Assemble the crunchy base, ginger cake and Topfil insert together when still frozen. Pipe 50 to 70 g of mousse in the silicon mold and press the insert and freeze. Unmould, glaze and move it into the speculoos short crust.
For the gingerbread man stamps mix some gold powder with a white alcohol, dip a cookie cutter into it and apply it as a stamp on the glaze. For the chocolate ring use a cookie cutter the size of the mold, dip it in white tempered chocolate and apply it like a stamp on baking paper, sprinkle with pieces of speculoos short crust.