Peel the bananas, cut them into thin slices and drizzle them with lemon juice.

Beat heavy whipping cream with the sugar and a pinch of salt until peaks form.

In a medium sized bowl mix the sour cream and half of the honey (2 tbsp.) until well combined.

Fold in heavy whipping cream.

Mix the honey with the wheat beer until well combined.

Dip the ladyfingers one by one into the beer mix and place them into individual half-pint dessert glasses or a small casserole pan.

Arrange about half of the banana slices on top of the ladyfingers.

Evenly spread half of the sour cream mix on top.

Repeat steps 6 to 8.

Cover the dessert and place for 3-4 hours in the refrigerator.

Sprinkle with cocoa powder and decorate with a couple of banana slices and a mint leaf.