Method

• 1.
  Lightly grease a 2L (8 cup) capacity terrine mould. Place sugar and 1/2 cup (125ml) cold water in a saucepan over medium heat, stirring until sugar dissolves.
• 2.
  Bring to a gentle simmer, then cook, without stirring, for 5 minutes or until thickened.
• 3.
  Meanwhile, whisk eggwhites in a stand mixer until soft peaks form. Whisking constantly, slowly add hot sugar syrup in a thin steady stream. Whisk for a further 7 minutes or until thick, glossy and mixture is completely cooled.

• 4.
  Carefully fold cream, lime zest and juice, pawpaw, ginger, pineapple and pistachios through eggwhite mixture.
• 5.
  Spoon mixture into prepared terrine mould and tap terrine on work surface to remove any air bubbles. Cover with plastic wrap and freeze overnight.
• 6.
  Serve scooped into ice cream cones.