Preheat the oven to 350 degrees Fahrenheit. Line a baking sheet with parchment paper.

In a large bowl of an electric mixer fitted with the whisk attachment, beat the egg whites on medium speed until satiny peaks form. Add the granulated sugar, 1/4 cup at a time, and continue beating until the meringue becomes stiff and very shiny. Using a spatula, fold in the hazelnuts, cinnamon, and balsamic vinegar.

Spoon the meringue onto the prepared baking sheet, forming a 10-inch circle that is about two inches thick. Place in the oven, and immediately turn the temperature down to 300 degrees Fahrenheit. Bake for about one hour and 15 minutes, until the meringue looks and feels dry. Let cool in a dry place overnight.

Invert the pavlova onto a serving dish, peel away the parchment, and flip over onto the dish. Combine the cream and brown sugar in a large bowl of an electric mixer fitted with the whisk attachment. Whisk on medium speed until soft peaks form. Spoon the whipped cream into the center of the pavlova, leaving a one-inch border. Sprinkle the raspberries over the whipped cream and serve.