For the banana split, whisk the egg yolks with powdered sugar, vanilla sugar, salt and lemon zest until foamy. Peel bananas, cut into small pieces and mix with lemon juice, banana liqueur & banana syrup.
Beat egg whites and granulated sugar to snow. Mix yolk mixture with beaten egg whites and whipped cream and fold in banana mixture. Pour the parfait mixture into pre-cooled rings (10 cm wide, 2 cm high) and freeze for about 4 hours.
Turn out of the rings, cut in half and serve the banana split with chocolate sauce, fresh banana pieces, some whipped cream and almond slivers.
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