Squeeze 2 oranges, mix the juice and pulp with the mascarpone, gingerbread spices and vanilla sugar until creamy. Refrigerate.
Line small bowls for the chocolate beds with cling film. Melt white chocolate in a double boiler and pour into the bowls, turning the bowls so that the walls are covered with chocolate as evenly as possible. If necessary, repeat until you have a 3 mm thick border.
Fill the bowl with the cream and garnish with orange pieces.
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