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Fruity pavlova

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Preheat the oven to 180ºC. Draw two circles, one with a 25cm diameter and one with a 28cm diameter, on separate sheets of silicone paper.
To make the pavlova, whisk the egg whites in a large bowl until stiff. Gradually whisk in the sugar, a teaspoon at a time.
Mix in the vinegar, cream of tartar and corn flour into the egg whites & sugar mixture with 150g of the hazelnuts.
Divide the mixture in half and spread it onto the two silicone paper circles, each on a baking sheet. Sprinkle the remaining hazelnuts over the top of the smaller circle.
Place the pavlovas in the oven and immediately reduce the oven to 150°c. Bake the pavlovas for 50 minutes, turn the oven off and leave them to rest in the oven for another hour. Remove and cool.
To make the Chantilly Cream, whisk the chilled double cream with the vanilla sugar and continue to whip until the cream remains in the coils of the whisk.
When the pavlovas are cool, sandwich them together with Chantilly Cream. Garnish with raspberries.
Just before serving, dust with icing sugar.