2¼ cups caster sugar
5 large eggwhites
1/8 tsp fine salt
¼ tsp cream of tartar
1 litre vanilla-bean ice-cream
Place raspberries and 3/4 cup sugar in a saucepan over high heat and stir until sugar dissolves. Reduce to a simmer and cook for 10 minutes, until sauce thickens. Let cool and strain through a fine sieve.
Preheat oven to 150°C. Place eggwhites and remaining sugar in a heatproof bowl over a pot of simmering water. Stir for 2-3 minutes, until sugar dissolves and mixture is warm. Remove from heat; place in the bowl of an electric mixer. Add salt and cream of tartar, and mix on high speed for 8 minutes, or until mixture is glossy and stiff peaks form. Divide mixture in half and spoon onto 2 baking trays lined with baking paper. Spread mixture into 2 x 25cm rounds. Drizzle 3 tablespoons raspberry coulis over each pavlova and swirl into pavlova with a skewer. Place pavlovas in the oven, then reduce temperature to 120°C. Cook for 2 hours, or until crisp.
Let cool completely on trays. Place one pavlova on a serving plate, top with ice-cream, drizzle with remaining coulis, top with second pavlova, and gently press down. Freeze for 15-20 minutes, or until just firm. Slice and serve.