For the coulis, place sugar and water in a small saucepan. Heat until the sugar has dissolved. Remove from heat, add raspberries and using a stick blender, puree until smooth. Refrigerate until required.
Pre-heat oven to 100°C (80°C fan-forced). Line 2 oven trays with baking paper.
Place egg whites and cream of tartar into the bowl of an electric mixer. Beat until firm peaks form. Gradually add the sugar until it is well incorporated and the mixture is thick and glossy. Fold in the corn flour.
Using 1 tablespoon of the raspberry coulis, gently fold this through the meringue mixture to create swirls, do not overmix.
Spoon mixture onto baking trays, shaping into approx. 8cm rounds. Bake for 1 hour, then turn the oven off and allow meringues to cool in the oven.
For serving, arrange meringues on a platter with fruits, nuts, remaining coulis and cream, allowing guests to serve themselves.