Beat the egg yolks and honey with a hand mixer until frothy. Mix with the mascarpone and mix into a smooth cream. If it`s too sweet, add a little lemon juice to taste. Then chill.
Place the pine nuts in an ovenproof pan and roast until golden brown over medium heat.
Melt the butter in a pan and let it froth. Peel the bananas, place them in the pan with a little rosemary, sprinkle with the vanilla sugar and let them caramelize. If you like, you can add a shot of rum. If there is not enough liquid in the pan, add a little water. Serve with the honey mascarpone and garnish with rosemary.
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