1. Line a large baking loaf tin with cling film with enough overhang to cover the prepared semifreddo mixture at the last stage.

2. Boil a pot of water and remove from heat.

3. Place a heatproof bowl over the pot and add egg yolks and sugar and beat until combined and pale and glossy in texture, remove from heat and stir in the rum. 

4. In a separate bowl, add heavy cream, sour cream, vanilla, baking spice and ground ginger and whisk for 3 minutes until soft peaks form.

5. Fold the cooled down egg yolk mixture into the cream mixture.

6. Next stir in the mixed fruits and chocolate.

7. Pour and divide mixture into the prepared loaf tin and cover with the overhanging cling film. If you need extra, add more cling film to properly cover and secure before you place the semifreddo in the freezer.

8. Chill overnight.

9. Remove the semifreddo from the freezer about 10 minutes before you are ready to serve. Unwrap and turn over the semifreddo directly onto serving platter and carefully remove and discard all cling film.

10. Garnish with golden raisins and sultanas. Slice and serve immediately.