Peel the oranges and cut them into segments. Combine the water, icing sugar and vanilla sugar in a saucepan and bring to the boil. Add the orange segments and remove from the heat. Cover with a lid and leave to cool. Arrange the orange segments in bowls or on small plates. Whip the cream until it forms firm peaks. Spoon a little cream onto the oranges. Crush the gingerbread and sprinkle on top. Drizzle with a little syrup. Serve immediately.
The recipe was made by