For the punch, mix all the ingredients well and let sit, covered, in the refrigerator.

For the terrine, beat egg yolk, egg white, and sugar in a warm water bath.

Add the moistened and wrung out gelatin and beat in a cold water bath until cold.

Stir in the liqueur, puréed banana, and lemon juice, then fold in the whipped cream.

Fill a terrine pan and place in the refrigerator for about 3 hours.

Preheat oven to 350 °F (180 °C).

For the cake base, beat the egg and sugar in a warm water bath, set aside, and continue beating until it has a thick consistency and is cold.

Carefully fold in the remaining ingredients.

Brush the baking sheet with oil and line with parchment paper (so that the paper stays in place).

Spread the batter on it and bake for 8–10 minutes, until golden.

Overturn onto a kitchen towel, pull off the paper, and let cool.

Cut out 2in (5 cm) round cake bases.

For the chocolate cover, chop up chocolate and melt in a warm water bath.

Let cool slightly and quickly spread out about 1mm thick on a 20in (50 cm) parchment paper square.

Let set, but before it gets too hard, cut 2in (5 cm) circles out with a cookie cutter.

Place briefly in the refrigerator, then remove the chocolate from the paper.

Dip the terrine briefly in hot water, remove from the pan, and cut into 1 in (3 cm) slices.

With the cookie cutter, cut out 2 in (5 cm) circles.

Cut these circles again with a 1½ in (4 cm) cookie cutter to create rings.

Chill.

Place a cake base on each plate.

Place a banana terrine ring on each, fill with the punch, and cover each with a chocolate top.

Pour some punch over and garnish with strawberries.