Glazed Apple Cinnamon Oatmeal Bread

There’s something undeniably comforting about the aroma of warm apples and cinnamon wafting through the kitchen. This Glazed Apple Cinnamon Oatmeal Bread is the perfect marriage of hearty oats, tender apples, and a sweet, spiced glaze—making it an irresistible treat for breakfast, brunch, or an afternoon snack. Whether you’re a seasoned baker or a beginner, this recipe is straightforward, rewarding, and guaranteed to fill your home with the cozy scents of fall (though it’s delicious any time of year). Let’s dive into why this bread deserves a spot in your baking rotation.

Why You’ll Love This Recipe

First, this bread is packed with wholesome ingredients like rolled oats and fresh apples, giving it a satisfying texture and natural sweetness. The combination of cinnamon and nutmeg adds warmth, while the glaze provides just the right amount of indulgence.

Second, it’s versatile. Serve it warm with a pat of butter for breakfast, enjoy it as a midday snack with tea, or even dress it up with a scoop of vanilla ice cream for dessert.

Third, it’s easy to make. No fancy equipment or complicated techniques are required—just a few simple steps and basic pantry staples.

Finally, this bread stores beautifully, so you can make it ahead and enjoy it throughout the week. It also freezes well, making it a great option for meal prep or gifting.

Ingredients Breakdown

Understanding the role of each ingredient helps ensure success when baking this Glazed Apple Cinnamon Oatmeal Bread.

Rolled oats provide structure and a chewy texture while adding fiber and nutrients. They also help keep the bread moist.

Fresh apples lend natural sweetness and moisture. Granny Smith or Honeycrisp work best because they hold their shape during baking and offer a pleasant tartness.

Brown sugar enhances the caramel-like flavor and contributes to the bread’s tender crumb.

Cinnamon and nutmeg bring warmth and depth, complementing the apples perfectly.

Greek yogurt keeps the bread moist while adding a slight tang that balances the sweetness.

The glaze, made with powdered sugar, milk, and a touch of vanilla, adds a delicate sweetness that ties everything together.

How to Make Glazed Apple Cinnamon Oatmeal Bread

Follow these steps for a foolproof loaf every time.

Step 1: Prep the Apples
Peel, core, and finely dice one medium apple. Toss the pieces with a teaspoon of cinnamon to coat them evenly.

Step 2: Mix Dry Ingredients
In a large bowl, whisk together flour, rolled oats, baking powder, baking soda, salt, cinnamon, and nutmeg.

Step 3: Combine Wet Ingredients
In another bowl, beat eggs, brown sugar, melted butter, Greek yogurt, and vanilla until smooth.

Step 4: Combine Wet and Dry Mixtures
Gently fold the wet ingredients into the dry ingredients, being careful not to overmix. Stir in the cinnamon-coated apples.

Step 5: Bake
Pour the batter into a greased loaf pan and bake at 350°F for 50-60 minutes, or until a toothpick inserted in the center comes out clean.

Step 6: Glaze
Once the bread has cooled slightly, drizzle with the vanilla glaze. Let it set for a few minutes before slicing.

Pro Tips for the Best Results

For the perfect texture, avoid overmixing the batter—this can make the bread dense. Stir just until the ingredients are combined.

If you prefer a stronger cinnamon flavor, add an extra half teaspoon to the batter.

To prevent the bread from sticking, line the loaf pan with parchment paper, leaving an overhang on the sides for easy removal.

For a crispier top, sprinkle a handful of oats over the batter before baking.

Variations and Substitutions

If you’re out of fresh apples, unsweetened applesauce works as a substitute—just reduce the yogurt slightly to balance the moisture.

For a dairy-free version, swap the butter for coconut oil and use almond milk yogurt.

Add chopped walnuts or pecans for extra crunch, or stir in raisins or dried cranberries for a fruity twist.

For a healthier option, replace half the flour with whole wheat flour and reduce the sugar by a quarter cup.

What to Serve With It

This bread is delightful on its own, but pairing it with a hot cup of coffee or spiced chai tea enhances the experience.

