Brownie
300g powdered sugar
225g dark chocolate
225g butter
100g flour
3 eggs, beaten
1 teaspoon vanilla sugar
1 teaspoon baking powder

Cream
200g soft cream cheese
200g yogurt
4 tablespoons sugar syrup
1 teaspoon vanilla sugar

200g gingerbread dough
2 tangerines, thinly sliced
Beaten egg (for eggwash)
Cherry preserves
Glazed cherries (optional)
Mint leaves and cranberries for garnish

Roll out the gingerbread dough thinly, cut the figurines, brush with eggwash and bake at 180 C for 10 minutes. Cool.

Beat the cream cheese, yogurt, syrup and vanilla sugar. Refrigerate for at least 30 minutes or overnight.

Line a 22x30 cm baking tray with greased parchment paper. Preheat oven to 180 C. Melt the chocolate and butter over steam in a heatproof dish. Beat sugar and eggs until light and airy. Slowly add in the melted chocolate, vanilla, and mix until uniform. Stir lightly. Pour in the baking tray and bake for 25 minutes. Cool and break into pieces.

Arrange the dessert. Place a layer of brownie bits (about ⅓ of the total) at the bottom. Place the gingerbread figurines along the sides of the dish. Add the cherry preserves, then the cream (⅓ or ½ depending on the size of the dish), then a layer of brownies again. Add a layer of tangerine slices, another layer of cream and brownie bits. Top the dessert with a generous helping of cream and insert the gingerbreads upright. Decorate with cherries, tangerines, cranberries and mint leaves.