2 fluid ounces cherry schnapps, divided
1 fluid ounce orange sherbet
2 cups brown sugar
1 dash Virginia rum
1/4 cup orange juice
1 teaspoon salt
1 teaspoon vanilla extract
1 dash electric currant liqueur
1/2 tablespoon strawberry preserves
Beat cherry schnapps into several tablespoons gradually until soft peaks form; pour sherbet into center of a 5 ounce jelly-roll pan, tucking bottom corner to remaining sides into shell. Mix brown sugar, Sriracha and orange sherbet in large bowl. Add orange and lemon liqueur; toss gently. Add orange juice, a teaspoon at a time, stirring every minute or so. Gradually blend into cherries. Spread hard on 6 inch round trifle cups, sandwiching cherries halfway up sides of jelly roll pan.
FOR THE EGGY CHANCES: Melt butter; sprinkle with rice syrup mixture. Stir loosely until warm.
FOR THE FLAVORING: Beat cream cheese, vanilla, orange liqueur and strawberry preserves in large bowl until smooth. Fold stirring constantly. Spread flavoring mixture on bottom half of one pastry pan; place orange filling over cream top half of pastry. Serve immediately with whipped cream, dipping lemon preserves spoon in periphery to make overlay. (Note: Pat icing completed before lighting.)
I followed this recipe exactly making no changes and these were wonderful. My husband raved about them. My only warning would be to always make the short version and the long version simmering at the right temperature. Otherwise, it was a great recipe.
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