For a decadent breakfast, serve it with a dollop of whipped cream cheese or a drizzle of caramel sauce.

If serving as dessert, warm a slice and top it with vanilla ice cream or a spoonful of cinnamon-infused whipped cream.

How to Store and Reheat

Store the bread in an airtight container at room temperature for up to three days. For longer storage, wrap it tightly in plastic wrap and freeze for up to two months.

To reheat, warm individual slices in the microwave for 10-15 seconds or toast them lightly in a skillet with a bit of butter for a crispy edge.

Frequently Asked Questions (FAQs)

Can I use quick oats instead of rolled oats?
Yes, but the texture will be slightly softer. Rolled oats provide better structure.

Why did my bread sink in the middle?
This usually happens if the bread is underbaked or if the leavening agents (baking powder/soda) are expired.

Can I make this recipe into muffins?
Absolutely! Divide the batter into a greased muffin tin and bake for 20-25 minutes.

How do I know when the bread is done?
A toothpick inserted into the center should come out clean or with just a few crumbs.

Final Thoughts

This Glazed Apple Cinnamon Oatmeal Bread is more than just a recipe—it’s a little slice of comfort that brings people together. Whether you’re baking it for a lazy weekend breakfast or sharing it with friends, its warm, spiced flavors are sure to delight. Give it a try, and don’t be surprised if it becomes a staple in your kitchen. Happy baking!

Glazed Apple Cinnamon Oatmeal Bread

• Author: Baking Enthusiast

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Description

A moist and flavorful quick bread packed with apples, cinnamon, and oats, topped with a sweet glaze for the perfect breakfast or snack.

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Ingredients

Scale 1x2x3x

For the Crust:

• For the bread:
• 1 1/2 cups all-purpose flour
• 1 cup rolled oats
• 1 tsp baking soda
• 1/2 tsp baking powder
• 1/2 tsp salt
• 2 tsp ground cinnamon
• 1/2 cup unsalted butter, melted
• 1/2 cup brown sugar
• 1/4 cup granulated sugar
• 2 large eggs
• 1 tsp vanilla extract
• 1/2 cup milk
• 1 1/2 cups finely diced apples
• For the glaze:
• 1 cup powdered sugar
• 2 tbsp milk
• 1/2 tsp vanilla extract

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Instructions

1. Prepare the Crust:

1. Preheat oven to 350°F (175°C). Grease a 9×5 inch loaf pan.
2. In a large bowl, whisk together flour, oats, baking soda, baking powder, salt, and cinnamon.
3. In another bowl, mix melted butter, brown sugar, and granulated sugar until combined.
4. Add eggs one at a time, then stir in vanilla extract and milk.
5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
6. Fold in the diced apples.
7. Pour batter into the prepared loaf pan and bake for 50-60 minutes, or until a toothpick inserted comes out clean.
8. Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
9. For the glaze, whisk together powdered sugar, milk, and vanilla until smooth. Drizzle over cooled bread before serving.

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Notes

For best results, use tart apples like Granny Smith. Bread can be stored at room temperature for up to 3 days or frozen for up to 1 month.

DELICIOUS Chocolate Brownie Cake

There’s something undeniably magical about the marriage of a rich, fudgy brownie and a tender, moist chocolate cake. This DELICIOUS Chocolate Brownie Cake brings together the best of both worlds—intense chocolate flavor, a perfectly dense yet soft texture, and a decadent finish that will have everyone reaching for seconds. Whether you’re baking for a special occasion or simply indulging in a sweet craving, this recipe is guaranteed to become a favorite in your dessert rotation.

Why You’ll Love This Recipe

If you’re still on the fence about trying this recipe, let me give you a few irresistible reasons why it deserves a spot in your kitchen:

• Double the Chocolate Bliss – This cake combines the deep, fudgy richness of brownies with the light, airy crumb of chocolate cake, creating a dessert that satisfies every chocolate lover’s dream.
• Easy to Make – No complicated techniques or hard-to-find ingredients here. With simple steps and pantry staples, even beginner bakers can nail this recipe.
• Crowd-Pleasing Versatility – Perfect for birthdays, potlucks, or a cozy night in, this cake is universally loved and always disappears fast.
• Customizable Toppings – Dress it up with a drizzle of caramel, a scoop of vanilla ice cream, or a dusting of powdered sugar to make it your own.
• Leftovers Stay Fresh – Unlike some cakes that dry out, this one stays moist and delicious for days—if it lasts that long!

