1.Make strawberry compote. Stir sugar and the water in a small saucepan over low heat, without boiling, until sugar dissolves. Bring to the boil; boil, without stirring, for 2 minutes or until thickened slightly. Add strawberries; cook over low heat for 2 minutes or until just warmed through. Transfer to a medium heatproof bowl; cool completely.
2.Process peanuts, cornflour and icing sugar until coarsely chopped.
3.Preheat oven to 150°C/300°F.
4.Grease a large oven tray. Mark an 18cm x 30cm (7¼-inch x 12-inch) rectangle on a piece of baking paper; turn paper, marked-side down, onto tray.
5.Beat egg whites in a large bowl with an electric mixer until soft peaks form; gradually add caster sugar, 1 tablespoon at a time, beating until dissolved after each addition. Fold in salt, extra cornflour and vinegar. Spread meringue mixture just inside marked rectangle on tray, swirling the meringue as you spread. Scatter peanut mixture over meringue.
6.Reduce oven to 120°C/250°F; bake pavlova for 45 minutes or until dry to the touch. Turn oven off; cool in oven with door ajar, for at least 2 hours.
7.Beat cream in a small bowl with an electric mixer until soft peaks form.
8.Spoon cream over pavlova; top with strawberry compote. Serve immediately.