Preheat oven 160C. Whisk egg whites until soft peaks, gradually add the caster sugar and whisk until thick and glossy. Fold in vinegar, cornflour and vanilla. Spoon mixture onto a 34cm x 25cm baking tray lined with baking paper and spread to make an even layer. Bake for 20 mins. Turn out onto a wire rack lined with non stick paper and allow to cool 2 to 3 mins. Dust with icing sugar.

In a bowl, mix the cream with mint leaves and vanilla, and spread on top of the meringue. Sprinkle the hazelnuts on top of the cream. Roll and slice into pieces. Dust with a little more icing sugar.