STRAWBERRY & HAZELNUT MERINGUE CAKE

100g blanched hazelnuts • Sunflower oil, for greasing • 150g caster sugar, plus an extra 2 tbsp • 3 British Blacktail Free Range Large Egg whites • Pinch salt • ½ tsp white wine vinegar • 170ml tub double cream • ½ tsp vanilla bean paste • 170g Greek-style natural yogurt • 400g pack Waitrose & Partners Strawberries, hulled and sliced