Ingredients Breakdown

Every ingredient in this Chocolate Brownie Cake plays a crucial role in achieving its perfect texture and flavor. Here’s what you’ll need and why each one matters:

• Unsalted Butter – Provides richness and moisture. Using unsalted butter lets you control the salt level.
• Granulated Sugar – Sweetens the cake and helps create a tender crumb.
• Eggs – Bind the ingredients together and add structure.
• Vanilla Extract – Enhances the chocolate flavor with a warm, aromatic depth.
• All-Purpose Flour – The foundation of the cake, giving it structure without making it too dense.
• Cocoa Powder – Use high-quality unsweetened cocoa powder for the best chocolate intensity.
• Baking Powder – Lifts the cake slightly, ensuring it’s not overly heavy.
• Salt – Balances the sweetness and amplifies the chocolate flavor.
• Semi-Sweet Chocolate Chips – Melted into the batter for extra richness and folded in for melty pockets of chocolate.

How to Make DELICIOUS Chocolate Brownie Cake

Follow these step-by-step instructions for a foolproof Chocolate Brownie Cake every time:

1. Preheat and Prep – Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan and line the bottom with parchment paper for easy removal.
2. Melt Butter and Chocolate – In a microwave-safe bowl, melt the butter and half of the chocolate chips in 30-second intervals, stirring until smooth. Let it cool slightly.
3. Mix Wet Ingredients – In a large bowl, whisk together the sugar, eggs, and vanilla until well combined. Slowly pour in the melted chocolate mixture while whisking continuously.
4. Combine Dry Ingredients – In a separate bowl, sift together the flour, cocoa powder, baking powder, and salt to prevent lumps.
5. Fold Together – Gradually add the dry ingredients to the wet mixture, folding gently until just combined. Avoid overmixing to keep the cake tender. Fold in the remaining chocolate chips.
6. Bake – Pour the batter into the prepared pan and smooth the top. Bake for 30-35 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs (not wet batter).
7. Cool and Serve – Let the cake cool in the pan for 10 minutes before transferring it to a wire rack. Serve warm or at room temperature.

Pro Tips for the Best Results

Take your Chocolate Brownie Cake to the next level with these expert tips:

• Use Room Temperature Eggs – They incorporate more evenly into the batter, resulting in a smoother texture.
• Don’t Overbake – The cake should be slightly fudgy in the center. Overbaking can make it dry.
• Enhance with Espresso – Add a teaspoon of instant espresso powder to the dry ingredients to deepen the chocolate flavor without making it taste like coffee.
• Let It Rest – Allowing the cake to cool for at least 15 minutes before slicing ensures clean cuts and better texture.

Variations and Substitutions

This recipe is wonderfully adaptable. Here are some delicious ways to switch it up:

• Gluten-Free – Substitute the all-purpose flour with a 1:1 gluten-free baking blend.
• Dairy-Free – Use coconut oil or vegan butter and dairy-free chocolate chips.
• Nutty Twist – Fold in chopped walnuts, pecans, or almonds for added crunch.
• Mint Chocolate – Add 1/2 teaspoon of peppermint extract for a refreshing twist.
• Swirled Cheesecake – Drop spoonfuls of sweetened cream cheese batter onto the cake batter and swirl with a knife before baking.

What to Serve With It

This Chocolate Brownie Cake is divine on its own, but pairing it with these accompaniments takes it to another level:

• A scoop of vanilla bean ice cream for a classic hot-and-cold contrast.
• Fresh berries like raspberries or strawberries to cut through the richness.
• A drizzle of salted caramel or chocolate ganache for extra indulgence.
• A glass of cold milk, coffee, or a dessert wine like port for a sophisticated touch.

