- 2 8 oz. pkgs cream cheese, softened
- 2 cups heavy whipping cream
- 1 cup marshmallow creme
- 1 1/2 cups, plus 2 tbsps sugar
- 1 1/2 cups chai Latte mix (found at many grocery stores, in the tea aisle)
- 2 cups raspberries or strawberries
- 1 1/2 tbsps cinnamon
- 1 1/2 tsps ground cloves
- 1 pkg Walkers Shortbread Rounds
In a heavy saucepan, combine strawberries or raspberries (or both!) with 2 tbsps sugar and a splash of water, and bring to a boil. Reduce heat and simmer until the liquid is slightly syrupy, not watery. Let cool.
Pour the chai latte into a large bowl or any dish deep enough to allow the liquid to completely cover the shortbread.
Place the shortbread rounds in the chai latte and let soak for 4 - 5 minutes.
Carefully, remove them without breaking and place them into the bottom of a trifle dish, or single dessert dishes. There can be more than one layer of shortbread.
In a medium-sized mixing bowl, combine whipping cream, 1/2 cup sugar, 1/2 tbsp. cinnamon and 1/2 tsp cloves in mixing bowl.
Using a hand mixer or stick blender, beat on medium until mixture begins to thicken enough so as not to splash. Then increase speed until mixture is no longer runny, and forms stiff peaks.
In a separate large bowl, beat cream cheese, marshmallow creme, 1 cup sugar, 1 tbsp cinnamon and 1 tsp cloves until smooth and blended.
Take about 1 cup of whipped cream from the first bowl and fold it into the cream cheese mixture.
Spread a layer of cream cheese mixture over the shortbread, then add the berry compote.
Layer the remaining cream cheese mixture over the berries and top with the chai whipped cream.
Garnish with sliced almonds and a mint sprig (optional).