Line the bottom and sides of a 10-inch diameter cake mould with thin slices of sponge cake. Dissolve the sugar in a small amount of water on a low heat. Sieve the Ricotta and mix it with the sugar. Cut the chocolate into small chunks and dice half of the candied fruit. Add them to the Ricotta together with the vanilla, cinnamon, liqueur and pistachio nuts. Put the Ricotta in the mould, level off the top, cover with slices of sponge cake, and cool for several hours. Empty the mould onto a dish before serving. Spread on the top some apricot jelly, cover with fondant dissolved in a little orange-flower water, and garnish with various types of candied fruit.