Mascarpone Log: A Delightful and Creamy Dessert with a Symphony of Scents

In a large mixing bowl, beat the mascarpone cheese with the heavy cream and powdered sugar until smooth and creamy. You can use a hand mixer or a stand mixer for best results.
Add the vanilla extract, orange zest, lemon zest, Grand Marnier (if using), and honey. Continue to beat until everything is fully incorporated and the mixture is thick and smooth.
Shape the Log:

Lay a piece of plastic wrap or parchment paper on a flat surface.
Spoon the mascarpone mixture onto the paper and shape it into a log-like form. You can roll it into a rough cylinder shape, about 6-8 inches long, and then wrap it tightly in the plastic wrap or parchment.
Refrigerate the log for at least 2-3 hours, or preferably overnight, to let it firm up and allow the flavors to meld together.
Finish the Dish:

Once the mascarpone log has chilled, carefully unwrap it from the plastic wrap and transfer it to a serving platter.
Gently roll the log in chopped pistachios or almonds, pressing lightly to make sure the nuts stick to the surface. If desired, sprinkle a pinch of ground cinnamon on top for a warm, spicy note.
Serve:

Garnish with fresh mint leaves and a drizzle of honey or additional zest for an extra touch of elegance.
Slice the log into thick slices and serve chilled.
Serving and Storage Tips: