Prepare pan/moulds – line with plastic or spray with oil-spray for a little extra insurance.

Brush the sponge cake with simple syrup and cut into sizes needed depending on the pan/mould you are using (as shown, 3-inch round cutters were used to make 12 bases)

Pipe mousse into mould and top with sponge cake base if using a dome; if using a pan, place the sponge cake base in the bottom of the pan and pour over the mousse.

Set the mousse overnight.

Remove mousse from mould/pan and place on a wire rack spacing well.

Prepare the glaze.

When the glaze is at the correct temperature for pouring, remove the mousse from the freezer and place on a tray large enough to catch the excess glaze that will drip off the mousse. Pour over glaze and design as desired.

Carefully lift each mousse and scrape away the excess glaze from around the base of the mousse.

Press the candied cashew crumbs around the base of the mousse. Chill for 15 to 30 minutes to allow the glaze to set  a before serving.