Place the egg whites in a large mixing bowl and let them sit at room temperature for 30 minutes.

Line a greased 15x10x1-inch baking pan with parchment paper, grease the paper, and set aside.

Preheat your oven to 375°F (190°C).

In a large bowl, beat the egg yolks on high speed for about 5 minutes until thick and lemon-colored. Gradually mix in 1/3 cup of sugar.

Sift together flour, baking cocoa, baking powder, and salt twice; then gradually incorporate into the yolk mixture.

In another bowl, beat the egg whites on medium speed until soft peaks form. Gradually add the remaining sugar and switch to high speed until stiff peaks form.

Gently fold the whipped egg whites into the batter until just combined, then spread this batter evenly in the prepared pan.

Place the pan in the preheated oven and bake for 10-12 minutes, or until the cake springs back when lightly touched.

Let it cool for 5 minutes, then invert it onto a towel dusted with cocoa powder, carefully peeling away the parchment. Roll the cake gently in the towel (jelly-roll style) starting at a short side and let it cool completely on a wire rack.

Beat the heavy cream until soft peaks form, then add sugar and almond extract until stiff peaks form.

Unroll your cooled cake, spread the filling evenly, and roll it up again.

Cream the softened butter and confectioners' sugar until light and fluffy. Beat in the melted chocolate, milk, and vanilla until smooth.

Frost the cake to create a bark-like texture. Dust with extra confectioners' sugar if desired and add the sugared cranberries and rosemary sprigs for decoration.