Preheat your oven to 374°F (190°C). In a large mixing bowl, whisk together the eggs, egg yolks, and sugar until pale and frothy, about 5 minutes. Stir in vanilla bean seeds and add food coloring.

Sift the Type 00 flour and cocoa powder together, then fold these dry ingredients into the egg mixture gently.

Spread the batter evenly onto a buttered, parchment-lined baking sheet. Bake for about 20 minutes.

Transfer the baked sponge onto a parchment paper sheet, cover with plastic wrap, and let cool completely.

Combine cream cheese, honey, and heavy cream in a bowl and mix until smooth and fluffy, about 3 minutes.

Trim the cooled sponge, spread the filling evenly, then roll the sponge tightly into a log shape. Wrap it in plastic wrap and refrigerate for at least 2 hours.

Beat cold butter with powdered sugar and Sambuca until fluffy. Frost the chilled Yule Log and pipe textures for decoration.

Slice the Yule Log diagonally and garnish with raspberries, powdered sugar, and star anise before serving.