Spagatkrapfen Grate the zest of the lemon. Put egg, flour, powdered sugar, white wine, lemon zest, cinnamon, butter and a little salt in a suitable bowl. Knead into a smooth dough, cover with plastic wrap and refrigerate for at least six hours. Roll out the dough on a floured surface until it is one to two millimeters thick and cut out rectangles about five by eight centimeters with a pastry wheel.
Place them on a floured baking tray and let them cool down again. Heat clarified butter in a saucepan or deep fryer to approx. 170 °C. Clamp a piece of dough onto the spaghetti doughnut form or place it on a wooden stick and secure the pieces of dough with a piece of string (kitchen twine). Place in the hot clarified butter for about three to five minutes and drain the light brown Spagatkrapfen. Transfer from the pan to a baking sheet lined with a dishcloth. Make the remaining doughnuts piece by piece in the same way.
Raspberry sorbet Squeeze the juice from the lime. Mix the raspberries with the currant juice, raspberry brandy, powdered sugar and lime juice. Marinate everything together for about ten minutes with the lid closed. Then pass the raspberries through a fine sieve and mix well with the egg white. Freeze in the ice cream maker.
Meringue mixture Beat a little salt and egg whites with a mixer until creamy.
Add the sugar little by little to three parts
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