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1
Combine sugar and 2 1/2 cups water in a medium saucepan. Stir over medium heat, without boiling, until sugar has dissolved. Bring to a boil. Boil, without stirring, for 1 min. Remove from heat and let cool to room temperature. Combine syrup with 3/4 cup lime juice. Refrigerate for 2 hours, or until cold. Reserve 1 cup lime syrup for mojito fruit salad.
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2
To make sorbet, churn remaining cold lime syrup in an ice cream machine, following the manufacturer's instructions, until firm, adding egg white once mixture starts to form ice crystals. (Alternatively, pour mixture into a shallow, freezer-proof container and freeze until just set. Process until roughly chopped, add egg white and process until combined. Freeze mixture until partially frozen.)
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3
Line base and 2 long sides of a 10x4 inch loaf pan with parchment paper, extending paper 2 inches above sides. Spread sorbet into pan and smooth top. Cover and freeze for 1 hour, or until firm.
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4
Meanwhile, to make the lime ice cream, whip lime zest, remaining lime juice, heavy cream and powdered sugar to soft peaks. Beat in mascarpone and yogurt until just combined. Spread over sorbet and smooth top. Cover and freeze for 6 hours or overnight, until firm.
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5
To make the mojito fruit salad, combine pineapple and passionfruit pulp in a large, heatproof bowl. Combine reserved syrup and rum in a small saucepan and bring to a boil. Pour over fruit then let cool.
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6
Mash lime wedges and sugar in a bowl to extract juice. Add mixture (including wedges) and mint to pineapple mixture and toss gently.
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7
To serve, rub the outside of loaf pan with a warm, damp cloth. Invert onto a cold serving plate and discard paper. Cut into thick slices. Serve with mojito fruit salad.
