Preheat oven to 250 degrees F.

Line a baking sheet with unbleached parchment paper. Draw a 10 inch circle on parchment.

In a large bowl, combine egg whites and cream of tartar. Beat at medium-high speed with an electric mixer until foamy. Gradually beat in 3/4 of the erythritol, 1 Tbsp at a time. Fold in lemon juice and vanilla extract.

In a small bowl, combine cocoa and arrowroot; sift.

Gently fold cocoa mixture into egg white mixture.

Spoon mixture onto circle drawn on parchment paper.

Bake for 1-1.5 hours - meringue should be barely golden. Turn oven off.

Prepare chambord cream. In a medium bowl, beat cream at medium speed with an electric mixer until slightly thickened. Gradually add remaining erythritol, beating until stiff peaks form. Stir in Chambord.

Cover and chill.

Spread the Chambord Cream over center of meringue. Top with fruit. Serve immediately.