Meringue:

1. Preheat the oven to 100°C (90°C fan). Line a baking tray with parchment paper.
2. In a clean bowl, whisk the egg whites on medium-low until frothy.
3. Add the cream of tartar and whisk until soft peaks form.
4. Gradually add the sugar, 1 tablespoon at a time, whisking on high until the mixture is glossy.
5. Gently fold in the vanilla extract and ground mastic.
6. Shape the meringue into a disc on the prepared tray.
7. Bake at 100°C for 1 hour.
8. Reduce the temperature to 75°C and bake for another hour.
9. Lower to 50°C and bake for 30 minutes.
10. Turn off the oven and let the meringue cool inside with the door slightly open.
11. Once cool, store in an airtight container for up to 4 days.

Labneh Cream:

1. Whip the cream on medium-high until fluffy.
2. In a separate bowl, whisk the labneh with powdered sugar, then gently fold it into the whipped cream.
3. Refrigerate until ready to use.

1. lace the meringue on a serving plate.
2. Swirl the labneh cream on top.
3. Add the mulberries, cherries, pomegranate seeds, thyme leaves, and chopped pistachios.
4. Drizzle with honey and serve immediately.

Notes:

• For an extra floral touch, add a few edible rose petals.
• You can substitute mulberries with raspberries or blackberries if unavailable.