In a saucepan, mix 400ml of the sweet wine
with sugar and water, then add the cinnamon and cloves. Bring to a boil then let it cool.
In a separate saucepan, beat the egg yolks
together with the remaining wine.
Slowly add the lukewarm soup to the egg mixture,
steadily heating and stirring constantly. Cook on low until the soup begins to
thicken.
Serve warm with whipped cream and a handful of raisins.
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