To prepare the anari mousse: Beat the anari in a mixer until it becomes creamy. Add the cream and castor sugar and keep beating for about another 2 minutes but stopping before it changes texture too much. The mousse should be light and smooth without becoming too thick or drying out. Mix in the vanilla essence.
Put about 1/3 of the cubed spoon sweets into a bowl along with 1/3 of the chopped nuts and 2 tablespoons of one of the kinds of syrups and add 1/3 of the mousse. Repeat for 2 more layers changing the syrup and keep the salad bowl covered in the fridge until it is time to serve the dessert.
500g fresh anari
250ml (1 cup) cream
60g (1/2 cup) castor sugar
1 tsp vanilla essence
2 cups mixed spoon sweets (bergamot, walnut, fig, bitter orange) cut into cubes and 6 tbsps (2 from each) of their syrup
½ cup (50g) chopped walnut, almond
and cashew nuts