Wash and dry the berries but leave the hulls on. Place the berries on a cutting board with the hull down. Cut the berries from the narrow end into quarters up to the hull, but without cutting through or breaking the hull. Gently separate the berry into quarters. Whip the cream and Temp Tee Whipped Cream Cheese with the brandy and one tablespoon sugar until the mixture is thick. Place the mixture into a pastry bag and fill each berry, piping from the stem end up to the narrow end. Heat the marmalade with the remaining tablespoon sugar until it has melted (about 3-4 minutes). Spoon some of the melted marmalade onto 4 dessert plates. Top with 4 of the strawberries. Sprinkle with nutmeg or chocolate shavings.

NOTE: if you don’t have a pastry bag or don’t know how to use one, you can fill the strawberries using a small spoon.