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1
Pick out six strawberries with the most pointed tips and slice the tips off, in 1/3-inch pieces, reserving them for the garnish.
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2
Place the rest of the berries in the bowl of a food processor fitted with the steel blade, and add the jam and the liqueur.
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3
Pulse the berries until they are chopped but not pureed and the jam is mixed throughout.
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4
Pour the berry mixture into a non-reactive bowl and set it aside, covered.
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5
To make the banana mascarpone, puree the cold bananas in the blender or simply mash them well using a wide blending fork.
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6
Measure out 1 1/3 cups puree and discard the rest.
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7
Pour the puree into the blender (or in a bowl) and blend in the confectioners sugar, 2 tablespoons of granulated sugar, and the vanilla.
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8
Place the cold mascarpone in a bowl and whisk in the flavored banana puree to make things homogenous.
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9
Cover the bowl and keep it chilled until ready to assemble the parfaits.
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10
To serve, take out a small handheld blowtorch or preheat the broiler with the rack as close as possible to the heating element.
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11
Spoon some of the berries on the bottom of a parfait dish, then top them with some banana mascarpone and then with some cookie crumbs.
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12
Repeat this until you reach the top of the dish, finishing the top layer with a dollop of banana cream.
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13
Slice the two remaining cold bananas on the diagonal into 1/2-inch-thick slices and place them flat, side by side, on a wire rack within a shallow baking sheet.
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14
Sprinkle the bananas lightly but evenly with the remaining 2 tablespoons of granulated sugar and either torch them or run them under the broiler until the sugar is caramelized.
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15
Plant a few slices of the bananas decoratively in the dollop of banana mascarpone and stick one of the reserved strawberry tips at the base of the bananas.
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16
Position a mint sprig decoratively on top, and serve.
