Espresso granita layered dessert with vanilla ice cream and blackberries

Ingredients for 4 servings:

• 300 ml espresso
• 20 ml Amaretto
• 30 g sugar, brown, or less
• 250 g blackberries
• 2 tbsp blackberry jam
• 2 tbsp orange juice
• 4 scoops of vanilla ice cream or vanilla yogurt

Instructions

Working time approx. 10 minutes; Rest time approx. 4 hours; Total time approx. 4 hours 10 minutes

refreshing summer dessert with a dash of Amaretto

First, prepare the espresso and then mix it with the brown sugar and Amaretto. Freeze about half to two-thirds of it for about 4 hours. Use a container that is as large and shallow as possible; the thinner the frozen layer, the easier it is to process. Place the remaining coffee in the refrigerator. Wash the blackberries and mix it with the blackberry jam and orange juice. If you like, add sugar; I don’t think it’s necessary. To serve, scrape the frozen espresso with a spoon and divide it into four glasses as the first layer. Top with a spoonful of vanilla ice cream (about half a scoop). Then a layer of blackberries. Repeat the process. Finish with ice cream or yogurt and drizzle with the remaining espresso. Serve immediately. If you like, you can add some whipped cream on top, but it’s not necessary.