Step 1

Preheat oven to 100C/210F.

Step 2

Place egg whites into a stand mixer and whisk on high until they are foamy.

Step 3

Turn the mixer off and add the cream of tartar. Turn the mixer on low to medium speed and begin adding the Powdered Erythritol, 1 tablespoon at a time.

Step 4

When all the Powdered Erythritol is mixed in, turn the mixer to high and whisk until the egg whites have stiff peaks.

Step 5

Gently spoon the meringue onto a lined cookie sheet and smooth into an 8-10in diameter circle. Leaving ridges will give a great crunchy outside.

Step 6

Bake in the oven for 1 1/2 hours. Then turn the oven off and leave the pavlova to dry out for another hour.

Step 7

Remove the pavlova from the oven and cool for an hour.

Step 8

Whisk the heavy cream, vanilla and Granulated Erythritol in a stand mixer until at the firm peak stage.

Step 9

Spread the cream over the cooled pavlova and sprinkle over the toasted coconut.