Spoon the yoghurt into a sieve lined with muslin or a new dish cloth and place over a bowl. Cover and refrigerate for 2 hours or until thick. Meanwhile, dissolve the coffee powder in water and cool. Spoon the thick yoghurt into a clean bowl, discarding the drained liquid. Swirl through the coffee and 1 tablespoon sugar.
Place toasted waffles onto a board. Spread a tablespoon of coffee labne onto each, leaving 1/2 cm border around all edges. Top four of the waffles with a few Perfection Strawberries and Perfection Blueberries. Sandwich together with remaining waffles and coffee labne side down. Place in a shallow dish in a single layer.
Combine remaining caster sugar, strawberries, blueberries in a bowl. Toss gently to combine. Cover and set aside.
Whisk eggs, milk and cream in a jug. Pour egg mixture over waffle sandwiches. Stand 3 minutes. Carefully turn and stand waffles a further 3 minutes.
Melt half the butter in a large non-stick frying pan over medium heat. Cook 2 waffle sandwiches, for 3 minutes each side or until golden. Keep warm. Repeat with remaining butter and waffle sandwiches. Place waffle French toasts onto serving plates. Top with a dollop of remaining espresso labne and spoon over Perfection berries and juices.