Ricotta and Candied Fruit Semifreddo

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1/2 pound fresh ricotta, squeezed in cheesecloth if watery

1 1/4 cups heavy cream

5 tablespoons confectioners' sugar, sifted

1/4 cup blanched almonds, lightly toasted and coarsely chopped

1/4 cup pistachios, coarsely chopped

1 lemon, zest julienned

1 orange, zest julienned

1/4 cup coarsely chopped semisweet chocolate

1 1/2 cups strawberries, rinsed and patted dry