| | RASPBERRY SAUCE |
| 2 | | 12-ounce bags frozen unsweetened raspberries, thawed |
| 3/4 | c | Sugar |
| | CUSTARD |
| 3/4 | c | Sugar |
| 3 | tb | Potato starch |
| 2 3/4 | c | Liquid nondairy creamer |
| 6 | lg | Egg yolks |
| 1 | tb | Grated lemon peel |
| 1 | ts | Fresh lemon juice |
| 6 | tb | (3/4 stick) unsalted pareve margarine, diced |
| | CAKE |
| 3 | tb | Frozen orange juice concentrate, thawed |
| 1 | tb | Fresh lemon juice |
| 1 | tb | Grated orange peel |
| 1 | tb | Grated lemon peel |
| 1/2 | c | Matzo cake meal |
| 1/2 | c | Potato starch |
| 8 | lg | Eggs, separated |
| 1 1/2 | c | Sugar |
| 1/2 | ts | Coarse salt |
| 6 | | Ripe bananas, peeled, thinly sliced |
| | Fresh mint sprigs (optional) |
| | Lemon twists (optional) |
| | Additional banana slices (optional) |
