1.Grease a 24cm (9½-inch) round springform pan; line base and side with baking paper, extending paper 3cm (1¼ inches) beyond rim.
2.Trim waffles straight lengthways, following the natural waffle pattern. Place approximately five waffles, lengthways around inside edge of pan to create a collar. Trim remaining waffles horizontally on both sides to flatten and remove waffle pattern; place in base of pan, trimming to fit.
3.Beat caramel, cream cheese and liqueur in a large bowl with an electric mixer until smooth and well combined. Fold in half the honeycomb bar. Spoon mixture into the waffle-lined pan; smooth level. Freeze overnight.
4.To serve, top cake with orange slices, mandarin segments and remaining honeycomb bar. Drizzle with a little caramel sauce. Serve frozen slices, drizzled with remaining sauce.
If fresh mandarins are unavailable, you can use 310g (10 ounces) canned mandarin segments.
Amaretto is an almond-flavoured liqueur. You could also use an orange, coffee or hazelnut-flavoured liqueur instead.Note