In a large mixing bowl, whisk together 4 whole eggs, 2 egg yolks, and 1 cup of sugar for about 5 minutes, until the mixture becomes pale and frothy. Gradually add in 2 tablespoons of food coloring while whisking. Sift in 1 cup of Type 00 flour and 1/3 cup of unsweetened cocoa powder, folding gently to maintain the airiness of the batter.

Preheat your oven to 374°F (190°C). Prepare a 12×16 inch baking pan by greasing it with butter and lining it with parchment paper. Pour the batter into the pan, spreading it evenly. Bake for 20 minutes, until the sponge is set and springs back when lightly touched. Once baked, allow it to cool for a few minutes in the pan, then carefully transfer it onto a cooling rack with the parchment still attached.

While the sponge cools, prepare the filling. In a mixing bowl, beat together 8 ounces of cream cheese, 1/4 cup of wildflower honey, and 1/2 cup of heavy cream until the mixture is smooth and creamy. This should take about 3-4 minutes on medium speed.

Once the sponge is completely cool, use a serrated knife to trim the edges for a neat finish. Spread an even layer of the cream cheese filling over the sponge, leaving a slight border. Carefully roll the sponge tightly from one end, using the parchment paper to guide you. Wrap it tightly in the parchment and refrigerate for at least 2 hours to firm up.

After chilling, remove the rolled Yule log from the refrigerator. In a separate bowl, beat together 1/2 cup of butter and 2 cups of powdered sugar until creamy, then mix in 2 tablespoons of Sambuca. Use a spatula to coat the log with the frosting, creating a textured bark-like appearance. Garnish with fresh raspberries, a dusting of powdered sugar, and optional star anise.