Preheat the oven to 200 ° C.
Cut the banana into cubes and mix with sugar. Put the butter in the pan, melt it and add the bananas. Caramelize until golden brown and add a pinch of salt.
Sprinkle 1 / 2 tablespoons of sugar on the work surface, place a disk of puff pastry on top, sprinkle with 1/2 tablespoon of sugar, place the second disk on top and sprinkle with 1 tablespoon of sugar. Roll out twice as large with a rolling pin. Place on the tray, place a second tray on top and weigh it down. Then bake in the hot oven for about 15 minutes. At the same time, bake the croissants.
Mix the cream quark, 150 g sugar and vanilla sugar. Whip the cream until stiff and fold in.
Remove the puff pastry and croissants from the oven and break them into pieces. Quark cream, layer the four jams, croissant and puff pastry alternately in glasses. Decorate with gold leaves, grated mocha beans and lemon zest.
Image rights: Wiese Genuss