Step 1: Preheat the oven

Preheat your oven to 150°C (300°F) and line two baking trays with parchment paper. Draw two 8-inch circles on the parchment as a guide for the meringue layers.

Step 2: Whisk the egg whites

In a clean, dry bowl, whisk the egg whites until they form stiff peaks. Gradually add the caster sugar, one spoonful at a time, whisking well after each addition until the mixture is glossy and holds stiff peaks.

Step 3: Fold in the hazelnuts

Gently fold in the ground hazelnuts, white wine vinegar, and cornflour using a spatula. Take care not to deflate the meringue mixture.

Step 4: Shape the meringue layers

Divide the meringue mixture evenly between the two prepared baking trays. Spread the mixture within the drawn circles to form two even layers.

Step 5: Bake the meringue

Bake in the preheated oven for 1 hour, then turn off the oven and leave the meringues inside to cool completely. This helps them dry out and stay crisp.

Step 6: Assemble the meringue

Once the meringue layers are cool, place one layer on a serving plate. Spread half of the whipped cream over it, then top with the second meringue layer. Spread the remaining cream on top.

Step 7: Garnish and serve

Decorate with chopped hazelnuts, chocolate shavings, or fresh berries. Serve immediately or chill for up to 2 hours before serving.