HONOLULU Family Recipe: “Sweet Life” Italian Ice Lemon Tiramisu

Sara Lee Frozen Pound Cake is versatile enough to be used to make something simple for the family or something a little more elaborate when company comes over.



  • 10-ounce Sara Lee Frozen Pound Cake, thawed
  • Lemonade concentrate
  • 3 tablespoons water
  • 1 cup mascarpone cheese, softened
  • Whipping cream
  • Lemon curd
  • Marshmallow cream or fluff
  • 1 teaspoon lemon zest
  • Lemon zest and raspberries for garnish (optional)



  1. Cut cake into 12, ¼-inch slices.
  2. Line the bottom of an 8-inch-by-8-inch baking dish with six cake slices.
  3. Combine lemonade concentrate and water in a glass measuring cup or bowl.
  4. Brush half of the cake slices with half of the lemonade mixture. Set aside.
  5. Place mascarpone cheese, cream, lemon curd, marshmallow cream and zest in a large bowl. Beat until smooth.
  6. Spread cake slices with half of the lemon cream filling.
  7. Top with the remaining six cake slices.
  8. Brush with the remaining syrup and spread with the remaining cream filling.
  9. Refrigerate for 1 hour to overnight.
  10. Garnish with lemon zest and fresh raspberries.


Prep Time: 10 minutes

Ready Time: 1 hour


Source: Sara Lee