Beeramisu

1. In a large bowl, blend together the egg yolks, sugar and Banana & Chocolate Jam using a stick blender, then whisk together to a light ribbon consistency. Whisk in the cream cheese and set aside.

2. Whip cold double cream to soft peaks, then gently fold the cream into the mascarpone mixture in 3 stages using a spatula.

3. Pour the stout into a shallow dish. Quickly dip the ladyfingers into the stout for 2 secs each. Layer half into a round 2 litre ceramic dish, spread half the cream on top. Repeat the layers and smooth the top. Cling film and refrigerate for at least 4 hours or overnight.

4. When ready to serve, mix together the cocoa and coffee powder and dust over the top of the beeramisu.