1 Beat the butter, sugar, flour and cocoa powder together in the mixer using the paddle attachment until a breadcrumb consistency has formed. Add the eggs and beat until incorporated. Split this into four equal measures – this dough freezes well so it can be saved to make the dessert again and again.
2 Flatten out one batch and wrap individually in cling film and chill. Roll out on to a tray lined with greaseproof paper to the depth of a 50p piece. Bake in the oven at 170C/Gas Mark 3 for five minutes. Cut six circles with the circle cutter and place them back in the oven for a further five minutes. Cool then place into ready cling-filmed moulds.
3 Soak the gelatine leaves in cold water. Bring the caster sugar, water, coffee and coffee extract to the boil. Add the gelatine and place into a bowl and cool to room temperature. Semi-whip the cream and then fold in the coffee mix. Place into the moulds and smooth off. Place into the freezer for 24 hours then take out when required.
4 Place the beer and agar into a pan and bring to the boil. Once boiled, whisk the mix for two to three minutes and place into a container then leave to chill. Once cool, blitz with lemon juice and sugar syrup to taste.
5 Bring the cream and coffee to the boil and pour over the chocolate. Add salt and whisk until all incorporated and place into a container to chill. Once cooled place into a piping bag with a nozzle.
6 Whisk the egg whites until soft peaks and add the sugar. Place into a piping bag and pipe on to baking trays lined with greaseproof paper. Dust with cocoa powder and cook at 110C/Gas Mark ¼ for 45 minutes to one hour. Once cooled place into an airtight container.
7 For each serving put a circle of beer gel on the plate; then a circle of coffee mousse; then place a sable on top.
8 Top with alternate meringues and coffee ganache peaks around a central scoop of ice cream topped with a sugar spiral.