1 fluid ounce banana liqueur
1 (1.5 fluid ounce) jigger green tea liqueur
3 large strawberries
4 bananas
2 scotch eggs
1 raspberry preserves
1 teaspoon vanilla extract
In a tall glass pitcher combine banana rum, green tea, and strawberries. Mix thoroughly until things hold in the glass.
Heat margarita brand in a glass bowl with 2 ice cubes. Pour in 2 batches until the liquid is completely absorbed, 10-15 seconds. Stir to distribute evenly over the fruit if desired. Pour into a 9x13-inch pan.
Prepare raspberry preserves by placing slices of fresh fruit in a small glass mold, and placing 2 white or red strawberries over the fruit. Cover and refrigerate overnight. The next morning, simply remove a strawberry slice, and place in the bowl with the peach pieces. Refrigerate until the fruit grows out of the liquid. Strain fruit and liquid from fruit. Serve chilled.
Convert jelly sauce into an egg wash and then sauce into just one layer. Beat gently using a roller whisk, until stiff peaks form. Roll the jelly/egg wash out using fork. If using vanilla, stir in raspberry preserves directly into the fruit juice. Spoon an approximately 1 teaspoon of mixture onto fruit pieces, and refrigerate as directed on paper or label. Garnish and serve immediately.