How to Store and Reheat

To keep your cake fresh and delicious:

• Room Temperature – Store in an airtight container for up to 3 days.
• Refrigerate – For longer storage, refrigerate for up to 5 days. Let it come to room temperature before serving.
• Freeze – Wrap individual slices in plastic wrap and freeze for up to 3 months. Thaw at room temperature or warm in the microwave for 20 seconds.
• Reheat – Warm slices in the microwave for 10-15 seconds or in a 300°F oven for 5 minutes to revive that freshly baked texture.

Frequently Asked Questions (FAQs)

Can I use dark chocolate instead of semi-sweet?
Absolutely! Dark chocolate will give the cake a deeper, less sweet flavor. Just ensure it’s chopped finely or use chips for even melting.

Why did my cake sink in the middle?
This usually happens if the cake is underbaked or if the oven temperature is too low. Use an oven thermometer to ensure accuracy and test for doneness with a toothpick.

Can I make this in a 9×13 pan?
Yes, but adjust the baking time to 25-30 minutes and keep an eye on it, as a thinner cake will bake faster.

How do I prevent the edges from overbrowning?
If your oven runs hot, tent the cake with aluminum foil halfway through baking to protect the edges.

Can I add frosting?
Of course! A simple chocolate buttercream or cream cheese frosting would be delightful, though the cake is plenty rich on its own.

Final Thoughts

There’s nothing quite like the joy of slicing into a homemade Chocolate Brownie Cake and seeing that perfect, fudgy interior. Whether you’re sharing it with loved ones or savoring it solo, this recipe is a celebration of chocolate in its most irresistible form. Don’t be surprised if it becomes your go-to dessert for every occasion—or no occasion at all. Happy baking!

DELICIOUS Chocolate Brownie Cake

• Author: Baking Enthusiast

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Description

A rich, fudgy chocolate brownie cake that combines the best of brownies and cake. Perfect for any occasion, this decadent dessert features a moist center with a slightly crisp top, loaded with chocolate flavor.

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Ingredients

Scale 1x2x3x

For the Crust:

• For the cake:
• 1 cup unsalted butter, melted
• 2 cups granulated sugar
• 4 large eggs
• 2 teaspoons vanilla extract
• 1 cup all-purpose flour
• 3/4 cup cocoa powder
• 1/2 teaspoon salt
• 1/2 teaspoon baking powder
• For the chocolate chips:
• 1 cup semi-sweet chocolate chips
• For garnish (optional):
• Powdered sugar
• Fresh berries

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Instructions

1. Prepare the Crust:

1. Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking pan and line it with parchment paper for easy removal.
2. In a large mixing bowl, combine the melted butter and sugar. Stir until well blended.
3. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
4. In a separate bowl, sift together the flour, cocoa powder, salt, and baking powder.
5. Gradually add the dry ingredients to the wet mixture, stirring until just combined. Avoid overmixing.
6. Fold in the chocolate chips, reserving a handful to sprinkle on top if desired.
7. Pour the batter into the prepared baking pan, spreading it evenly. Sprinkle the remaining chocolate chips on top.
8. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs (not wet batter).
9. Allow the brownie cake to cool in the pan for at least 15 minutes before slicing. Dust with powdered sugar and serve with fresh berries if desired.

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Notes

For an extra fudgy texture, reduce baking time by 2-3 minutes. Store leftovers in an airtight container at room temperature for up to 3 days or freeze for longer storage.

Lemon Tiramisu

If you love the creamy decadence of classic tiramisu but crave something brighter and more refreshing, this Lemon Tiramisu is about to become your new favorite dessert. Imagine layers of delicate ladyfingers soaked in a zesty lemon syrup, nestled between clouds of mascarpone cream infused with fresh lemon zest. It’s a dessert that balances richness and tanginess in every bite, perfect for spring gatherings, summer parties, or anytime you want a citrusy twist on an Italian classic.

