Whip the cream with the vanilla essence and sugar in a large bowl, to thicken.
Fold in the cream cheese to combine, and then stir in the cinder toffee.
Spoon the mixture into a chefs ring, lined on a serving plate and smooth off the top using a palette knife.
Transfer to the fridge, and allow to set.
Once chilled, remove from the fridge and remove the ring. Serve.
