RUSSIAN PASHKA

Beat 250 gm of softened cream cheese with 250 gm   ricotta and 220gm of castor sugar . Until smooth .
Add 250 gm of sour cream , 1 tsp of vanilla extract , finely grated rind of 1 lemon and the grated rind of 1 orange .
Stir through 80gm of mixed fruit .
Line a wire conical sieve with muslin.
Spoon cream cheese mixture into the serve .
Cover , place over a bowl and refrigerate overnight .
Invert the pashka onto a serving plate , remove muslinand decorate with 40 gm  flaked almonds .
This will keep well in the refrigerator, but is not suitable Reese .