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1
Combine 1 cup sugar, 6 tablespoons water and lemon juice in heavy small saucepan.
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2
Stir over low heat until sugar dissolves.
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3
Increase heat and boil without stirring until syrup turns deep amber, brushing down sides of pan with wet pastry brush and swirling occasionally, about 10 minutes.
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4
Remove from heat.
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5
Carefully add cream (mixture will bubble vigorously).
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6
Stir until mixture is smooth.
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7
Transfer caramel to small bowl.
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8
Cover and refrigerate until thick, about 3 hours.
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9
Preheat oven to 400F.
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10
Line 2 heavy large baking sheets with parchment paper, roll out pastry on lightly floured surface to 15x12-inch rectangle.
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11
Cut crosswise into three 12x5-inch strips.
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12
Transfer pastry strips to prepared baking sheets, spacing evenly.
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13
Chill 10 minutes.
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14
Pierce pastry with fork.
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15
Bake until golden, about 15 minutes.
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16
Transfer baking sheets to racks; cool.
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17
(Caramel and pastry can be made 2 days ahead.
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18
Keep caramel refrigerated.
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19
Wrap pastry in foil; store at room temperature.)
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20
Set aside 1/2 cup caramel for decoration.
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21
Using electric mixer, beat mascarpone and 1 1/2 tablespoons sugar in medium bowl until smooth.
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22
Add remaining caramel and beat until caramel cream is well blended, about 1 minute.
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23
Trim pastry layers so that they are flat and even.
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24
Place 1 pastry strip on work surface.
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25
Spread with 1/4 of caramel cream.
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26
Arrange half of banana slices in single layer over caramel cream.
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27
Spread second pastry strip with 1/4 of caramel cream; place pastry, caramel cream side down, atop bananas.
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28
Spread top of second pastry strip with 1/4 of caramel cream.
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29
Arrange remaining bananas in single layer over.
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30
Spread remaining pastry strip with remaining caramel cream.
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31
Place pastry, caramel cream side down, atop bananas.
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32
Using serrated knife, cut pastry crosswise into 8 equal pieces.
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33
Sift powdered sugar over.
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34
(Can be made 2 hours ahead.
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35
Tent with foil; refrigerate.)
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36
Place napoleons on plates.
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37
Drizzle reserved caramel around napoleons.