Why You’ll Love This Recipe

There are countless reasons to adore this Lemon Tiramisu, but here are just a few that make it stand out:

• Bright and Refreshing Flavor: Unlike traditional tiramisu, which relies on coffee and cocoa, this version bursts with vibrant lemon flavor, making it ideal for warm-weather occasions.
• No-Bake Convenience: There’s no need to turn on the oven—just assemble, chill, and let the magic happen in the fridge.
• Impressive Yet Simple: With its elegant layers, this dessert looks like it came from a patisserie, but the process is straightforward and beginner-friendly.
• Versatile for Any Occasion: Serve it at brunch, as a dinner party finale, or even as a make-ahead treat for holidays.
• Crowd-Pleasing Appeal: The combination of creamy mascarpone and tangy lemon is universally loved, ensuring empty plates every time.

Ingredients Breakdown

Understanding the role of each ingredient helps ensure success when making this Lemon Tiramisu. Here’s what you’ll need and why:

• Ladyfingers (Savoiardi): These light, airy cookies absorb the lemon syrup beautifully without becoming soggy. Their delicate texture contrasts perfectly with the creamy layers.
• Lemons: Both zest and juice are essential. The zest infuses the mascarpone cream with aromatic citrus oils, while the juice creates the bright syrup for soaking the ladyfingers.
• Mascarpone Cheese: The star of the cream layer, mascarpone adds a luxurious, velvety richness that balances the tartness of the lemon.
• Heavy Cream: Whipped to soft peaks, it lightens the mascarpone mixture, creating a fluffy, mousse-like consistency.
• Eggs: Some traditional tiramisu recipes use raw eggs, but this version opts for a safer approach by gently heating the yolks with sugar for a silky custard base.
• Granulated Sugar: Sweetens the lemon syrup and mascarpone cream, ensuring a harmonious balance with the citrus.
• Vanilla Extract: A subtle warmth that enhances the overall flavor profile.

How to Make Lemon Tiramisu

Follow these steps to create a stunning Lemon Tiramisu that will have everyone asking for seconds:

Step 1: Prepare the Lemon Syrup

In a small saucepan, combine freshly squeezed lemon juice, water, and sugar. Heat gently until the sugar dissolves, then let it cool completely. This syrup will soak into the ladyfingers, infusing them with tangy sweetness.

Step 2: Make the Mascarpone Cream

Whisk egg yolks and sugar over a double boiler until pale and thickened. Remove from heat, then fold in mascarpone cheese, lemon zest, and vanilla extract. In a separate bowl, whip the heavy cream to soft peaks, then gently fold it into the mascarpone mixture for an airy, cloud-like texture.

Step 3: Assemble the Layers

Quickly dip each ladyfinger into the lemon syrup—just long enough to moisten but not soak—then arrange them in a single layer in your dish. Spread half the mascarpone cream over the ladyfingers, then repeat with another layer of dipped ladyfingers and the remaining cream.

Step 4: Chill and Set

Cover the tiramisu with plastic wrap and refrigerate for at least 6 hours, preferably overnight. This resting time allows the flavors to meld and the layers to set into a perfect, sliceable dessert.

Step 5: Garnish and Serve

Before serving, dust the top with powdered sugar or additional lemon zest for a fresh, elegant finish.

Pro Tips for the Best Results

• Use Fresh Lemons: Bottled lemon juice won’t deliver the same vibrant flavor. Freshly squeezed juice and zest make all the difference.
• Don’t Over-Soak the Ladyfingers: A quick dip is enough—they’ll continue absorbing moisture as the tiramisu chills.
• Chill Thoroughly: Patience is key. A longer chill time ensures clean slices and well-developed flavors.
• Whip Cream to Soft Peaks: Over-whipped cream can make the mascarpone layer dense. Stop when the cream holds gentle peaks.
• Use a Glass Dish: Show off those beautiful layers by serving in a clear trifle dish or rectangular baking pan.

Variations and Substitutions

This Lemon Tiramisu is wonderfully adaptable. Here are some creative twists to try:

• Berry Lemon Tiramisu: Add a layer of fresh raspberries or blueberries between the cream and ladyfingers for a fruity burst.
• Limoncello Infusion: For an adult version, add a splash of limoncello to the lemon syrup.
• Dairy-Free Option: Substitute mascarpone with coconut cream and use dairy-free ladyfingers for a vegan-friendly dessert.
• Lavender Lemon: Infuse the syrup with a teaspoon of culinary lavender for a floral note.
• Mini Individual Servings: Layer the ingredients in small jars or glasses for personalized portions.

