Ingredients
- 1 (10.75 ounces) package frozen pound cake, thawed
- 1/3 cup lemonade concentrate
- 3 tablespoon limoncello liqueur
- 1 cup mascarpone cheese, softened
- 1/2 cup whipping cream
- 1/2 cup lemon curd
- 1/3 cup marshmallow cream or fluff
- 1 teaspoon lemon zest
Preparation
Baking Directions:
1.Cut cake into twelve 1/4-inch slices and place on a baking sheet.
2.In a small glass bowl, combine lemonade concentrate and liqueur.
3.Brush six cake slices with lemonade mixture.
Set aside.
4.In a large bowl, place mascarpone cheese, cream, lemon curd, marshmallow cream and zest.
Using an electric handmixer, beat until smooth.
5.Spread cake slices with half of lemon cream filling.
Top with the remaining 6 cake slices.
Brush with remaining syrup and spread with remaining cream filling.
6.Refrigerate for 1 hour to overnight.
Garnish with lemon zest and fresh raspberries, if desired.
