Mix the egg yolk, sugar, vanilla sugar and mascarpone and stir until smooth. Beat the egg whites until stiff and fold in. Bring the red wine to the boil with the spices, reduce the liquid by half in approx. 10 minutes and allow to cool. If necessary, remove the wafers from the gingerbread. Then cut the gingerbread into strips and soak in cold mulled wine. Layer alternately soaked gingerbread and cream in a mold. Finish with a layer of cream. Let it set in the refrigerator for several hours.
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