Soak the sponge cake (or jam sponge roll) in the lemonade, set aside.
Add frozen raspberries, lemon juice and sugar to a small saucepan, turn on low heat mixing well for 10 minutes. Set aside for 10 minutes then use an immersion blender to thin.
Pour the cream into a bowl and whip with an electric mixer until thickened.
Prepare a large bowl. Tear up the soaked sponge cake and add half to the bottom of the bowl. Top with half of the raspberry coulis and then with half of the whipped cream. Repeat with the next three layers. Top with the fresh raspberries and any remaining coulis. Enjoy!