In a mixer?s bowl add the egg whites, the sugar, the vanilla and beat well for 3-4 minutes, until there is a stiff meringue and the sugar is completely dissolved.
Transfer to a bowl.
In the same mixer add the egg yolks, the cocoa powder, the cream cheese and beat with the whisk attachment at high speed, for 3-4 minutes, until the mixture turns into a thick cream.
Add 1/3 of the meringue into the mixer?s bowl and mix well until the ingredients are homogenized.
Then, add the remaining meringue and mix softly with a silicone spatula so that the meringue does not lose its volume.
Line a 10x30 cm loaf tin with plastic wrap and add the mixture in. Cover with plastic wrap and put it in the freezer for 3-4 hours.
Serve with fresh berries, the melted chocolates, and mint leaves.