For the cream, stir mascarpone, milk, 3 tablespoons sugar and vanilla sugar until smooth. Peel 3 bananas, sprinkle with lemon juice and mash with a fork. Stir the banana puree into the mascarpone. Whip cream until semi-stiff and fold in.
Finely crumble the gingerbread. Layer with the cream in six glasses (approx. 300 ml each). Sprinkle the gingerbread with rum.
Cut the chocolate into pieces and melt in a hot water bath. Peel and slice 2 bananas. Caramelise 3 tablespoons of sugar in a pan. Add butter. Turn banana slices in it. Let cool down on baking paper. Spread bananas on the cream and sprinkle with liquid chocolate.