Preheat oven to 300°F (150°C). Trace four, 6 1/2-inch circles on 2 pieces of parchment paper. Turn paper over and place onto 2 baking sheets.

Beat egg whites in a large, clean bowl with a balloon whisk attachment using an electric mixer until soft peaks form. Add granulated sugar, a couple of tablespoon at a time, until all the sugar is added. Beat 3 minutes or until mixture is shiny and stiff. Add cornstarch, vinegar & salt & beat for 1 minute or until well combined. 

Bake for about 30 minutes or until lightly browned & set. Cool on baking sheets for 5 minutes before carefully removing to a wire rack to cool completely – I run an offset spatula under each meringue disc to ensure they remove easily. Cool completely before assembling. 

Meanwhile, beat cream & brown sugar in a large bowl until whipped and soft peaks form. 

To assemble: Place a meringue disc on a serving plate or stand. Spread with some melted chocolate. Then spread with whipped cream. Top with a quarter of the strawberries – spread out to cover the cream in a single layer. Repeat layering with the meringue disc, chocolate, cream & strawberries, piling remaining strawberries on top & drizzling with chocolate if desired. Tent with foil & chill for 8 hours or overnight

*Take whole hazelnuts (preferably ones that have been roasted & had the skins rubbed off them) & place in a food processor bowl; process until fine meal - like the consistency of wet sand. 

** Place in a microwave-safe bowl & melt, uncovered, on 30 second increments until chocolate is almost melted then stir until completely melted. Let cool for a few minutes so chocolate doesn’t melt the whipped cream.