Sabayon of mulled wine

Bring the wine into a saucepan with 3 tbsp sugar, cinnamon and clove and boil for 1/3 part. Squeeze the mandarin and add the juice to the wine.

In a heat-resistant bowl with the hand mixer, whisk the egg yolks with the remaining 3 tablespoons very light and frothy. Hang the bowl in a suitable pan with almost boiling water. Make sure that the water does not touch the bowl. Hold the water to the boil and pour the fired wine in a thin stream in the egg yolks while beating the mixer. Continue to beat until it is tied and airy.

Divide the sabayon over 4 nice glasses and serve immediately.