• Cut a piece of baking paper to the size of a grill pan.
• Draw a 15cm circle on paper.
• Flip paper, ink side down, onto grill pan.
• Set aside.

To make Pavlova:

• In a medium metal bowl, beat egg whites with a blender on high.
• Add cream of tartar, then add erythritol, 1 tablespoon at a time, until stiff peaks form.
• Add orange juice and vanilla and blend.
• Preheat air fryer at 110°C for 5 minutes.
• Spoon or pipe egg whites over parchment paper circle, creating higher edges around perimeter, like a pie crust.
• There should be a divot in the centre.
• Add grill pan to air fryer and cook for 60 minutes.
• Turn off heat, and let pavlova sit in air fryer for an additional 30 minutes.
• Remove grill pan from air fryer and gently peel off baking paper from bottom of pavlova.
• Transfer to a large plate.

To make Topping:

• In a small bowl, whisk together whipping cream, orange juice, orange zest and erythritol until creamy.
• Fill pavlova with whipped cream and top with raspberries.
• Serve.