Melt the milk and white chocolate separately.

Cut plastic strips for chocolate rings.

Spread milk chocolate on the strips and create lines with a fork.

Spread white chocolate over the milk chocolate and form a ring.

Seal the edge with a plastic strip and let harden.

Preheat the oven to 360 degrees F.

Whisk eggs and sugar until pale yellow and thick (15 minutes).

Fold in sifted flour, chopped macadamia nuts, and melted butter.

Spread thinly on a baking tray and bake for 15 minutes.

Lower the oven temperature to 340 degrees F.

Cut pineapple into grape-sized pieces and toss with sugar and spices.

Roast for 2 hours, then let cool.

Warm macadamia nuts in the oven for 5 minutes.

Melt sugar in a saucepan until amber colored (10 minutes).

Add the warm nuts to the caramelized sugar and coat.

Cool on a marble table or baking tray.

Boil milk for mousse, remove from heat, add gelatin, and mix in white chocolate.

Cool slightly and fold in whipped cream.

Melt gelatin with mango puree for jelly and strain into a container.

Place a sponge circle in the base of the chocolate ring.

Sprinkle with chopped caramelized macadamias.

Pipe mousse into the cup.

Add a spoonful of pineapple mix.

Top with mousse and a layer of mango jelly.

Refrigerate for 1-2 hours.

Remove the plastic strip, top with caramelized macadamia nuts and macadamia sponge.

Serve immediately.