FOR THE POUND CAKE: Heat the oven to 175°C. Grease and flour a rectangular cake tin, about 25cm x 35cm. In a mixing bowl, cream the butter and sugar until light and fluffy, about 5 minutes. Beat in the eggs one at a time, mixing well after each addition and add the vanilla extract. Gradually add the flour and mix until just combined. Pour the batter into the prepared tin and smooth the top. Bake for about 25-30 minutes or until a toothpick inserted into the centre comes out clean. Let it cool in the pan for a few minutes, then transfer to a wire rack to cool completely.

FOR THE MANGO CURD: In a saucepan over low heat, combine the sugar, eggs and mango puree. Stir continuously until the mixture thickens and reaches about 70°C. Remove from the heat and stir in the butter until fully melted and combined. Let it cool slightly, then refrigerate until set.

FOR THE MANGO JELLY: Bloom the gelatine by submerging the sheets in ice-cold water for about 5 minutes. In a saucepan, combine the mango puree, sugar and lime juice. Heat until warm then remove from the heat. Squeeze excess water from the gelatine sheets and stir them into the warm mango mixture until fully dissolved. Let it cool slightly.

FOR THE CREAM LAYER: Whip the cream with the sweetened condensed milk and vanilla extract until you get soft peaks (it will firm up a bit more once chilled).

FOR THE WHITE CHOCOLATE SHARDS: Melt the chocolate then spread it thinly on a sheet of baking paper. Arrange the edible flowers and gold leaf on the surface of the chocolate, then smooth another piece of baking paper on top. Leave it to set in a cool place, or put it in the fridge for 10-20 minutes.

TO ASSEMBLE: Take a 20cm-diameter serving dish and spread the crackers evenly in the bottom pressing down firmly to create a base. Once the pound cake has cooled, slice it in half horizontally then cut two rounds of cake to fit the dish. Place one round of cake on top of the cracker layer. Spoon in the diced fresh mango, then pour on half of the cream mixture. Put in the second round of cake, then pour over the cooled mango jelly. Spread the mango curd evenly on top of the jelly. Finally, spread the remaining cream mixture on top. Cover with plastic wrap and refrigerate for at least 4-6 hours or overnight to set. Garnish with sliced fresh mangoes and white chocolate shards.