Toast hazelnuts on oven tray in moderate oven for about 5 minutes; cool.

Beat egg whites in small bowl with electric mixer until soft peaks form. Gradually add sugar, beating well after each addition; beat until sugar is dissolved. Fold in vanilla, vinegar and blitzed hazelnuts. Spread into 2 x 23cm circles on 2 oven trays covered with non-stick baking paper, bake in moderate oven 25 minutes or until firm; cool.

Melt butter and chocolate in a bowl over hot water (or microwave on HIGH for 2 minutes), spread evenly over meringue layers. Spread with half the Cream. Top with other meringue layer, chocolate side down. Spread top and side of cake with remaining Cream, decorate with strawberries and extra whipped cream if desired.

Have cream cheese and butter at room temperature. Beat cream cheese, butter and sugar in small bowl with electric mixer until light and fluffy, add Kahula and cream, beat until combined.