For the Caramel Cake: Pre-heat the oven to 350 degrees. In a small saucepan, mix sugar and water and cook until dark brown. Whisk in the butter and rum and allow to cool. Transfer to a mixer fitted with a paddle and mix in extract and creme fraiche. Add the egg yolks and incorporate well. Beat in the flour and gently fold in the whipped egg whites. Butter and flour a (3-inch h. by 3-inch width by 6 to 8 inches long) terrine mold (the same one to be used for the parfait). Add the mix and bake in a hot water bath for 30 to 35 minutes or until a tester comes out cleanly. Cool on a rack then slice it into 4 slices horizontally.
For the Macadamia Nut Crumble: Pre-heat an oven to 275 degrees F. Using a food processor, pulse mixture until small crumbs are formed. Do not puree. Place on lined tray and bake in the oven until golden brown. Let cool completely.
For the Creme Fraiche Layer: Whip the cream until stiff peaks form and transfer to another chilled bowl. Mix together the creme fraiche and vanilla extract and whip to stiff picks. Fold in with the whipped cream. Bring yolks, eggs, juice, vanilla bean, and sugar to ribbon stage, whisking constantly over a bain marie to about 110 degrees. Whip at high speed for 10 minutes until the mixture is pale in color and light. Fold gently in with the whipped cream.
Using a terrine mold lined with parchment paper, layer parfait with alternating layers of crumble and cake starting with the crumble, then parfait, then cake. Repeat 3 times. Place in freezer and freeze at least 6 hours, preferably overnight.
Plating: On a large platter or tray, stand pineapple straight up and garnish with pink peppercorns. Arrange terrine next to it with a few slices fanned out. Drizzle remaining sauce around the platter.
Wine Recommendation: Pine Ridge, Chenin Blanc Late Harvest, Napa Valley, 1994
Recipe courtesy of Ming Tsai