Combine figs, mixed peel and cherries and use a large knife to dice the fruit very finely.
In a large bowl combine ricotta cheese with cream. Add the fruit and icing sugar and mix until well combined. Set aside.
Use a large serrated knife to cut the sponge into evenly sized slices.
Arrange the slices of cake on your bench and brush each piece with a little of the orange liqueur.
Top a piece of cake with a spoonful of the ricotta and fruit mix. Layer with another slice of cake, more ricotta and finally a piece of sponge cake.
When you have all of your cake sandwiches assembled, whip 150ml cream to stiff peak stage and place a dollop on each cake.
Sprinkle with grated chocolate and chill in the fridge unti you are ready for your party.
Serve with a glass of champagne or with a good strong cup of tea.
My favourite sponge cake recipe is a classic Australian country cook’s standby, the lamington.
CWA Lamington Sponge (from The CWA Cook Book: Seventy years in the Kitchen)
Cream 140g butter and 140g (⅔ cup) sugar in a bowl.
Add 2 beaten eggs with 4 tablespoons of milk and a few drops of vanilla essence.
Finally, stir in 270g (1 ¾ cups) sifted self raising flour.
Grease a rectangular cake tin and pour the mixture into it.
Bake in a 180ºC oven for 30 minutes.
Turn out onto a wire rack to cool.