Mix whole eggs with sugar and vanilla sugar until it becomes foamy. Then transfer the mass to a steam pot and cook for a full 10 minutes on high steam, stirring constantly.
Because of this, the cream will not harden immediately, but it will be smooth. Remove from the steam and add the chocolate, torn into pieces, to the still hot cream and mix until everything is well combined. Mix specially prepared margarine or butter into the cooled cream.
Now unroll the roll, carefully remove the baking paper and spread evenly with 2/3 of the cream. Arrange 2 bananas on each side of the biscuit (if you bought bananas that are very curved, then cut them and somehow arrange them so that they are in a row one behind the other.
For this you need 4 bananas. Place the roll on the tray so that the rolled side is down, (before that, “glue” the joint with a small amount of cream so that it does not separate, cover with the rest of the cream and refrigerate.
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