Preheat the oven to 160°C, 320°F

Line a Swiss roll tin or low sided baking tray with baking paper, leaving enough to hand over the top and bottom edges.

Whisk the egg yolks with the honey and vanilla until pale and creamy.

Wash the beaters and in a separate bowl beat the egg whites until they form stiff peaks, this will take around 5 minutes.

Fold the cacao powder and cinnamon powder into the egg yolk mixture, then fold the egg whites in.

Pour into your lined tin and bake for 20 minutes.

Once cooked remove from the oven and cover with a sheet of baking powder followed by a damp tea towel, leave to cool.

To make the filling: pop all of the filling ingredients into a food processor and whizz until a thick smooth puree has formed. Set to one side.

To assemble your roll: Once the sponge is completely cool cover the top with a chopping board and flip. Peel off the under layer of paper.

Cover the entire piece of sponge with a nice thick layer of filling working to the edges.

To roll your log simply use the baking paper and tea towel to gently coax the sponge into a roll, short end to short end. Once rolled trim top and bottom to neaten if needed.

Dust your roll with the cacao spice mix and top with a sprig of holly!