Prepare the Filling:
Mix heavy cream until thickened in a large bowl. Add powdered sugar and vanilla essence and beat until firm peaks form. In another dish, whisk softened cream cheese until smooth. Gentle mix whipped cream into cream cheese until thoroughly incorporated. Reserve the filling.
Prepare the Ladyfinger Layer:
Line the sides of a 9-inch springform pan with ladyfinger cookies, placing them vertically and allowing them to overlap slightly. Cut the ladyfingers to fit if necessary.
Dip the Ladyfingers:
Pour the orange juice into a shallow dish. Dip each ladyfinger into the juice quickly, ensuring they are moistened but not soaked. Arrange them along the bottom of the pan to create a layer.
Add the Filling:
Spread half of the prepared filling over the layer of ladyfingers, smoothing it out with a spatula.
Add another layer of dipped ladyfingers on top of the filling. Cover them with the remaining filling, smoothing the top with a spatula.
Cover the pan with plastic wrap and refrigerate for at least 4 hours or overnight to allow the cake to set.
Decorate and Serve:
Before serving, carefully remove the sides of the springform pan. Decorate the top with fresh fruits or any desired toppings.