Preheat oven to 150°C and line 2 baking trays with parchment paper.

Using an electric mixer, beat egg-whites until soft peaks form.

Gradually add the sugar, beating well until the mixture is glossy and the sugar has dissolved.

Add the cornflour, vinegar and cocoa powder and fold through.

Spoon mixture into 2 18-20cm circles. Using a palette knife, shape into a circle with high sides.

Place in the oven, reduce the heat to 120°C and cook for 45 minutes.

Then turn the oven off and allow the meringues to completely cool in the oven (at least an hour).

Using an electric mixer, beat cream until soft peaks form.

Gently transfer first layer of pavlova to a cake stand. Spread half the cream over the top, followed by half of the Nutella (microwave it for 10 seconds to help make runny).

Chop half of the strawberries into a rough dice and sprinkle on top.

Carefully put on the second layer of pavlova and repeat the cream and Nutella process. Garnish the top with halved strawberries.

To serve, a dusting of icing sugar.