Heat citrus zests, ginger, cinnamon, cloves, cardamom, vodka, port, wine, and sugar over low heat until hot.
Strain the liquid through a sieve onto the gelatine and stir well to combine.
Place defrosted fruit into a glass bowl and pour enough jelly mixture to fill it one-third full.
Chill the bowl in the fridge overnight until the jelly is completely set.
Mix half of the whipped cream with the custard and vanilla extract until well combined.
Spoon the custard mixture over the set jelly layer.
Top with the remaining whipped cream and scatter toasted flaked almonds over the surface.