Step 1

Line a 2-litre bowl with an unused damp Chux or muslin cloth.

Step 2

Combine the crystallised ginger, mixed peel, and dried currants, figs and pear in a bowl with the amaretto. Stand for at least 15 minutes to soak the fruit.

Step 3

In a separate bowl, cream the butter and caster sugar with an electric mixer until pale and thick. Add the egg yolks one at a time and beat in well. Add the ricotta and lemon and orange zests, then beat to combine. Using a wooden spoon, fold in the soaked fruit, lemon juice and toasted almonds, then fold in the sour cream.

Step 4

Spoon the mixture into the lined bowl and fold any overhanging cloth over the top. Cover and refrigerate for 8 hours or overnight.

Step 5

Turn out and serve with extra dried fruit.