What to Serve With It

Lemon Tiramisu is delightful on its own, but these pairings can elevate your dessert spread:

• Fresh Berries: A side of strawberries or blueberries complements the citrus notes.
• Sparkling Wine: A glass of Prosecco or Moscato enhances the dessert’s brightness.
• Mint Tea: Serve with a pot of herbal mint tea for a refreshing contrast.
• Vanilla Bean Ice Cream: For an indulgent twist, add a scoop alongside each slice.

How to Store and Reheat

Proper storage keeps your Lemon Tiramisu tasting fresh:

• Refrigeration: Store covered in the fridge for up to 3 days. The flavors deepen over time.
• Freezing: While possible, freezing may alter the texture. If needed, freeze individual portions in airtight containers for up to 1 month.
• Reheating: This dessert is best served cold. If frozen, thaw overnight in the refrigerator before serving.

Frequently Asked Questions (FAQs)

Can I make Lemon Tiramisu ahead of time?

Absolutely! In fact, it tastes even better after a full day in the fridge, making it perfect for entertaining.

What can I use instead of ladyfingers?

If you can’t find ladyfingers, sponge cake or pound cake cut into strips works as a substitute, though the texture will be slightly different.

Is there a way to reduce the sugar?

Yes, you can decrease the sugar in the syrup by a few tablespoons, but keep in mind it helps balance the tartness of the lemon.

Can I use bottled lemon juice?

Fresh lemon juice is highly recommended for the best flavor, but in a pinch, bottled juice can be used.

How do I prevent the tiramisu from becoming watery?

Ensure your mascarpone is well-drained and avoid over-soaking the ladyfingers. Chilling thoroughly also helps stabilize the layers.

Final Thoughts

Lemon Tiramisu is more than just a dessert—it’s a celebration of bright, sunny flavors wrapped in creamy indulgence. Whether you’re serving it at a summer barbecue, a bridal shower, or simply treating yourself after a long week, this recipe is guaranteed to impress. The best part? It’s as fun to make as it is to eat. So grab those lemons, whip up that mascarpone cream, and get ready to fall in love with every citrusy, velvety bite. Happy baking—or rather, happy no-baking!

Lemon Tiramisu

• Author: Chef Maria Rossi

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Description

A refreshing twist on the classic Italian dessert, this Lemon Tiramisu combines zesty lemon flavors with creamy mascarpone for a light and delightful treat.

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Ingredients

Scale 1x2x3x

For the Crust:

• For the lemon syrup:
• 1 cup water
• 1 cup granulated sugar
• Zest of 2 lemons
• 1/2 cup fresh lemon juice
• For the mascarpone cream:
• 16 oz mascarpone cheese
• 1 cup heavy cream
• 1/2 cup powdered sugar
• 1 tsp vanilla extract
• For assembly:
• 24 ladyfinger cookies
• Additional lemon zest for garnish

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Instructions

1. Prepare the Crust:

1. 1. Prepare the lemon syrup: In a small saucepan, combine water, sugar, and lemon zest. Bring to a boil, stirring until sugar dissolves. Remove from heat and stir in lemon juice. Let cool completely.
2. 2. Make the mascarpone cream: In a large bowl, beat mascarpone until smooth. In another bowl, whip heavy cream with powdered sugar and vanilla until stiff peaks form. Gently fold whipped cream into mascarpone until fully combined.
3. 3. Assemble the tiramisu: Quickly dip each ladyfinger into the cooled lemon syrup (do not soak). Arrange a layer in the bottom of an 8×8 inch dish. Spread half the mascarpone cream over the ladyfingers. Repeat with another layer of dipped ladyfingers and remaining cream.
4. 4. Cover and refrigerate for at least 4 hours, preferably overnight. Before serving, garnish with additional lemon zest.

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Notes

For best results, use fresh lemon juice rather than bottled. The dessert can be made up to 2 days in advance. If you prefer a stronger lemon flavor, add an extra tablespoon of lemon zest to the syrup.