Halve the banana, cut one half into thin slices and half those once more.
Mash the other half of the banana, fold in the curd. Season to taste with vanilla sugar, cinnamon and lemon juice.
Grate chocolate and add some to the curd.
Peel off the red currants, clean and wash them.
Wash and clean the physalis and slice them.
Spread the banana curd on the crispbread slices and top them with chocolate grates, banana and physalis slices.
Garnish with red currants.