Serves 8 Adapted from Chef Roland Mesnier's "All the President's Pastries"INGREDIENTS 10 Ripe bananas 3 TBSP Lemon Juice, freshly squeezed 1-1/2 cups Raspberry Sauce 2 cups Heavy Cream, chilled 1 TBSP Confectioner's Sugar 1 tsp Vanilla Extract, Pure 3 TBSP Sliced Almonds, toastedMETHODCut the bananas into 1/4" thick rounds. Place them in a large bowl and toss with the lemon juice so they don't turn brown.Whip the heavy cream with and electric mixer until it holds stiff peaks. Place 1 cup of whipped cream in a bowl and set it aside. Fold 1 cup of the raspberry sauce into the remaining whipped cream, being careful not to deflate the cream.Set aside 16 banana slices. Arrange 1/3 of the remaining banana slices in a serving bowl or compote dish that is approximately 8 inches in diameter and 6-7 inches deep.Spread 1/3 of the raspberry mixture over the bananas. Repeat twice more with the remaining bananas and raspberry cream, so that you have 3 layers of each. Smooth the top with a small offset spatula.Gently fold the confectioner's sugar and vanilla into the reserved cup of whipped cream. Spoon the sweetened whipped cream into a pastry bag fitted with a No. 6 rosette nozzle, and pipe 16 rosettes of cream around the edge of the dish. Place a banana slice upright in each of the rosettes. Pour the remaining 1/2 cup of raspberry sauce in the center of the dish so that it covers all of the raspberry cream. Sprinkle the sauce with the toasted almonds. Serve immediately or refrigerate, uncovered, for up to 8 hours before serving.For the Raspberry Sauce:In an electric blender, combine 1-1/2 pounds of fresh raspberries (or two 12oz. bags frozen unsweetened raspberries, thawed) and 1/2 cup of sugar until smooth.Push the mixture through a fine mesh strainer into a bowl, and set aside until needed.