For the macadamia parafit, beat the eggs with the cane sugar for 5 minutes until frothy.
Add the macadamia cream and stir for another 2 minutes. Then whip the cream until stiff and fold into the mixture.
Put the sugar with 50 ml of water and the scraped-out vanilla in a saucepan and melt to caramel over low heat (you need a little patience here).
When the sugar mass is slightly brown, take it off the stove, add the nuts and stir briefly.
Place the nut mixture on a plate coated with vegetable oil and allow to cool. Then chop them a little smaller with a knife.
Place the parfait mixture in a loaf pan lined with foil, add the caramelized nuts and freeze in the freezer overnight.
To serve, turn the parfait out of the mold and cut into slices.