next morning, mash wit a fork to break up the ice crystals.

The granita should have a rough texture.

Return to the freezer until ready to serve.

Lightly whip the cream.

Stir in icing sugar.

Cover and chill until needed.

To serve, break up the granita and spoon into 6 glasses.

Top with spoonfuls of the cream and dust with cocoa powder.

Serve immediately as the granita will melt very quickly.