Belt up 150g (1.5 cups) of hazelnuts in a food processor, then roast in oven on a large flat tray.
Prepare 2 flat "pizza" trays by covering in alfoil on which a very thin coating of oil has been brushed. Alternatively line 2 x 25cm round cake pans with oiled alfoil.
Beat four egg whites until stiff. Steadily pour in 1 cup of castor sugar while beater is still going. Beat until sugar is disolved.
Fold in the roasted hazelnuts, then spread meringue onto the prepared trays. Bake at 160 degress for about an hour. Swap around in oven at half time.
When meringues are cool, spread one with whipped cream, then cover with a good 300g of raspberries. Add a bit more cream for glue, then place the second meringue on top. Dust this top meringue with icing sugar for a decorative effect.
Make a raspberry coulis with another 300g of raspberries, by placing in a saucepan over a low heat, add 2 tablespoons of sugar, and enough water to make all fluid. Mash the raspberries well, and taste test. Only heat enough to dissolve the sugar, do not cook.
Serve with coulis. Doesn't really need extra cream or icecream.