Boil the espresso fresh and dissolve the sugar, vanilla sugar and 1 teaspoon of cocoa powder in it while it is still hot. If you like, you can also stir in the Sambuca.
Let the espresso cool. Find a metal bowl that will fit in the freezer and pour the espresso into it. Place in the freezer for about 4 hours. From now on, stir well once every hour. Wash the strawberries and cut them into pieces. Mix the powdered sugar with the remaining cocoa powder and roll the fruit in it.
Divide the granita into pieces with a fork and put them into dessert bowls. Place the strawberries on top or next to them and serve immediately.
