Macadamia Nut Ice Box Cake

• 1/4 cup cold water
• 1 envelope unflavored gelatin
• 1/2 cup + 2 Tbsp sugar
• Pinch of salt
• 4 egg yolks
• 2 cups milk, scalded
• 1/2 tsp vanilla
• 3-1/2 oz jar macadamia nuts, finely chopped
• 1-1/2 cups heavy cream
• 14 whole lady fingers split

Soften gelatin in cold water. Set in pan of simmering water and stir until dissolved. Remove from heat but leave in water to stay warm. Beat yolks, adding salt and 1/4 cup sugar. Gradually stir in milk and cook over low heat stirring constantly until mixture coats spoon. Add vanilla and gelatin and cool to room temperature, stirring occasionally to prevent setting. Beat 1 cup of cream, gradually adding 1/4 cup sugar. Add all but 2 Tbsp of chopped nuts to custard mixture, fold in cream. Line a 10-inch spring form pan, sides and bottom, with split lady fingers. Pour in mixture and chill. Just before serving, whip remaining heavy cream, adding remaining 2 Tbsp sugar. Spread over custard decorating with reserved nuts.