Beat the egg yolks and honey with a hand mixer until creamy. Mix with the mascarpone and stir until smooth cream. If it is too sweet, season with a little bit of lemon juice. Leave to cool.
Place the pine nuts in an ovenproof frying pan and toast over medium heat until golden brown.
Melt the butter in a frying pan and foam it up. Remove the skin from the bananas, place them in the frying pan with a tiny bit of rosemary, sprinkle with the vanilla sugar and caramelize lightly. If you like, you can add a dash 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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