Use a frying pan on a high heat to dry fry the chopped macadamia nuts for 4-5min until they brown. Shake the frying pan frequently so that the nuts brown evenly. Once done place them in a bowl and allow the cool down.

In a large bowl add the thickened cream, caster sugar and vanilla bean paste. Use a stick blender or a whisk to whip the cream until it thickens then set aside. In a small bowl pour the milk, stir the instant coffee to dissolve and set aside.

Soak half the biscuits one by one in the coffee flavoured milk for 3 seconds. Then lay each one on a single layer in a deep rectangular dish (mine measures 32cm x 24cm x 6cm). Spread the jam, sprinkle half the macadamia nuts and then spread 1/3 of the whipped cream. Soak the other half of the biscuits in the milk and lay a second layer of them in the dish. Spread the rest of the thickened cream and top it with the rest of the macadamia nuts. Cover with cling wrap and refrigerate for at least 4 hours or overnight to allow for the flavours to develop and the biscuits to soften.