Mix the quark with the sugar and a pinch of cinnamon until smooth. Soak the gelatine in cold water. Warm the mulled wine well and add 3 tablespoons of quark, stir. Then stir in the squeezed out gelatine. Now add the mixture to the quark, stirring constantly, chill. Whip the cream, fold into the cold (not yet set) curd mixture. Fill into dessert bowls. Refrigerate. Sprinkle with cinnamon before serving.
You can also heat berries and thicken them with a little cornstarch. Then first fill them into the dessert bowls and then put the mulled wine cream on top.
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