Start by dicing up the strawberries into small pieces. If you prefer large pieces, make them large

Then whip the egg whites till frothy and add in the cream of tartar

Once the eggs are nearing soft peaks add in half the vanilla extract and all the Erythritol and whip to soft peaks

Then transfer the egg whites onto a silpat or use parchment paper and bake at 120 C for 30-35 minutes till cooked through.

Allow the meringue to cool for 15 minutes before removing from the parchment paper

In a bowl add the heavy cream, stevia and the remaining vanilla extract and whip to soft peaks and let it chill in the fridge

After chilling fold the strawberries into the cream and then break the meringue and add it to the cream as well.

Transfer to individual serving bowls and garnish with half a strawberry.