Place the eggs and the maple syrup into the bowl of a kitchen stand mixer with a beater attachment and beat until pale and thick (3-5 minutes).
Add the whipped cream and marscarpone cream and beat gently until combined.
In a separate, clean bowl add the egg whites and whisk until soft peaks form (this can be done in a kitchen stand or with a hand whisk).
Fold the egg whites into the cream mixture until no white streaks remain.
Cover the cream and place in the fridge for at least 2 hours to thicken.
This cake can be constructed in either a 5 or 6 inch springform cake tin. I have used a 6 inch tin. It can also be made by cutting the cake into 3 long rectangular pieces to make a bar cake/slice.
Take the bottom of the chosen tin and cut 2 circles from the vanilla sheet cake. Make sure at least 1 of the circles is complete. The scraps will be used to complete the 2nd circle (if needed) and form the 3rd, bottom layer. If making a bar cake cut the sheet cake into 3 long pieces.
Take a 6 or 5 inch spring form tin and line the bottom with baking paper. Line the sides of the tin, ensuring that the paper goes above the level of the tin edges (you can always add the 2 layer if needed during construction). Make sure the paper is greased.
Using the scraps of the cake, press the pieces into the bottom of the cake tin to fill the bottom of the spring form tin. It won't look pretty but it doesn't matter as there will be 5 layers on top and it will never be seen.
Combine the pineapple and orange juice in a small bowl. Gently pour/spoon 1/3 of the mixture evenly over the cake.
Spread 1/3 of the marscarpone cream mix evenly over the bottom cake layer. Top the cream layer with slices of mango and top with another layer of cake (the almost full layer of cake) and evenly pour 1/3 of the juice over the cake.
Spread 1/3 of the marscarpone cream mix over the cake and then lay mango slices on top
Place the full cake layer on top and evenly pour the remaining juice over the cake. Spread the remaining cream on top. Ensure the top is smooth and flat.
Place the cake in the fridge for a minimum of 2 hours (up to overnight). Remove the cake from the fridge and place the remaining mango slices on top and drizzle with the raspberry sauce.
Sprinkle with cut Macadamia Nuts if desired.
Slice into pieces and serve.