Boil sugar and water until it reaches 119 degrees. Mix with the egg yolks. Add the coulis and mix well.Whip the cream and fold into the mixture. Freeze well. 
Meringue: 
Mix the egg whites and sugar until stiff and shiny. Pipe into your desired shape and bake in a preheated oven at 100 degrees for 2 hours.  
Chocolate Tuille: 
Mix all ingredients until well combined and bake on a tray in a preheated oven at 170 degrees for 8-10 mins. The mixture can be shaped when still hot from the oven- to get a curved shape roll it around a rolling pin and leave to cool.  
Chocolate Marquise:
 Whisk cream to ribbon and put in fridge, soak gelatine,melt Chocolate, mix sugar with a little water, bring to 121 degrees, whisk eggs and pour in sugar, which full speed for 10 mins, heat milk, stock, syrup, add soaked gelatine and pass on melted chocolate and cocoa powder, whick until smooth, fold eggs in to chocolate then fold in cream. 
Marquise Glaze:
Bring everything to boil, add soaked gelatine, pass, chill, remove film that forms on top when chilled 
Marquise Base:
Melt chocolate, add to praline, fold in feuillatine, roll on to parchment