Place the frozen raspberries and the icing sugar in a small saucepan.
Stir continuously, until the mixture begins to simmer.
Once thick, strain through a sieve.
Place in a container or jug and refrigerate until ready to serve.
Place the raspberry jam in the microwave until warm and strain through a sieve.
Refrigerate for 15 minutes.
Meanwhile, whisk the cream and icing sugar in a bowl until hard peaks form.
Fold in the jam until a slight marble effect can be seen throughout the cream.
Place one meringue disc onto a serving plate.
Spoon one third of the cream onto the first disc and spread out till the edges.
Drizzle about 1/5 of the raspberry coulis over the cream.
Place the second meringue disc onto the cream and repeat the two steps above.
Place the third meringue disc on the cream, followed by the remaining third of the cream to top the pavlova.
Scatter the fruit across the top of the pavlova and drizzle the remaining raspberry coulis over the top.
Lightly dust with icing sugar.