500g cream cheese
600ml thickened cream
50g Chelsea Icing Sugar
2 egg yolks
1 vanilla bean, split, seeds scraped
125ml orange flavoured liquer (i.e. Cointreau, Grand Marnier)
Juice of 2 oranges
300g sponge cake (cubed)
3 mangoes, sliced 1cm

1 Line the base of a 22cm springform cake pan with baking paper.
2 Combine the cream cheese, cream, Chelsea Icing Sugar, egg yolks and vanilla seeds in a bowl and beat until thick.
3 Combine the orange liquer and orange juice in a separate bowl. Dip half the sponge pieces into the juice and place in the base of the cake pan. Spread with one-third of the cream cheese mixture, and top with one-third of the mango slices. Repeat the process, then top with the remaining cream cheese mixture, reserving the remaining mango slices to serve. Cover and chill for 2 hours or until firm.
4 To serve, carefully remove the sides and base of the cake pan and transfer to a platter. Decorate with reserved mango, then slice and serve.