Whip the mascarpone with the egg yolk and 2 tablespoons of pineapple juice (from the can) to a smooth mixture.
Whip the egg white until it is firm and stir it through the mascarpone.
Chop the pineapple into very thin pieces and stir it under the mixture.
Cut the bananas in slices and put 2 slices on a rice cracker.
Put a little of the mascarpone mixture on top of the bananas and finish with another rice cracker.
Author & Foodstyling: Véronique De Meyer
Photographer: Michel de Meyer