Directions:
Cut cake into 12 (¼-inch) slices. Line the bottom of an 8x8-inch square baking dish with 6 of the slices.
Combine lemonade concentrate and water in a glass measuring cup or bowl.
Brush half of the cake slices with half of lemonade mixture. Set aside.
For filling, place mascarpone cheese, cream, lemon curd, marshmallow creme, and zest in a large bowl. Beat until smooth.
Spread cake slices with half of lemon cream filling. Top with remaining 6 slices. Brush with remaining syrup and spread with remaining filling.
Refrigerate for 1 hour to overnight. If desired, garnish with lemon zest and fresh raspberries. Makes 4 to 6 servings. Recipe from Sara Lee.
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