• Cut a piece of baking paper to 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 an immersion blender on high.
• Add cream of tartar, then add erythritol, 1 tablespoon at a time, and blend until stiff peaks form.
• Fold in cocoa powder and espresso powder.
• Blend in apple cider vinegar and vanilla.
• Preheat air fryer at 110°C for 5 minutes.
• Spoon or pipe egg whites over baking 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 stay 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:

• Whisk together whipping cream and erythritol in a small bowl.
• Fold in sour cream and espresso powder.
• Fill pavlova with whipped cream.
• Using a vegetable peeler, shave chocolate into curls over pavlova and serve.