In a saucepan, reduce the wine by half. Add beef broth and bring to a boil. Beat egg yolks with cream and cornstarch until well blended. Remove soup from heat and stir in the cream-egg mixture with a whisk. The soup must not boil anymore! Season to taste with salt and pepper. Bake the bread cubes in the oven (or roast them in a coated pan without fat until crispy) and then season with a pinch of cinnamon. Arrange soup in hot plates and sprinkle with the cubes. Garnish each with a whipped topping and serve.