1. Beat egg whites into a meringue, adding ¼ cup of icing sugar.
2. In another bowl, blanch the egg yolks with ¼ cup of icing sugar.
3. Whip the 35% cream into stiff peaks, together with vanilla extract and ¼ cup of icing sugar.
4. Mix the Labneh cheese and cocoa until well combined. Then carefully combine the ingredients in all three bowls with the egg whites. Pour into glasses and let set in the refrigerator for 5 hours before savouring with dessert lovers!
